SC - My anti modern cheese thing

[Philip & Susan Troy]

Could it be "A Soup for the Qan"?  That's a Mongol treatise on food and medicine
from the 14th century.  It has been translated by Paul Buell and others, and is
available but VERY expensive.  Also, I know that Paul is working on another
cookbook at this time, though I'm not sure when he plans to publish.

Kiri

"Craig Jones." wrote:

> There are excepts of the book in Petit Propos Culinaire (#60), a food history
> version.  I've been slowly redacting my way through the recipes.  The picked
> radish is delicate and sunlime, the quick pork stew needs more work, and I'm
> not game to try the Goldfish Stomach Soup...
>
> The article though mentions another Chinese Cookbook of around the same time
> but inland chinese cuisine rather than coastal.  Anyone know much about it and
> whether it has been translated?
>
> Drake.
>
> >I've sent off a message to Paul Buell to see if he has any thought on the
> subject.
> >Also, I believe he works with one of the translators of your book, Terry
> Anderson.
> >
> >BTW, where did you get this book?  Can you send me more information about it?
> >
> >Thanks!
> >
> >Kiri
> >
> >"Craig Jones." wrote:
> >
> >> Folks,
> >>
> >> I'm having a few problems with doing a redaction from this translation.  Has
> >> anyone come across the term "t'ui sha-wood aromatic" before?  I exhausted
> all
> >> my usually available avenues (including a work colleague who knows a chinese
> >> herbalist).
> >>
> >> I have already got mung beans, flour, cassia, lotus roots.  I have worked
> out
> >> (and can get) sweet melon and mulberry leaves.  I have 3 options for
> smartweed
> >> but am totally stonkered by "t'ui sha-wood aromatic"
> >>
> >> Cheers,
> >>
> >> Drake.
> >>
> >>
> -------------------------------------------------------------------------------
> >>
> >> Duke Cheng's Method for Brewing Wine
> >>
> >> from Ni Tsan’s Cloud Forest Hall Collection of Rules for Drinking and
> Eating.
> >> Translated by T. Wang & E. N. Anderson.  Chinese Yuan Dynasty (14th Cent.)
> Text
> >>
> >> Thirty catties of white flour. A peck of mung beans, cooked soft. An ounce
> of
> >> t'ui sha-wood aromatic. An ounce of official-quality cassia powder. Thirty
> >> lotus flower buds; use only roots and petals and grind them - do not use
> >> branches or styles. Mash and grind sweet melon. Use a piece of cloth and
> grind
> >> about one bowl of the sweet melon meat. Mash smartweed to obtain its juice.
> Mix
> >> all these together till the damp and dry are combined. Wrap with a piece of
> >> cloth. Tread it out firm. Wrap it again with two layers (?) of mulberry
> leaves,
> >> then tie in a sack and let it air out tied to a beam. Take it out after a
> >> month, remove the mulberry leaves, and apply leaven thoroughly to the
> surface.
> >> Leave it out to sun and to be covered with dew at night. After about a
> month,
> >> put it in a pot and seal it. Every thirty catties of flour can be made into
> >> seventy of wine dough.
> >>
> >> Translator’s Notes:
> >> ‘Duke Cheng' may be an error for Duke K'uo, a well-known brewing-expert.
> >>
> >> ============================================================================
> >>
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> >>
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