Shanfu jingshoulu
The book Shanfu jingshoulu ( Chinese 膳夫 经手 录 - " Kitchen Master Handbook "), often called Shanfu jing (膳夫 经) for short , was written by Yang Ye (杨 晔) and dates from the year 856 of the Tang Dynasty .
It originally consisted of four volumes ( juan ), of which only one volume is left today. The entire text comprises only 1500 characters, of which the main text accounts for around 900.
It provides important material for researching the names of edibles and their history, as well as for preparing food during the Tang Dynasty . Areas of origin and use for medical purposes are also indicated.
Old prints, modern editions, etc.
The work is contained in the book collections Wanwei biecang (宛 委 别 藏) and Congshu jicheng chubian (丛书 集成 初 编) and in the first volume of the Japanese collective work Chugoku shokkei sosho .
The collection of rare books in the Beijing Library (Běijīng túshūguǎn tècáng cángshūshì 北京 图书馆 特 藏书室) contains a valuable copy from Mr. Mao's jiguge (汲 古 阁) from the beginning of the Qing period.
Footnotes
- ↑ Our presentation is essentially based on Zhongguo pengren cidian and Zhongguo pengren baike quanshu .
literature
- Zhongguo pengren cidian , p. 660
- Zhongguo pengren baike quanshu , p. 503
- Zhongguo pengren wenxian tiyao , No. 24
- Zhongguo shijing , p. 867