|
This is a complete translation of the medieval Chinese dietary Yin-Shan cheng-yao (1330), with full notes and supporting text, along with a monograph-sized introduction. The Chinese original is the first dietary manual of its sort in Chinese history, and is of particular interest on account of substantial Mongolian, Turkic, and general Islamic influence. The purpose of the translation is to make an important work of the Chinese herbal tradition generally available, placed in its proper historical and culturla context, and to make a contribution to the study of traditional East Asian foodways in a broader context. The translation will be the first of its kind and should substantially alter previously held views on Chinese interactions with non-Chinese cultures, including China's Mongol conquerors and their key Turkic allies.
PAUL D. BUELL, translator, writer, indexer and progammer, holds a Ph.D. from the University of Washington. EUGENE N. ANDERSON is Professor of Anthropology at the University of California at Riverside and holds a Ph.D. from Harvard University. CHARLES PERRY is a food critic for the Los Angeles Times and holds his Ph.D. in Arabic from the University of California at Berkeley.
| Book Details |
 |
| Format: 234 x 156
|
| Binding: hardback
|
| Pages: 700
|
| ISBN: 710305834
|
| Illustrations: line drawings, maps
|
| Subject:
History, Medicine, Culinary Arts,
|
| Series / Library: Sir Henry Wellcome Asian Series
|
|
Part A: Background and Analysis
- Introduction
- 1. Historical and Cultural Context
- 2. Analysis of the Text
Part B: Text and Translation
- Translator's Note
- Prefaces
- Chuan 1
- Chuan 2
- Chuan 3
Part C: Appendices
- Bibliography
- General Index
|
