Format:
1 Online-Ressource
Edition:
2nd ed., rev. and expanded
ISBN:
9789047444701
Series Statement:
Sir Henry Wellcome Asian series v. 8
Uniform Title:
Yin shan cheng yao
Content:
Preliminary Material /P. D Buell and E. N. Anderson -- Introduction /P. D Buell and E. N. Anderson -- 1. Historical And Cultural Context /P. D Buell and E. N. Anderson -- 2. Analysis Of The Text /P. D Buell and E. N. Anderson -- Translator’s Note /P. D Buell and E. N. Anderson -- Prefaces /P. D Buell and E. N. Anderson -- Juan One /P. D Buell and E. N. Anderson -- Juan Two /P. D Buell and E. N. Anderson -- Juan Three /P. D Buell and E. N. Anderson -- Appendix One. The Materia Dietetica et Medica /P. D Buell and E. N. Anderson -- Appendix Two. Grain Foods Of The Early Turks /Charles Perry -- Bibliography /P. D Buell and E. N. Anderson -- General Index /P. D Buell and E. N. Anderson.
Content:
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
Note:
Includes bibliographical references and index
,
English and Chinese text with introduction and commentary in English
Additional Edition:
ISBN 9789004180208
Additional Edition:
Erscheint auch als Druck-Ausgabe A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao: Introduction, Translation, Commentary, and Chinese Text. Second Revised and Expanded Edition Leiden, Boston : BRILL, 2010 ISBN 9
Language:
English
Keywords:
Hu, Sihui Yin-shan-zheng-yao
;
China
;
Ernährung
;
Kochen
;
Diät
;
Geschichte
;
Quelle
DOI:
10.1163/ej.9789004180208.i-662
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