Of tripod and palate food, politics, and religion in traditional China ; [Conference on Food and Religion in Traditional China (2004: Cambridge, England)

The offering of sacrifices, the banqueting of guests, and the ritual preparation, prohibition or consumption of food and drink were central elements in each of ancient China's three main religious traditions: the Classicist (Confucian) tradition, religious Daoism, and Buddhism. In Of Tripod and Palate, leading scholars examine the relationship between secular and religious food culture in ancient China from various perspectives. In Of Tripod And Palate, Leading Scholars Examine The Relationship Between Secular And Religious Food Culture In Ancient China From Various Perspectives, Making It A Valuable Resource For Readers With An Interest In Chinese Cultural History And China Studies Researchers.--book Jacket. Acknowledgments -- Introduction / Roel Sterckx -- Moonshine And Millet: Feasting And Purification Rituals In Ancient China / Constance A. Cook -- Food And Philosophy In Early China / Roel Sterckx -- When Princes Awake In Kitchens: Zhuangzi's Rewriting Of A Culinary Myth / Romain Graziani -- The Offering Of Food And The Creation Of Order: The Practice Of Sacrifice In Early China / Michael Puett -- Eating Better Than Gods And Ancestors / Robert F. Campany -- A Taste Of Happiness: Contextualizing Elixirs In Baopuzi / Poo Mu-chou -- Feasting Without The Victuals: The Evolution Of The Daoist Communal Kitchen / Terry F. Kleeman -- Pleasure, Prohibition And Pain: Food And Medicine In Traditional China / Vivienne Lo -- Buddhist Vegetarianism In China / John Kieschnick -- Buddhism, Alcohol And Tea In Medieval China / James A. Benn -- The Beef Taboo And The Sacrificial Structure Of Late Imperial Chinese Society/ Vincent Goossaert -- About The Contributors -- Index. Edited By Roel Sterckx. Includes Bibliographical References And Index. Attitudes toward food and commensality constituted a central strand in the social, religious, and political fabric of ancient Chinese society. The offering of sacrifices, the banqueting of guests, and the ritual preparation, prohibition or consumption of food and drink were central elements in each of China's three main religious traditions: the Classicist (Confucian) tradition, religious Daoism, and Buddhism. What links late Shang and Zhou bronze vessels to Buddhist dietary codes or Daoist recipes for immortality is a poignant testimony that culinary activity-fasting and feasting-governed not only human relationships but also fermented the communication between humans and the spirit world. In Of Tripod and Palate, leading scholars examine the relationship between secular and religious food culture in ancient China from various perspectives, making it a valuable resource for readers with an interest in Chinese cultural history and China studies researchers. Front Matter....Pages i-vii Introduction....Pages 1-8 Moonshine and Millet: Feasting and Purification Rituals in Ancient China....Pages 9-33 Food and Philosophy in Early China....Pages 34-61 When Princes Awake in Kitchens: Zhuangzi’s Rewriting of a Culinary Myth....Pages 62-74 The Offering of Food and the Creation of Order: The Practice of Sacrifice in Early China....Pages 75-95 Eating Better than Gods and Ancestors....Pages 96-122 A Taste of Happiness: Contextualizing Elixirs in Baopuzi....Pages 123-139 Feasting Without the Victuals: The Evolution of the Daoist Communal Kitchen....Pages 140-162 Pleasure, Prohibition, and Pain: Food and Medicine in Traditional China....Pages 163-185 Buddhist Vegetarianism in China....Pages 186-212 Buddhism, Alcohol, and Tea in Medieval China....Pages 213-236 The Beef Taboo and the Sacrificial Structure of Late Imperial Chinese Society....Pages 237-248 Back Matter....Pages 249-256 "Attitudes toward food and commensality constituted a central fiber in the social, religious, and political fabric of ancient Chinese society. The offering of sacrifices, the banqueting of guests, and the ritual preparation, prohibition or consumption of food and drink were central elements in each of China's three main religious traditions: the Classicist (Confucian) tradition, religious Daoism, and Buddhism. What links late Shang and Zhou bronze vessels to Buddhist dietary codes or Daoist recipes for immortality is a poignant testimony that culinary activity - fasting and feasting - governed not only human relationships but also fermented the communication between humans and the spirit world. In 'Of Tripod and Palate' leading scholars examine the relationship between secular and religious food culture in ancient China from various perspectives"--Provided by publisher Attitudes toward food and commensality constituted a central fiber in the social, religious, and political fabric of ancient Chinese society. This book examines the relationship between secular and religious food culture in ancient China from various perspectives