A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao PDF full book. Access full book title A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao by Paul D. Buell. Download full books in PDF and EPUB format.
Author: Paul D. Buell
Publisher: BRILL
ISBN: 9047444701
Category : Medical
Languages : en
Pages : 680
Get Book
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.
Author: Paul D. Buell
Publisher: BRILL
ISBN: 9047444701
Category : Medical
Languages : en
Pages : 680
Get Book
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.
Author: Paul D. Buell
Publisher: Routledge
ISBN: 1136172653
Category : Social Science
Languages : en
Pages : 713
Get Book
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: Morgan
Publisher: BRILL
ISBN: 9004492739
Category : Religion
Languages : en
Pages : 377
Get Book
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: Paul D. Buell
Publisher:
ISBN: 9781138982574
Category : Diet therapy
Languages : en
Pages : 732
Get Book
Book Description
First published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.
Author:
Publisher: BRILL
ISBN: 9004306455
Category : History
Languages : en
Pages : 669
Get Book
Book Description
This volume brings together essays that consider wounding and/or wound repair 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.
Author: Anna Akasoy
Publisher: Routledge
ISBN: 1351926055
Category : History
Languages : en
Pages : 462
Get Book
Book Description
The first encounters between the Islamic world and Tibet took place in the course of the expansion of the Abbasid Empire in the eighth century. Military and political contacts went along with an increasing interest in the other side. Cultural exchanges and the transmission of knowledge were facilitated by a trading network, with musk constituting one of the main trading goods from the Himalayas, largely through India. From the thirteenth century onwards the spread of the Mongol Empire from the Western borders of Europe through Central Asia to China facilitated further exchanges. The significance of these interactions has been long ignored in scholarship. This volume represents a major contribution to the subject, bringing together new studies by an interdisciplinary group of international scholars. They explore for the first time the multi-layered contacts between the Islamic world, Central Asia and the Himalayas from the eighth century until the present day in a variety of fields, including geography, cartography, art history, medicine, history of science and education, literature, hagiography, archaeology, and anthropology.
Author: Jonathan Clements
Publisher: Hachette UK
ISBN: 1529332435
Category : History
Languages : en
Pages : 336
Get Book
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: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
Get Book
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
Get Book
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: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1903018994
Category : Cooking
Languages : en
Pages : 304
Get Book
Book Description
Contains essays presented at the 2012 Oxford Symposium on Food and Cookery
