732 Pages
by Routledge

732 Pages
by Routledge

732 Pages
by Routledge

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... Read more
PART A: BACKGROUND AND ANALYSIS INTRODUCTION 1. HISTORICAL AND CULTURAL CONTEXT I. Yin-shan Cheng-yao: Text and Author II. The Rise of Mongolian Empire III. Mongols as Cultural Intermediaries IV. The Successor States V. Cultural Spheres of The Mongolian World Order 2. ANALYSIS OF THE TEXT PART B: TEXT AND TRANSLATION, PREFACES, CHUAN 1, CHUAN 2, CHUAN 3, PART C: APPENDICES

Biography

Paul D. Buell, Ph.D. (1977) in History, University of Washington, Seattle, is Wissenschaftlicher Mitarbeiter at the Horst-Goertz-Stiftungs-Institut, Berlin. He has published extensively on the history of the Mongols including an Historical Dictionary of the Mongol World Empire. E. N. Anderson, Ph.D. (1967) in Anthropology, Professor Emeritus of Anthropology, University of California, Riverside. A specialist in ethnobiology and human ecology with extensive field work, he is the 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.