Shidafu shishi wuguan

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The Shidafu shishi Wuguan ( Chinese  士大夫食時五觀  /  士大夫食时五观 , pinyin Shìdàfū Shishi wǔguān  - "Five Considerations for feeding officials scholars") was created by the poet and calligrapher Huang Tingjian ( Chinese  黃庭堅  /  黄庭坚 , Pinyin HUANG TINGJIAN ) (1045–1105) written during the Northern Song Dynasty . It is also called Shishi wuguan for short ( Chinese  食 時 五 觀  /  食 时 五 观 , Pinyin Shíshí wǔguān  - "Five considerations on food"). The short script has five sections.

The short script is a miniature philosophy of eating, a “short manifesto for a restrained and regulated life” (Sabban) or more modern formulated: the answer to imaginary FAQs about the correct attitude to eating by a person who changes after the death of two young people Wives had turned to Buddhism . In 1084 he renounced wine, meat and women with a vow.

The work is an important source for the history of Chinese food and drink culture.

Calligrapher and poet

Huang Tingjian was one of the four masters of the Song period in Chinese calligraphy (Song si jia Sòng sì jiā 宋 四 家), as a poet he is placed alongside the Su Shi (1037–1101), as evidenced by the pair of names Su- Huang (苏 黄) emerges. The book series Sibu congkan reproduces a selection of his works under the title Yuzhang Huang xiansheng ji .

Section headings

  • Weigh up efforts and origins. ( 计 功 多少 ， 量 彼 来 处。 )
  • Think about your own moral integrity and gratefully receive everything that is presented ( 忖 己 德行 ， 全 缺 应 供。 )
  • Make it your motto to maintain your upright disposition and to stay away from greed and other vices. ( 防 心 离 过 ， 贪 等 为 宗。 )
  • Use good medicine properly to treat the ailments. ( 正事 良药 ， 为 疗 形 苦。 )
  • Eating food to complete the path (the Dao ). ( 为 成 道 业 ， 故 受此 食。 )

First section (translation)

“When you think about the food, how much work has been put into it, starting with clearing and cultivating fallow land, bringing in the harvest, grinding the grains, sorting out and cooking until it can be eaten. Not to mention slaughtering animals for the pleasure of the palate, one person's food requires the labor of ten people. Those who can afford to stay home without having to work for a living are only depleting the supplies acquired through the labors of their ancestors. And we government officials are the privileged few who live on the sweat and blood of the common people. Better to be silent about it. "

Incorrect cataloging

It is also listed in old book catalogs, but it is classified under “Pulu” (谱 录 list of recipes) or “Shipu” (食谱 recipe collections). However, this book does not report on the art of cooking, but rather proposes "theorems about drinking and eating". That is why it is said: "Approximately after the Buddhist teaching I wrote Five Reflections on the Food of the Scholars and Nobles [...]"

Old prints and new editions

The work is contained in the old book series Yimen guangdu , Shuofu (说 郛 / in chap. 95), Comprehensive Collection by Congshu , a modern print is that of the Japanese book collection Chugoku shokkei sosho . An annotated edition of Tang Gen is included under the short title Shishi wuguan in the volume Wushi Zhongkuilu of the book series Zhongguo pengren guji congkan (Peking, 1987).

translation

The short text is translated in Gwinner (1988, pp. 62-64).

Remarks

  1. ↑ Huang (2000) dates the work to the year +1091.
  2. ↑ See Lutz Bieg, in: Klöpsch / Müller (2004: 130)
  3. ↑ Su Shi 苏 轼, who is also known as Su Dongpo ( Chinese  蘇東坡  /  苏东坡 , Pinyin Sū Dōngpō ) or short ( Chinese  東坡  /  东坡 , Pinyin Dōngpō ), also through many recipes of Chinese cuisine named after him!
  4. ↑ For the translation of the completely translated section headings cf. Gwinner (1988: 62 ff.)
  5. ↑ Translation R.St.
  6. ↑ 约 释氏 法 ， 作 士 君子 食 时 五 观. - See Zhongguo pengren wenxia tiyao .
  7. ↑ Gwinner translated according to the Shuofu .

See also

literature

  • Lutz Bieg: Huang T'ing-chien (1045–1105): Life and Poetry. Darmstadt 1975
  • Thomas Gwinner: Eating and Drinking. The classic Chinese cookbook literature. Heidelberg 1988
  • 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.
  • Volker Klöpsch, Eva Müller (Ed.): Lexicon of Chinese Literature . CH Beck, Munich 2004
  • David Palumbo-Liu: The Poetics of Appropriation: The Literary Theory of Huang Tingjian. Stanford University Press, Stanford 1993
  • Zhongguo pengren wenxian tiyao , No. 30

Web links

Chinese full text