Food, Sacrifice, and Sagehood in Early China PDF Download
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Author: Roel Sterckx
Publisher: Cambridge University Press
ISBN: 1139495445
Category : History
Languages : en
Pages : 247
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Book Description
In ancient China, the preparation of food and the offering up of food as a religious sacrifice were intimately connected with models of sagehood and ideas of self-cultivation and morality. Drawing on received and newly excavated written sources, Roel Sterckx's book explores how this vibrant culture influenced the ways in which the early Chinese explained the workings of the human senses, and the role of sensory experience in communicating with the spirit world. The book, which begins with a survey of dietary culture from the Zhou to the Han, offers intriguing insights into the ritual preparation of food - some butchers and cooks were highly regarded and would rise to positions of influence as a result of their culinary skills - and the sacrificial ceremony itself. As a major contribution to the study of early China and to the development of philosophical thought, the book will be essential reading for students of the period, and for anyone interested in ritual and religion in the ancient world.
Author: Roel Sterckx
Publisher: Cambridge University Press
ISBN: 1139495445
Category : History
Languages : en
Pages : 247
Get Book Here
Book Description
In ancient China, the preparation of food and the offering up of food as a religious sacrifice were intimately connected with models of sagehood and ideas of self-cultivation and morality. Drawing on received and newly excavated written sources, Roel Sterckx's book explores how this vibrant culture influenced the ways in which the early Chinese explained the workings of the human senses, and the role of sensory experience in communicating with the spirit world. The book, which begins with a survey of dietary culture from the Zhou to the Han, offers intriguing insights into the ritual preparation of food - some butchers and cooks were highly regarded and would rise to positions of influence as a result of their culinary skills - and the sacrificial ceremony itself. As a major contribution to the study of early China and to the development of philosophical thought, the book will be essential reading for students of the period, and for anyone interested in ritual and religion in the ancient world.
Author: Paul Clarence Challen
Publisher: Crabtree Publishing Company
ISBN: 9780778720379
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Along China's Yellow River, a mighty and technologically advanced civilization grew and flourished for thousands of years without any contact from the rest of the world. Life in Ancient China explores the daily lives of early the Chinese people, profiles the great dynasties that ruled China over the centuries, and introduces important religious and philosophical contributions, such as Confucianism, Daosim, and Buddhism. Enduring Chinese innovations, such as writing, papermaking, and The Great Wall are also featured.
Author: Robert N. Spengler
Publisher: University of California Press
ISBN: 0520379268
Category : History
Languages : en
Pages : 390
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Book Description
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
Author: Joan Judge
Publisher: Univ of California Press
ISBN: 0520959930
Category : History
Languages : en
Pages : 377
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Book Description
What can we learn about modern Chinese history by reading a marginalized set of materials from a widely neglected period? In Republican Lens, Joan Judge retrieves and revalorizes the vital brand of commercial culture that arose in the period surrounding China’s 1911 Revolution. Dismissed by high-minded ideologues of the late 1910s and largely overlooked in subsequent scholarship, this commercial culture has only recently begun to be rehabilitated in mainland China. Judge uses one of its most striking, innovative—and continually mischaracterized—products, the journal Funü shibao (The women’s eastern times), as a lens onto the early years of China’s first Republic. Redeeming both the value of the medium and the significance of the era, she demonstrates the extent to which the commercial press channeled and helped constitute key epistemic and gender trends in China’s revolutionary twentieth century. The book develops a cross-genre and inter-media method for reading the periodical press and gaining access to the complexities of the past. Drawing on the full materiality of the medium, Judge reads cover art, photographs, advertisements, and poetry, editorials, essays, and readers’ columns in conjunction with and against one another, as well as in their broader print, historical and global contexts. This yields insights into fundamental tensions that governed both the journal and the early Republic. It also highlights processes central to the arc of twentieth-century knowledge culture and social change: the valorization and scientization of the notion of "experience," the public actualization of "Republican Ladies," and the amalgamation of "Chinese medicine" and scientific biomedicine. It further revives the journal’s editors, authors, medical experts, artists, and, most notably, its little known female contributors. Republican Lens captures the ingenuity of a journal that captures the chaotic potentialities within China’s early Republic and its global twentieth century.
Author: Muzhou Pu
Publisher: Cambridge University Press
ISBN: 1107021170
Category : History
Languages : en
Pages : 277
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Book Description
This book employs textual and archaeological material to reconstruct the various features of daily life in ancient China.
Author: John S. Major
Publisher: Routledge
ISBN: 1317503651
Category : History
Languages : en
Pages : 418
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Book Description
Ancient China: A History surveys the East Asian Heartland Region – the geographical area that eventually became known as China – from the Neolithic period through the Bronze Age, to the early imperial era of Qin and Han, up to the threshold of the medieval period in the third century CE. For most of that long span of time there was no such place as "China"; the vast and varied territory of the Heartland Region was home to many diverse cultures that only slowly coalesced, culturally, linguistically, and politically, to form the first recognizably Chinese empires. The field of Early China Studies is being revolutionized in our time by a wealth of archaeologically recovered texts and artefacts. Major and Cook draw on this exciting new evidence and a rich harvest of contemporary scholarship to present a leading-edge account of ancient China and its antecedents. With handy pedagogical features such as maps and illustrations, as well as an extensive list of recommendations for further reading, Ancient China: A History is an important resource for undergraduate and postgraduate courses on Chinese History, and those studuing Chinese Culture and Society more generally.
Author: E. N. Anderson
Publisher: University of Pennsylvania Press
ISBN: 0812246381
Category : History
Languages : en
Pages : 352
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Book Description
Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito. But the particulars of Chinese cuisine vary widely from place to place as its major ingredients and techniques have been adapted to local agriculture and taste profiles. To trace the roots of Chinese foodways, one must look back to traditional food systems before the early days of globalization. Food and Environment in Early and Medieval China traces the development of the food systems that coincided with China's emergence as an empire. Before extensive trade and cultural exchange with Europe was established, Chinese farmers and agriculturalists developed systems that used resources in sustainable and efficient ways, permitting intensive and productive techniques to survive over millennia. Fields, gardens, semiwild lands, managed forests, and specialized agricultural landscapes all became part of an integrated network that produced maximum nutrients with minimal input—though not without some environmental cost. E. N. Anderson examines premodern China's vast, active network of trade and contact, such as the routes from Central Asia to Eurasia and the slow introduction of Western foods and medicines under the Mongol Empire. Bringing together a number of new findings from archaeology, history, and field studies of environmental management, Food and Environment in Early and Medieval China provides an updated picture of language relationships, cultural innovations, and intercultural exchanges.
Author:
Publisher: World Scientific
ISBN: 1938368274
Category : History
Languages : en
Pages : 125
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Book Description
"Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--
Author: Kwang-chih Chang
Publisher:
ISBN: 9780300027594
Category : History
Languages : en
Pages : 429
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Book Description
Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture
Author: Jeanne Nagle
Publisher: Britannica Educational Publishing
ISBN: 1622758188
Category : Juvenile Nonfiction
Languages : en
Pages : 50
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Book Description
In this comprehensive volume dedicated to ancient Chinese civilization, upper elementarylevel readers will learn the different dynasties of ancient China, the memorable leaders that spearheaded them, and the lasting influences each period had on civilizations to follow. Readers will learn about the oldest examples of Chinese writing, which ruler was responsible for completing the Great Wall, and the cultural context in which Confucius became a prominent philosopher, among other fascinating details. These ancient Chinese contributionsall still well known todayconstitute only a few of the aspects of ancient China waiting to be discovered.
