By Paul D. Buell, Eugene N. Anderson
Paul D. Buell, Ph.D. (1977) in heritage, collage of Washington, Seattle, is Wissenschaftlicher Mitarbeiter on the Horst-Grtz-Stiftungs-Institut, Berlin. He has released commonly at the historical past of the Mongols together with an ancient Dictionary of the Mongol international 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 wide 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, collage of California, Berkeley, is a Los Angeles-based author focusing on the meals background of the Islamic global. His writings comprise Medieval Arab Cookery (Prospect, 2000), with A.J. Arberry and Maxime Rodinson.
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Extra 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)
41 On Chinese influence on Renaissance painting see Bernard Berenson, Essays in the Study of Sienese Painting (New York, 1918); Gustave Soulier, Les influences orientales dans le peinture toscane (Paris, 1924); I. V. 42 Given this environment, and the political and cultural background to Mongol rule in China, it is perhaps to be expected that the YSZY too is a product of broad cultural exchange. For the historian of food and foodways, the YSZY provides evidence of two related areas of change. First, its recipes represent the culmination of a millennium and a half of cultural influence from the Middle East.
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. To understand how Chinese, Mongolian and Middle Eastern influences combined into a whole in our source it is necessary first to characterize 1955).
Hong Kong: The Chinese University Press, 2004; and Hu Sihui. Beijing: Nei menggu kexue jishu chubanshe 內蒙古科學技術出版社, 2002. Of these, the Jiang Runxiang edition, which contains annotations by botanist Hu Xiuying 胡秀英, is the most valuable. It largely follows our own work. Other than our present translation, and Li’s Modern Chinese version, there are two other full translations of the text, into Mongolian, by Kököluu (Huhelu 胡和祿), as Idege umdagan–u jhingkini tobchi (“The Essential Short History of Food and Drink”), Hailar: Inner Mongolian People’s Press, 1982, and into Japanese by Jin Shilin 金世 琳 (Hu Sihui.