SC - Period Chinese Cookery

[Thomas Gloning]

Here are some additional titles from the historical section of the
catalogue 'Manger en Chine/ Essen in China' (Eating in China), edited by
Regula Trauffer. I only saw the Trauffer-book myself; the short comments
on the other books are more or less 'assumptions' based on the
catalogue.

- -- Anderson, E.N.: The food of China. New Haven/ London 1988.

- -- Chang, K.-C. (ed.): Food in Chinese culture. New Haven 1977.  [Survey
articles about the different periods of Chinese food culture, among
other things.]

- -- Engelhart, U.: Dietetics in Tang China. Beginning of a specialized
materia dietetica. In: Hsu, E. (ed.): Chinese medicine and the question
of innovation. Cambridge (CUP) 1998 (?).    

- -- Gwinner, Th.A.P.: Essen und Trinken. Die klassische Kochbuchliteratur
Chinas. Frankfurt a.M. 1988 (Heidelberger Schriften zur Ostasienkunde
11).
[Eating and drinking. The classical chinese literature of cookbooks.]

- -- Kölla, B.: Weinhäuser in der Östlichen Hauptstadt. Übersetzung und
Interpretatation eines Kapitels aus »Dongjing meng Hua lu« von Meng
Yuanlao. In: Asiatische Studien 39 (1985).
[about the menu of the medieval wine houses, among other things.]

- -- Kölla, B.: Der Traum von Hua in der Östlichen Hauptstadt. Meng
Yuanlaos Erinnerungen an die Hauptstadt der Song (Einleitung und
Übersetzung Buch 1-3). Bern 1996.
[Contains many food passages.]

- -- Simoons, F.J.: Food in China. A cultural and historical inquiry. Boca
Raton/ Ann Arbor/ Boston 1991.    

- -- *Trauffer, R. (éd.): Manger en Chine. Une exposition de
l'Alimentarium. Essen in China. Eine Ausstellung des Alimentariums.
Contributions/ Beiträge: E. Hsu, L. Shijing, G. Métailié, F. Sabban.
Vevey 1997.
[The catalogue, I am relying on.]
*************
The catalogue also mentions several other old food texts, someone with a
good command of Chinese language and literature might track down more
easily.

Thomas


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