[Sca-cooks] Needham VI:5 as a culinary source

[marilyn traber 011221]

> Salvete
> 
> I was just idly wondering what the more knowledgeable ones out here 
> think of J-. Needham: Science and Civilisation in China; Food and 
> Fermentation Science as a resource for culinary recreation. I 
> realise he isn't trying to give recipes, but how well founded are 
> the translations of the ones he quotes? How reliable are the 
> transmission pathways?
> 
> I've learned the hard way that current Chinese science isn't always 
> credible, but I can't judge this one.
> 
> Giano

I figured the best person to ask would be someone who reads the language, and 
is up to his ears in translations related to the topic, so here's Paul Buells 
comments on your post:

If you are talking about the Huang volume, trust it. It is excellent, 
although I disagree with him about Doufu. There is a whole lot of stuff on 
fermentation, ferments, yeasts, etc., etc., in Chinese sources and I have 
personally reviewed and translated a goodly chunk of it for a forthcoming 
translation of a 14th century cookbook. Huang's translations are pedantic 
but quite accurate. This was his life's work. In general, however, distrust 
Science and Civilization. They tend to over-interpret the evidence and are 
willing to believe that claimed early sources are as early as claimed. The 
recently released medicine volume is particularly worthless. Sivin did his 
best to update it but it should never have been published. You also 
understand that the Needham people have ideological axes to grind which 
detracts from their work. Paul D. Buell