A soup for the Qan : Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan cheng-yao : introduction, translation, commentary, and Chinese text

pt. a. Background and analysis -- pt. b. Text and translation -- pt. c. Appendices. 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. Whether it is read as a work of history or anthropology, a translation, a culinary resource or a medical manual, this detailed study brings to light 14th century Chinese ideas on diet, culture, society and health Paul D. Buell, Eugene N. Anderson ; Appendix By Charles Perry. Includes Bibliographical References (p. 639-664) And Index. English And Chinese Text With Introduction And Commentary In English. First published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.