Songshi Zunsheng bu

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The Songshi Zunsheng bu ( Chinese  宋氏 尊 生 部 , Pinyin Sòngshì zūnshēng bù  - "Leader of the Song family to cultivate life") was founded in 1504 by Song Gongwang (宋公 望), the son of Song Xu (宋 诩) in the time of the Ming Dynasty .

The author comes from Huating (华亭). The work comprises 10 chapters ( juan ). It is contained in the Zhuyu shanfang zabu (竹 屿 山房 杂 部; "Miscell from the bamboo island studio").

It lists many methods from earlier works, such as the Jujia biyong shilei quanji (居家 必 用事 类 全集) and Shilin guangji (事 林 广 记).

It contains material on fermentation processes, fermentation agents and food processing, as well as recipes. In total, over 200 types of food processing and storage are specified. It is an important source on the history of Chinese food and drink culture.

Contents overview

  • Chap. 1 Soups, broths etc. (汤 部) 27
  • Chapter 2 Water (水部) 14
  • Chapter 3 alcoholic beverages (rice wine, etc.) (酒 部) 31
  • Chapter 4 Fermentation pathogens ( hongqu and others) (曲 部) 15
  • Chap. 5 jiang (soy sauce and others) (酱 部) 14
  • Chap. 6 Vinegar (醋 部) 21
  • Chapter 7 xiangtou (香 头部) 2
    • Material for the ao cooking method (爊 料 部) 8
    • zao -preservation (糟 部) 2
    • vegetarian fillings (素 卷 馅 部) 2
  • Chapter 8 Sharp (辣 部) 2
    • Wheat flour (面 [部]) 11
  • Chapter 9 Rice Flour (粉 部) 3
    • Sugar ({饣 唐} 部) 5
    • Honey (蜜 部) 2
    • Porridge, bean curd (粥 饭 部 豆腐) 3
  • Chapter 10 Fruits, nuts, kernels, etc. (果 部) 52
    • Sweets ({食 唐} 部) 5

Old prints and modern editions

The work is contained in the Zhuyu shanfang zabu (竹 屿 山房 杂 部; "Miscell from the Bamboo Island Studio"), of which there is a Siku quanshu (四库 全书) edition. The work is also included in the Japanese book collection Chugoku shokkei sosho .

Footnotes

  1. ↑ It is also called Songshi zusheng ( Chinese  宋氏 尊 生 , Pinyin Sòngshì zūnshēng ) for short .
  2. ↑ The author of the Songshi yangsheng bu ( Chinese   宋氏 养生 部  - "Family Song Guide for the Care of the Physical").
  3. ↑ Chinese text and recipe numbers in the table of contents according to Shinoda. Provisional translation: R.St.

literature

  • Zhongguo pengren baike quanshu , p. 558
  • Zhongguo shijing , p. 879
  • Shinoda Osamu: Zhongguo shiwu shi yanjiu [Chûgoku shokumotsu shi no kenkyû, Chin.] (Research on the history of Chinese food), Gao Guilin et al. (Chinese transl.), Beijing, Zhongguo shangye chubanshe, 1987

See also