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Author: Paul D. Buell
Publisher: Routledge
ISBN: 1136172653
Category : Social Science
Languages : en
Pages : 713
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Book Description
First published in 2000. In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Author: Paul D. Buell
Publisher: Routledge
ISBN: 1136172653
Category : Social Science
Languages : en
Pages : 713
Get Book Here
Book Description
First published in 2000. In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Author: Husihui
Publisher: Brill Academic Publishers
ISBN: 9789004180208
Category : Cooking
Languages : en
Pages : 661
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Book Description
In the early 14th century, a court nutritionist called Hu Sihui wrote his "Yinshan Zhengyao," a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed "A Soup for the Qan" sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Author: Morgan
Publisher: BRILL
ISBN: 9004492739
Category : Religion
Languages : en
Pages : 377
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Book Description
The Mongol empire was founded early in the 13th century by Chinggis Khan and within the span of two generations embraced most of Asia, becoming the largest land-based state in history. The united empire lasted only until around 1260, but the major successor states continued on in the Middle East, present day Russia, Central Asia and China for generations, leaving a lasting impact - much of which was far from negative - on these areas and their peoples. The papers in this volume present new perspectives on the establishment of the Mongol empire, Mongol rule in the eastern Islamic world, Central Asia and China, and the legacy of this rule. The various authors approach these subjects from the view of political, military, social, cultural and intellectual history. This publication has also been published in paperback, please click here for details.
Author:
Publisher: BRILL
ISBN: 9004306455
Category : History
Languages : en
Pages : 669
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Book Description
The spectacle of the wounded body figured prominently in the Middle Ages, from images of Christ’s wounds on the cross, to the ripped and torn bodies of tortured saints who miraculously heal through divine intervention, to graphic accounts of battlefield and tournament wounds—evidence of which survives in the archaeological record—and literary episodes of fatal (or not so fatal) wounds. This volume offers a comprehensive look at the complexity of wounding and wound repair in medieval literature and culture, bringing together essays from a wide range of sources and disciplines including arms and armaments, military history, medical history, literature, art history, hagiography, and archaeology across medieval and early modern Europe. Contributors are Stephen Atkinson, Debby Banham, Albrecht Classen, Joshua Easterling, Charlene M. Eska, Carmel Ferragud, M.R. Geldof, Elina Gertsman, Barbara A. Goodman, Máire Johnson, Rachel E. Kellett, Ilana Krug, Virginia Langum, Michael Livingston, Iain A. MacInnes, Timothy May, Vibeke Olson, Salvador Ryan, William Sayers, Patricia Skinner, Alicia Spencer-Hall, Wendy J. Turner, Christine Voth, and Robert C. Woosnam-Savage.
Author: Jonathan Clements
Publisher: Hodder & Stoughton
ISBN: 1529332435
Category : History
Languages : en
Pages : 404
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Book Description
'A galloping journey through thousands of years of Chinese culinary history . . . a timely reminder that the country's modern cuisine is the delicious fruit of a rich, ancient and perhaps surprisingly multicultural tradition' FUCHSIA DUNLOP, SPECTATOR 'A tasty portrait of a nation' SUNDAY TELEGRAPH 'A splendid introduction to the complex history of China' GUARDIAN 'A terrific read . . . Jonathan Clements writes with erudition and humour' DAILY MAIL 'This book is itself a feast, each chapter a sumptuous course' Frederik L. Schodt, author of My Heart Sutra 'Witty and insightful' Derek Sandhaus, author of Drunk in China **************** The history of China - not according to emperors or battles, but according to its food and drink. The Emperor's Feast is the epic story of a nation and a people, told through one of its most fundamental pillars and successful exports: food. Following the journeys of different ingredients, dishes and eating habits over 5,000 years of history, author and presenter Jonathan Clements examines how China's political, cultural and technological evolution and her remarkable entrance onto the world stage have impacted how the Chinese - and the rest of the world - eat, drink and cook. We see the influence of invaders such as the Mongols and the Manchus, and discover how food - like the fiery cuisine of Sichuan or the hardy dishes of the north - often became a stand-in for regional and national identities. We also follow Chinese flavours to the shores of Europe and America, where enterprising chefs and home cooks created new traditions and dishes unheard of in the homeland. From dim sum to mooncakes to General Tso's chicken, The Emperor's Feast shows us that the story of Chinese food is ultimately the story of a nation: not just the one that history tells us, but also the one that China tells us about itself.
Author: Paul D. Buell
Publisher: BRILL
ISBN: 9047444701
Category : Medical
Languages : en
Pages : 680
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Book Description
In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Colin P. Mitchell
Publisher: Routledge
ISBN: 113699193X
Category : History
Languages : en
Pages : 307
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Book Description
Dedicated to the renowned Safavid historian Roger Savory, this book brings together a collection of studies on the Safavid state of Iran (1501-1722) from the perspectives of political, social, literary, and artistic history. Savory, a doyen of Safavid studies in the 1960s and 1970s, was responsible for expanding and popularizing the study of Iran in the 16th and 17th century. To celebrate this legacy, well-established scholars of medieval and early modern Iran have contributed specific studies reflecting an array of research interests and specializations, which include critical re-examinations of issues of gender, literature, art and architecture, cultural and linguistic currents, illustrated historical chronicles, and courtly and administrative practices under the Safavid dynasty. This unique compilation is indicative of a growing interest in Iran and Iranian studies in both the academic and public spheres, and as such contains a number of new perspectives which will serve to supplement and re-interpret the existing corpus of Safavid scholarly literature to date. It will be an important text for scholars of world history and Middle East studies, as well as to historians in general.
Author: Sandrine Ruhlmann
Publisher: BRILL
ISBN: 9004410635
Category : History
Languages : en
Pages : 316
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Book Description
For Mongols, sharing food is more than just eating meals. Through a process of “opening” and “closing”, on a daily basis or at events, in the family circle or with visitors, sharing food guarantees the proper order of social relations. It also ensures the course of the seasons and the cycle of human life. Through food sharing, humans thus invite happiness to their families and herds. Sandrine Ruhlmann has lived long months, since 2000, in the Mongolian steppe and in the city. She describes and analyzes in detail the contemporary food system and recognizes intertwined ideas and values inherited from shamanism, Buddhism and communist ideology. Through meat-on-the-bone, creamy milk skin, dumplings or sole-shaped cakes, she highlights a whole way of thinking and living.
Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
ISBN: 0393867145
Category : Cooking
Languages : en
Pages : 553
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Book Description
The world’s most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes. Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world’s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it’s the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland. Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
