Zhongguo pengren baike quanshu
The Zhongguo pengren baike quanshu ( Chinese 中國 烹飪 百科全書 / 中国 烹饪 百科全书 , Pinyin Zhōngguó pēngrèn bǎikē quánshū - " Encyclopedia of Chinese Cuisine ") is one of the most important reference works on Chinese eating and drinking culture and thus on Chinese culture in general.
This encyclopedia was published by the same publisher that also published the 73-volume Great Chinese Encyclopedia ( Zhongguo da baike quanshu ) between 1980 and 1993 , im ( Chinese 中國 大 百科全書 出版社 / 中国 大 百科全书 出版社 , Pinyin Zhōngguó dà bǎikē quánshū chūbǎnshè - "Publisher of the Great Chinese Encyclopedia"). It thus represents a supplementary volume to this work, which is dedicated to this partial aspect of Chinese culture or cultures.
content
The work covers almost all aspects of Chinese eating and drinking culture. The corresponding sources begin in the Chinese Paleolithic and Neolithic and extend over the Classical Period to the most recent times: famous cooks, food and drinks, cooking ingredients, cooking techniques, historical dishes, Chinese dishes, dishes of the national minorities, snacks and refreshments, everyday meals, Regional kitchens, palace kitchens, dining manners and customs of the Han Chinese and national minorities , hygiene, dietetics , old-style dishes and much more. In the appendix there is a chronological table of the history, starting with the 1,800,000 year old finds by the representatives of the Xihoudu culture ( Chinese 西 侯 度 文化 , Pinyin Xīhóudù wénhuà ) in the district of Ruicheng (芮城), Shanxi province, via the Yuanmou - Man from Yunnan ( Homo erectus yuanmouensis ), to the Peking man, to the representatives of haute cuisine of the most recent culture on Chinese territory.
The work contains 56 pages of color photographs and many black-and-white photos, numerous tables and overviews, references to important editions and some additional literature. The lemmas are arranged alphabetically according to Pinyin spelling. Registers are sorted by subject group or by pinyin.
In addition to the Zhongguo pengren cidian , it is currently the most important entry point for understanding many aspects of Chinese food and drink culture and its terminology.
Footnotes
- ↑ Plus an extra register band.
- ↑ The currently most extensive and predominantly modern western-style Chinese encyclopedia.
- ↑ The most recent archaeological material is also extensively consulted.
- ↑ Wilkinson (2001) forgot a zero here!
Bibliographical information
Zhongguo da baike quansu chuban faxing (group of editors of the Great Chinese Encyclopedia Publishing House), ed .: Zhongguo pengren baike quanshu [Encyclopedia of Chinese Cuisine], Beijing 1995; ISBN 7-5000-5125-5
literature
- Endymion Wilkinson: Chinese Culinary History , in: China Review International 2001 (8.2), pp. 285-304.