Ars coquinaria Sinensis

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Cena virorum Sinarum.

Ars coquinaria Sinensis e textibus a saeculo fere III a.C.n., ex archaeologia aevorum anteriorum elucidari potest.

Dissertatione coqui mythistorici Yi Yin, in Veres autumnosque domini Lü anno circiter 239 a.C.n. data, quinque sapores enumerantur, qui sunt 酸 suān amarus, 苦 acer, 甜 tián dulcis, 辣 pungens vel 熱 calidus, 咸 xián salsus. Sequitur enumeratio optimorum ciborum, partim e media valle fluminis Caerulei, partim e regionibus mythicis provenientium.[1]

Artes coquinariae Mandschuriensium et Sinarum differebant,[2] sed in unam cenam interdum recreatam[en] coniungi solebant, ab Yuan Mei deprecatam.[3]

[4][5]

Notae[recensere | fontem recensere]

  1. Lü Buwei, ed., Lüshi Chunqiu 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311)
  2. #Yuan Mei (1792) (Chen, ed. [2018] p. 45)
  3. #Yuan Mei (1792) "戒落套"
  4. "sixteen dishes, eight vessels, and four side-dishes" ... "eight small delicacies", "ten great dishes" (「十六碟」「八簋(音詭)」「四點心」「滿漢席」「八小吃」「十大菜」): #Yuan Mei (1792) "戒落套"
  5. "eight treasures" (八珍) : #Yuan Mei (1792) "海鮮單:開篇"

Bibliographia[recensere | fontem recensere]

Fontes antiquiores
De historia
  • E. N. Anderson, The Food of China. Novo Portu: Yale University Press, 1988
  • E. N. Anderson, Food and Environment in Early and Medieval China. Philadelphiae: University of Pennsylvania Press, 2014
  • Kwang-chi Chang, "Food and Food Vessels in Ancient China" in Transactions of the New York Academy of Medicine ser. 2a vol. 35 (1973)
  • Kwang-chi Chang, ed., Food in Chinese Culture. Novo Portu: Yale University Press, 1977
  • "Interior Regulations": A chapter in the Classic of Rites instructs us how to prepare food" in Daniel Ding, The Historical Roots of Technical Communication in the Chinese Tradition. Cantabrigiae: Cambridge Scholars Publishing, 2020 (pp. 131-146 apud Google Books)
  • Carrington Goodrich, "Chinese Food over the Millennia" in Journal of the American Oriental Society vol. 99 (1979) pp. 87-90 JSTOR
  • Thomas Gwinner, Essen und Trinken: die klassische Kochbuchliteratur Chinas. Francofurti, 1988
  • Thomas O. Höllmann, Schlafender Lotus, trunkenes Huhn. Kulturgeschichte der chinesischen Küche. Monaci: C. H. Beck, 2010. ISBN 978-3-406-60539-0
  • David R. Knechtges, "Food in Early Chinese Literature" in Journal of the American Oriental Society vol. 106 (1986) pp. 49-63 JSTOR
  • David R. Knechtges, "Gradually Entering the Realm of Delight: Food and Drink in Early Medieval China" in Journal of the American Oriental Society vol. 117 (1997) pp. 229-239 JSTOR
  • Edward Schafer, The Golden Peaches of Samarkand. Berkeleiae: University of California Press, 1963
  • Frederick J. Simoons, Food in China: A Cultural and Historical Inquiry. CRC Press, 2014 (Paginae selectae apud Google Books)
  • Roel Sterckx, Food, Sacrifice, and Sagehood in Early China. Cantabrigiae: Cambridge University Press, 2011
  • Roel Sterckx, ed., Of Tripod and Palate: Food, Politics, and Religion in Traditional China. Londinii: Palgrave Macmillan, 2005
  • Joanna Waley-Cohen, "The Quest for Perfect Balance: taste and gastronomy in imperial China" in Paul Freedman, ed., Food: the history of taste (Berkeleiae: University of California Press, 2007) pp. 99-134 (Paginae selectae apud Google Books)
  • Isaac Yue, Siu-fu Tang, edd., Scribes of Gastronomy: Representations of Food and Drink in Imperial Chinese Literature. Hongcongi: Hong Kong University Press, 2013
De arte coquinaria recentiori
  • Kian Lam Kho, "Dragon on a Platter: the art of naming Chinese dishes" in Mark McWilliams, ed., Food and Communication: proceedings of the Oxford Symposium on Food and Cookery 2015 (Londinii: Prospect Books, 2016)
  • T. C. Lai, Chinese Food for Thought. Hongcongi: Hong Kong Book Centre, 1978
  • David Y. H. Wu, Chee Beng Tan, edd., Changing Chinese Foodways in Asia. Hongcongi: Chinese University Press, 2001

Nexus externi[recensere | fontem recensere]