Soup for the Qan

by Buell, Paul D.; Anderson, Eugene N.; Perry, Charles (CON)

• ISBN13: 9789004180208
• ISBN10: 9004180206
• Edition: 2nd
• Format: Hardcover
• Copyright: 2010-08-30
• Publisher: Brill Academic Pub

Summary

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 Biography

Paul D. Buell Ph.D (1977) in History University of Washington Seattle is Wissen-schafthicher Mitarbeiter at the Horst Gortz-Stifrungs Institute Berlin. He has published extensively on the history of the Mongols including an Historical Dictionary of the Mongol World Empire (Searecrow 2003). E. N. Anderson, Ph. D. (1967) in Anthropology University of California Riverside. A specialist in ethnobiology and work he is author of floating World Lost (University) Press of the South 2007). Charles Perry B.A. (1964) in Middle East Languages, University of California, Berkeley is a Los Angeles based writer specializing in the food history of the Islamic world. His writings include Medieval Arab Cooker, (Prospect 2000), with A.J. Arberry and Maxime, Rodinson.

Table of Contents

Acknowledgments	p. xi
A Note on Transcription	p. xv
Background And Analysis Introduction	p. 3
Historical And Cultural Context	p. 11
Text and Author	p. 11
The Rise of the Mongolian Empire	p. 16
Mongols as Cultural Intermediaries	p. 20
The Successor States	p. 22
Cultural Spheres of the Mongolian World Order	p. 28
Steppes of Mongolia	p. 28
The Mongolian Way of Life	p. 28
Traditional Mongolian Society	p. 31
Traditional Mongolian Foods	p. 35
China	p. 47
The Muslim World	p. 60
Analysis Of the Text	p. 79
Introduction	p. 79
Analysis	p. 87
"Des Gouts Mongols:" the Persistence of the Steppe	p. 87
Mongolian Words and Phrases of the YSZY	p. 90
Mongolian materia dietica et medica	p. 95
Mongolian Recipes	p. 102
Turko-Islamic Influences	p. 105
Terminology	p. 106
Islamic World materia dietetica et medica	p. 113
Turko-Middle Eastern Recipes	p. 116
Bread, Noodle and Grain Foods	p. 116
Sweets	p. 119
Other Recipes from the Islamic World	p. 121
Islamic World Influences on Other Material	p. 121
Assimilation of Other People's Recipes	p. 122
Influence of Arabic Medicine	p. 123
The Chinese Framework	p. 125
Song-Jin-Yuan Correspondence Medicine in the YSZY	p. 128
Origins of Correspondence Medicine	p. 128
The Correspondence System Structures	p. 134
The Correspondence System Illness, Diagnosis and Treatment	p. 136
Herbal and Dietary Traditions and Their Role in Correspondence Medicine	p. 138
The Residue of Demons and Folklore	p. 141
Chinese Culinary Traditions and the YSZY	p. 146
The Social Context of KSZrFoodways	p. 154
Conclusion	p. 158
Text And Translation Translator's Note	p. 165
Translation	p. 165
Weights and Measures	p. 171
Cooking with the YSZY	p. 171
Prefaces	p. 177
Chinese Text	p. 177
Translation	p. 187
	p. 197
Chinese Text	p. 197
Translation	p. 243
	p. 309
Chinese Text	p. 309
Translation	p. 363
	p. 425
Chinese Text	p. 425
Translation	p. 487
Appendices
The Materia Dietetica et Medica	p. 555
Grain Foods of the Early Turks (Charles Perry)	p. 571
Bibliography	p. 593
General Index	p. 629
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