Coffee book recommendation: the first Chinese coffee history book "Chinese Coffee History"

With the arrival of the third wave of coffee, domestic coffee enthusiasm is also rising. One coffee shop after another, opened in the streets, commercial centers. Coffee consumers, enthusiasts and baristas are increasingly tracing the origin of coffee and doing everything they can to understand it.

Bookstores and the Internet are filled with all kinds of coffee books, including coffee tasting, coffee making tutorials, coffee shop opening experience, coffee roasting learning and even experience sharing to the country of origin. These books can help us better understand coffee and enjoy coffee, but it's all about life, production and business services. have we ever thought about the history of coffee?

Today, what the coffee salon would like to recommend to you is a coffee history book-- the History of Coffee in China. Maybe some friends think that why should I know the history of coffee when I drink coffee? There is nothing wrong with this, but some people think that drinking a cup of coffee is a kind of emotion. When you want to drink a cup of coffee, perhaps one of the best ways is to know the history behind this cup of coffee.

This time, we do not beat around the bush and recommend the History of Coffee in China, which includes the history of introduction, cultivation, processing and consumption. China's coffee history and culture should not be blank, and this book is also the first book on the history of Chinese coffee. I remember once in a cafe, when a post-70s customer asked a post-90s barista if there was any coffee in China, the barista could quickly say Yunnan coffee, but when asked again where the coffee came from, the barista stopped talking. This customer is not a coffee player, but if he knows the history of coffee through baristas, he may fall in love with coffee as much as we do, isn't that what we want? So we bring you this book.

Some of the materials collected by Professor Chen for the completion of this book

This book took Professor Chen Dexin six years to complete. He traveled to many coffee producing areas around the world and showed the achievements of the history of Chinese coffee introduction to colleagues who are enthusiastic about the development of the coffee industry in the world, filling in the gaps in the field of coffee discipline and industry in China. Professor Chen likes coffee and tea very much, and he spends a lot of effort publishing this book only because he saw a sentence, "in Chinese academic circles, there are no papers and monographs on coffee from the perspective of agricultural history and custom history." nor have you seen a chapter, section or item about coffee in any agricultural history book, historical geography book, or diet history book. "

Professor Chen visited the place of origin

In addition, he also invited Dr. Li Weiwei, an English translator, and Dr. Hua Zixuan, an American linguist, to translate the book in English to let foreigners know that Chinese people not only have their own coffee, but also have rich and colorful Chinese coffee culture.

Because we can't travel through time and space and go back to the past, we can enjoy the wonderful experience of history when we read history. Life is like a delicious meal, history is side dishes, we can not only eat rice or mix rice with soy sauce, because reading history can make our life more interesting.