Berkshire publishes the leading academic resources on China past and present—including the 5-volume Berkshire Encyclopedia of China and the 4-volume Berkshire Dictionary of Chinese Biography, the first general work of its kind since 1898—as well as shorter books and the online educational platform ChinaConnectU.com.

  • This Is China is almost certainly the shortest introduction to historic and contemporary China. In the revised and updated second edition, China expert Kerry Brown provides insightful answers to today’s questions about the world’s newest superpower and offers an engaging framework for understanding its meteoric rise.
  • The Way of Eating: Yuan Mei`s Manual of Gastronomy (the Suiyuan Shidan) is, remarkably, the first translation into English of one of the world's most famous books about food. It is a treatise, cookbook, and memoir written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It is the little sister edition of Berkshire's bilingual academic version of the book, which is published as Recipes from the Garden of Contentment. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English only but it includes and explains some important Chinese terms. It's a unique introduction to the true cuisines of China, designed for readers interested in the social history of food as well as in techniques and recipes. The editorial team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: "The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, former editor of Gourmet magazine and author of Save Me the Plums.
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    The second edition of the Berkshire Encyclopedia of China is in development, with print and digital publication scheduled for 2021 (a century, incidentally, since the founding of the Chinese Communist Party). The project is led by Professor Kerry Brown, director of the Lau China Institute, King’s College, London.
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    Art and Literature in China, a Berkshire Essential, provides an overview of China's rich artistic and literary traditions from ancient times to the twenty-first century: from sculptures, paintings, and calligraphy to applied arts and architectural highlights like the Great Wall, and from traditional poetry to modern-day cinema. In these articles, art historians and literary scholars explore how Chinese art and literature has evolved into a diverse and dynamic field drawing from indigenous traditions and extensive contact with other cultures.
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    Combining the rule of the Chinese Communist Party with an economy spurred to emulate free-market capitalism, the modern Chinese state is alternatively described as a leviathan of opposing forces or a unique amalgam of modern-day governance. Governance and Politics in China, a Berkshire Essential, is designed to educate readers about modern politics and economic policies as well as to explore the historic movements and key events that have driven Chinese rulers to embrace its current state of affairs.
  • Becoming a Dragon: Forty Chinese Proverbs, is a bilingual (English-Chinese) collection of proverbs, popular phrases, and two-part allegorical sayings, designed for self-study and classroom teaching. Each proverb comes with the story behind the proverb and its source in both English and Chinese, a literal translation, the figurative meaning, an English equivalent, a vocabulary list, and examples of how the proverb is used in modern written and spoken Chinese.
  • Recipes from the Garden of Contentment is the first English edition of one of the world’s most famous books about food. (It is the big sister edition of Berkshire's English-only popular version of the book, which is published as The Way of Eating.) This famous book is a treatise, a cookbook, and a memoir, written in the late eighteenth century by the Qing dynasty poet Yuan Mei 袁枚. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from well-known China scholars E. N. Anderson and Jeffrey Riegel.
  • Volume 4 of the Dictionary of Chinese Biography is a stand-alone handbook of short biographies of key people in China since 1979.
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    The five-volume Berkshire Encyclopedia of Chinese Cuisines will be a comprehensive resource on the world's most varied culinary terrain, bringing together the rich traditions and global influence of the many cuisines of China.
  • The Berkshire Dictionary of Chinese Biography uses the life stories of key individuals, selected from the earliest dynasties to the present day, to tell the story of China itself over the entire span of its history. Volume 4, available separately, is on contemporary figures.
  • Eminent Chinese of the Qing Period (1644-1911/2) is a revised edition of the 1943 standard reference work edited by Arthur Hummel, including more than 800 Qing dynasty individuals, converted to pinyin and updated for modern users.

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