List of sources on the history of Chinese food and drink culture

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An overview of important historical sources of Chinese eating and drinking culture is provided by the work Zhongguo pengren wenxian tiyao (German: overview of important documents of Chinese eating and drinking culture), in which many sources are presented that have so far been neglected by Western Sinology . The area of ​​Chinese prehistory and early history and the pre-Qin period excluded here is described in the work Xiān Qín pēngrèn shǐliào xuǎn zhùshì (Selected Annotated Texts on the History of Chinese Cuisine from the Pre-Qin Period) and in Volume I of the Chinese work Zhongguo yinshi shi (history of Chinese food and drink culture). Further sources and literature on prehistoric material can be found under the individual texts of the sites named in the three overviews List of Palaeolithic Sites in China , List of Neolithic Cultures in China and List of Bronze Age Sites in China .

In the article Chinese cuisine , a large sub-area of ​​food culture is dealt with, which predominantly includes the domestic aspects of everyday culture. Newman's extensive bibliography provides an overview of these many aspects of Chinese culinary art. The subject of the Chinese eating and drinking culture briefly presented here must, however, be viewed from a much larger perspective.

Chinese food culture and the west

Both in China itself and in the West, in addition to typographical handicaps, the presentation has so far suffered from easy accessibility of the source material, which, however, seems to have been remedied by the appearance of two important source collections (see below) and ever better software. In addition to the systematic development of this source material, the clarification of many questions about Chinese kitchen terminology represents a great challenge for young sinologists, because Western literature only turned to it sporadically, which led to many aspects of Chinese culture being included in otherwise relatively reliable general reference works and their words have not been noticed. Thomas Gwinner's dissertation provides a brief introduction to this topic, but its scientific approaches have not yet been decisively pursued in German-speaking countries. The list of identified errors and omissions, which Wilkinson holds up to western (academic) employment in China with the broad subject of Chinese eating and drinking culture, could certainly be expanded easily to include a multitude of aspects. A first step, even the Western gourmet to open up the terminology of Chinese cuisine, was made by (STOPPOK / YAN / LÜCK forthcoming).

Recent works on terminology

Any systematic collection of the terminology of Chinese eating and drinking culture can currently only be based on the Zhongguo pengren cidian (dictionary of Chinese eating and drinking culture), which contains 20,690 keywords, including many dialect expressions, words from the various regional languages ​​(the so-called topolects or regional sects) and above all the conscientious listing of a large number of terms for one and the same meaning. This ambiguity and sometimes confusing for the novice diversity tried the Zhongguo pengren baike Quanshu to be [Encyclopedia of Chinese food and drink culture] Lord, it even provides for a handy alphabetically sorted register in Pinyin -Schreibung on. The many volumes in the Zhonghua yinshi wenku book series also provide valuable material on all aspects of Chinese cuisine.

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Important historical sources on Chinese food and drink culture are listed below.

Chronologically ordered overview (with Pinyin writing)

Pre-historical and historical sources

  • Zhouli zhushu 周礼 注疏 （天 官 冢宰 及 其他）
  • Yili zhushu 仪礼 注疏 （燕 礼 、 特 牲 馈 食 礼 、 少牢 馈 食 礼 及 其它）
  • Liji zhengyi 礼记 正义 （八珍 及 其它）
  • Lüshi chunqiu吕氏 春秋 （Benwei pian 本 味 篇）
  • Simin yueling jiaozhu 四民 月 令 （部分）

Northern Wei Dynasty

  • Shi Jing食 经 （北魏 • 卢氏 著）

Western Jin Dynasty

Southern Qi Dynasty

  • Shizhen lu食 珍 录 (probably a work from the Song era)

Northern Wei Dynasty

Sui dynasty

  • Shi Jing食 经 （隋 • 谢 讽 著）

Tang dynasty , 618 to 907

Song dynasty , 960 to 1279

Jin dynasty (Jurchen), 1125 to 1234

Yuan Dynasty (Mongols), 1271–1368

Ming Dynasty , 1368 to 1644

Qing Dynasty (Manchu)

More recent works (after the Qing period)

Zhongguo pengren guji congkan

Most of the historical sources already listed, which are relatively easy to access in the Zhongguo pengren guji congkan :

Chugoku shokkei sosho

Historical sources accessible in Chugoku shokkei sosho中国 食 经 丛书 ( Chinese : Zhongguo shijing congshu):

First volume

Second volume

Other important sources (in alphabetical order)

See also

literature

Bibliographies

  • Tao Zhengang; Zhang Lianming (ed.): Zhongguo pengren wenxian tiyao [An overview of important historical documents of Chinese eating and drinking culture]; Beijing: Zhongguo shangye chubanshe 1986. (see overview)
  • Jacqueline Newman: Chinese Cookbooks: An Annotated English Language Compendium / Bibliography , Garland Pub., New York 1987, ISBN 0-8240-9516-2

Source collections

reference books

  • Zhongguo pengren cidian [Dictionary of Chinese food and drink culture], Zhongguo Shangye chubanshe, Beijing 1992
  • Zhongguo pengren baike quanshu [Encyclopedia of Chinese Eating and Drinking Culture], Zhongguo dabaike quanshu chubanshe, Beijing 1994

Monographs with good western bibliographies

  • Eugene Newton Anderson, The Food of China , Yale University Press, New Haven 1988, ISBN 0-300-03955-7
  • 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 0-521-65270-7
  • Fredrick J. Simoons: Food in China: a cultural and historical inquiry , CRC Press, Boca Raton, 1991, ISBN 0-8493-8804-X

history

  • Kwang-chih Chang: Food in Chinese History: Anthropological and Historical Perspectives , Yale University Press, New Haven 1977, ISBN 0-300-01938-6
  • Thomas Gwinner, Eating and Drinking. The classic cookbook literature of China , Haag + Herchen, Frankfurt / Main 1988, ISBN 3-89228-252-8
  • Shinoda Osamu: Zhongguo shiwu shi yanjiu (Chinese translation of the Japanese work Chûgoku shokumotsu shi no kenkyû ; "Research on the history of Chinese food"), Gao Guilin et al. (Transl.), Beijing, Zhongguo shangye chubanshe, 1987
  • Endymion Wilkinson: “Chinese Culinary History” , China Review International 2001 (8.2), 285-304. ISSN  1069-5834
  • Hairong Xu (ed.): Zhongguo yinshi shi [History of Chinese Eating and Drinking Culture], 6 volumes, Huaxia chubanshe, Beijing 1999, ISBN 7-5080-1958-X

Web links