Ars coquinaria Sinensis
Ars coquinaria Sinensis e textibus a saeculo fere III a.C.n., ex archaeologia aevorum anteriorum elucidari potest.
Dissertatione coqui mythistorici Yi Yin, in Veres autumnosque domini Lü anno circiter 239 a.C.n. data, quinque sapores enumerantur, qui sunt 酸 suān amarus, 苦 kǔ acer, 甜 tián dulcis, 辣 là pungens vel 熱 rè calidus, 咸 xián salsus. Sequitur enumeratio optimorum ciborum, partim e media valle fluminis Caerulei, partim e regionibus mythicis provenientium.[1]
Artes coquinariae Mandschuriensium et Sinarum differebant,[2] sed in unam cenam interdum recreatam(en) coniungi solebant, ab Yuan Mei deprecatam.[3]
Aevo nostro popinae Sinenses fere ubique per mundum frequentantur. Celebres coqui Sinenses variis linguis de arte sua disseruntur, e.g. Joyce Chen, Caecilia Chang, Sylvia Wu.
Notae
[recensere | fontem recensere]- ↑ Lü Buwei, ed., Lüshi Chunqiu 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311)
- ↑ Yuan Mei (1792) (Chen, ed. [2018] p. 45)
- ↑ Yuan Mei (1792) "戒落套"
- ↑ "sixteen dishes, eight vessels, and four side-dishes" ... "eight small delicacies", "ten great dishes" (「十六碟」「八簋（音詭）」「四點心」「滿漢席」「八小吃」「十大菜」): Yuan Mei (1792) "戒落套"
- ↑ "eight treasures" (八珍) : Yuan Mei (1792) "海鮮單:開篇"
Bibliographia
[recensere | fontem recensere]- Fontes antiquiores
- saec. II a.C.n. exeunte? : Zhou li 4.13-51, 5.3-6, 5.16-45 (Edouard Biot, interpr., Le Tcheou-li, ou Rites des Tcheou. 3 voll. Lutetiae: Imprimerie Nationale, 1851 pp. 70-113
- ante saec. I : Liji lib. 10 Nei ze (Séraphin Couvreur, ed. et interpr., Li ki, ou Mémoires sur les bienséances et les cérémonies ... avec une double traduction en français et en latin, 2a ed. [Ho Kien Fu: Mission Catholique, 1913] vol. 1 pp. 620-676) (James Legge, interpr., The Sacred Books of China: The texts of Confucianism partes 3-4: The Lî Kî [Oxonii: Clarendon Press, 1885] pars 3 pp. 449-479
- 544 : Jia Sixie, Principales populo favendi artes cap. 68-89
- c. 1250 : Lin Hong, Simplicia montani victualia
- 1330 : Hu Si-hui, Propria ad mensam Imperatoris principia
- ante 1374 : Ni Zan, Aedis silvarum nebulosarum regimentarium
- 1671 : Li Yu, Fortuitae affectuum otiosorum adumbrationes
- 1792 : Yuan Mei, Praecepta ex horto plenitudinis (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (Paginae selectae apud Google Books))
- De historia
- E. N. Anderson, The Food of China. Novo Portu: Yale University Press, 1988
- E. N. Anderson, Food and Environment in Early and Medieval China. Philadelphiae: University of Pennsylvania Press, 2014
- Kwang-chi Chang, "Food and Food Vessels in Ancient China" in Transactions of the New York Academy of Medicine ser. 2a vol. 35 (1973)
- Kwang-chi Chang, ed., Food in Chinese Culture. Novo Portu: Yale University Press, 1977
- "Interior Regulations": A chapter in the Classic of Rites instructs us how to prepare food" in Daniel Ding, The Historical Roots of Technical Communication in the Chinese Tradition. Cantabrigiae: Cambridge Scholars Publishing, 2020 (pp. 131-146 apud Google Books)
- Carrington Goodrich, "Chinese Food over the Millennia" in Journal of the American Oriental Society vol. 99 (1979) pp. 87-90 JSTOR
- Thomas Gwinner, Essen und Trinken: die klassische Kochbuchliteratur Chinas. Francofurti, 1988
- Thomas O. Höllmann, Schlafender Lotus, trunkenes Huhn. Kulturgeschichte der chinesischen Küche. Monaci: C. H. Beck, 2010. ISBN 978-3-406-60539-0
- Frederick J. Simoons, Food in China: A Cultural and Historical Inquiry. CRC Press, 1991 (Paginae selectae apud Google Books)}
- Roel Sterckx, Food, Sacrifice, and Sagehood in Early China. Cantabrigiae: Cambridge University Press, 2011
- Roel Sterckx, ed., Of Tripod and Palate: Food, Politics, and Religion in Traditional China. Londinii: Palgrave Macmillan, 2005
- Joanna Waley-Cohen, "The Quest for Perfect Balance: taste and gastronomy in imperial China" in Paul Freedman, ed., Food: the history of taste (Berkeleiae: University of California Press, 2007) pp. 99-134 (Paginae selectae apud Google Books)
- De arte coquinaria recentiori
- Buwei Yang Chao(en), Yuen Ren Chao(en), How to Cook and Eat in Chinese (Novi Eboraci: John Day, 1945) exemplar mutuabilis editionis 1949; editionis 1963; editionis Britannicae
- Charles W. Hayford, "Open Recipes, Openly Arrived at: ‘How to Cook and Eat in Chinese’ (1945) and the Translation of Chinese Food" in Journal of Oriental Studies vol. 45 (2012) pp. 67–87 JSTOR
- Kian Lam Kho, "Dragon on a Platter: the art of naming Chinese dishes" in Mark McWilliams, ed., Food and Communication: proceedings of the Oxford Symposium on Food and Cookery 2015 (Londinii: Prospect Books, 2016)
- T. C. Lai, Chinese Food for Thought. Hongcongi: Hong Kong Book Centre, 1978
- David Y. H. Wu, Chee Beng Tan, edd., Changing Chinese Foodways in Asia. Hongcongi: Chinese University Press, 2001
- De gastronomia litteraria
- David R. Knechtges, "Food in Early Chinese Literature" in Journal of the American Oriental Society vol. 106 (1986) pp. 49-63 JSTOR
- David R. Knechtges, "Gradually Entering the Realm of Delight: Food and Drink in Early Medieval China" in Journal of the American Oriental Society vol. 117 (1997) pp. 229-239 JSTOR
- E. H. Schafer, The Golden Peaches of Samarkand. Berkeleiae: University of California Press, 1963 Textus
- E. H. Schafer, The Vermilion Bird: T'ang images of the south. Berkeleiae: University of California Press Exemplar mutuabile
- Stephen H. West, "Playing with Food: Performance, Food, and the Aesthetics of Artificiality in the Sung and Yuan" in Harvard Journal of Asiatic Studies vol. 57 (1997) pp. 67–106
- Isaac Yue, Siu-fu Tang, edd., Scribes of Gastronomy: Representations of Food and Drink in Imperial Chinese Literature. Hongcongi: Hong Kong University Press, 2013