Book series of historical Chinese works on Chinese eating and drinking culture and dietetics
The book series of historical Chinese works on Chinese food and drink culture and dietetics ( Japanese 中国 食 経 叢書 Chūgoku shokkei sōsho ; Chinese 中國 食 經 叢書 / 中国 食 经 丛书 , Pinyin Zhōngguó shíjīng cóngshū ) is a collection of historical Chinese sources on Chinese eating and drinking culture, which the two Japanese sinologists Shinoda Osamu ( 筱 田 統 ) and Tanaka Seiichi ( 田中静 一 ) made accessible under this title. It is published in two volumes in 1972 and 1973 by Shoseki Bunbutsu Ryutsukai in Tokyo published.
The collection is currently one of the most important source collections for a history of Chinese eating and drinking culture and also Chinese dietetics and is also of interest for the history of medicine .
The sources made accessible are listed in detail under List of sources on the history of Chinese food and drink culture .
literature
- Hsing-Tsung Huang: Fermentations and Food Science , Part 5 of Biology and Biological Technology , Volume 6 of Science and Civilization in China , edited by Joseph Needham . Cambridge University Press, Cambridge 2000, ISBN 0521652707
- Endymion Wilkinson: “Chinese Culinary History”, China Review International 2001 (8.2), 285-304, ISSN 1069-5834