Of Tripod and Palate

Food, Politics, and Religion in Traditional China
2005. Auflage 2005
ISBN: 978-1-349-52746-5
Verlag: Palgrave MacMillan Us

Buch, Englisch, 256 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 395 g

Attitudes toward food and commensality constituted a central fiber in the social, religious, and political fabric of ancient Chinese society. The offering of sacrifices, the banqueting of guests, and the ritual preparation, prohibition or consumption of food and drink were central elements in each of China's three main religious traditions: the Classicist (Confucian) tradition, religious Daoism, and Buddhism. What links late Shang and Zhou bronze vessels to Buddhist dietary codes or Daoist recipes for immortality is a poignant testimony that culinary activity - fasting and feasting - governed not only human relationships but also fermented the communication between humans and the spirit world. In Of Tripod and Palate leading scholars examine the relationship between secular and religious food culture in ancient China from various perspectives.

Zielgruppe

Research

Autoren/Hrsg.

Sterckx, R.

Fachgebiete

• Sozialwissenschaften Ethnologie | Volkskunde Ethnologie Kultur- und Sozialethnologie: Allgemeines
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften
• Geisteswissenschaften Religionswissenschaft Religionswissenschaft Allgemein
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Asiatische Geschichte
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte

Inhaltsverzeichnis

Introduction: Secular and Religious Food-ways in Traditional China; R.Sterckx Sacrifice, Feasts, and the Creation of Hierarchy: A Study of Food Exchange in Early China; M.J.Puett Moonshine and Millet: Feasting and Purification Rituals in Ancient China; C.Cook Food and Philosophy in Pre-Buddhist China; R.Sterckx Food, Medicine and Religion; V.Lo Eating Better Than Gods: Cuisines of Transcendence in Late Classical and Early Medieval China; R.F.Campany The Daoist Kitchen; T.F.Kleeman Buddhist Vegetarianism in China; J.Kieschnick Buddhism, Alcohol and Tea in Medieval China; J.A.Benn

Über Autor(innen)

JAMES A. BENN Assistant Professor of Chinese Religions at Arizona State University, USA
ROBERT F. CAMPANY Professor of Religious Studies and East Asian Studies at the University of Indiana, Bloomington, USA
CONSTANCE COOK Associate Professor of Chinese Language and Literature and Director of Asian Studies at Lehigh University, USA
VINCENT GOOSSAERT Researcher at the CNRS and Vice-Director of the Groupe de Sciences Sociales des Religions et de la LaIcité, Paris, France
ROMAIN GRAZIANI Maître de Conférences at the University of Paris 7 and lecturer at the École Normale Supérieure, France
JOHN KIESCHNICK Lecturer in Buddhist Studies in the Department of Theology and Religious Studies at the University of Bristol, UK
TERRY F. KLEEMAN Associate Professor of Chinese and Religious Studies at the University of Colorado, Boulder, USA
VIVIENNE LO Lecturer in the Wellcome Centre for the History of Medicine at University College, London, UK
POO MU-CHOU Research Fellow at the Institute of History and Philology, Academia Sinica, Taipei, China
MICHAEL J. PUETT Professor of Chinese history in the Department of East Asian Languages and Civilizations at Harvard University, USA