By E. N. Anderson, Paul D. Buell
Paul D. Buell, Ph.D. (1977) in historical past, collage of Washington, Seattle, is Wissenschaftlicher Mitarbeiter on the Horst-Grtz-Stiftungs-Institut, Berlin. He has released greatly at the heritage of the Mongols together with an historic Dictionary of the Mongol global Empire (Scarecrow, 2003). E. N. Anderson, Ph.D. (1967) in Anthropology, Professor Emeritus of Anthropology, collage of California, Riverside. a expert in ethnobiology and human ecology with broad box paintings, he's the writer of Floating global misplaced (University Press of the South 2007).Charles Perry, B.A. (1964) in center East Languages, college of California, Berkeley, is a Los Angeles-based author focusing on the foodstuff historical past of the Islamic international. His writings comprise Medieval Arab Cookery (Prospect, 2000), with A.J. Arberry and Maxime Rodinson.
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Additional info for A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao (Sir Henry Wellcome Asian Series)
This influence was above all in the form of food plants and spices. , finely milled wheat, and recipes: Breads, bread foods, noodles of every sort, foods later much developed by the Chinese themselves. 44 On the other hand, the YSZY is also of a time and of a place. It clearly expresses the cultural values of the Mongol elite of the fourteenth century, the cultural realities of the era, and the shock that exotic Mongol court environment presented to China, and to the Chinese. Each of the cultural spheres of the then Mongolian world order finds expression within; with Mongol interests culturally dominant, as they were politically dominant within the Mongol world order.
12 CHAPTER ONE translation (Hu Sihui. Yinshan zhengyao, ed. Li Chunfang. Zhongguo pengren guji congkan 中國烹飪古記叢刊. Beijing: Zhongguo shangye chubanshe 中國商業出版社, 1988). Another modern edition, edited by Liu Yushu 劉玉樹 (Hu Sihui. Yinshan zhengyao, ed. Liu Yushu. Beijing: Renmin weisheng chubanshe 人民衛生出版社, 1986), is largely based upon the defective 1934 Shanghai edition of the Commercial Press edited by Wang Yunwu 王 雲五 (Hu Sihui. Yinshan zhengyao yi ce 飲膳正要一冊, ed. Wang Yunwu. Shanghai: Zhongguo shangye chubanshe, 1934) and is a far less useful.
Huihui yaofang 回回藥方 (Hong Kong, 1996). The second, with an accompanying volume of notes, is Song Xian 宋 峴 , Huihui yaofang kaoshi 回 回 藥 方 考 釋 , two volumes (Beijing, 1999). We are endebted to Igor de Rachewiltz for providing us with a copy of the important edition Kong edition, primarily used here as it is easier to read. We are impressed by the many similarities of content between the HHYF and the YSZY including herbs used, some terminology, and even linguistic forms but the former is more unassimilated in its content than the YSZY with much that is purely Arabic medicine in it.
A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao (Sir Henry Wellcome Asian Series) by E. N. Anderson, Paul D. Buell