[Sca-cooks] Soup for the Qan Online

[David Walddon]

BUT - is it searchable? 
The searchability would be worth a TON more. 
Eduardo 

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jun 9, 2012, at 1:07 AM, Susanne Mayer wrote:

> Uh, just had a look:
> 
> there is no difference (well a few Euro) in price between the e-book and the printed Hardcover version,... it's 104 eu for the e-book and 106 eu for the printed version, without tax.
> 
> Sigh,....
> 
> Katharina
> 
> Today's Topics:
> 
>  1. Soup for the Qan Online (Johnna Holloway)
>  2. Re: Soup for the Qan Online (Kimetha Loidolt)
> 
> 
> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Fri, 08 Jun 2012 07:35:23 -0400
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: [Sca-cooks] Soup for the Qan Online
> Message-ID: <C6BE1FF4-DD14-446B-9E09-022DD46453DC at mac.com>
> Content-Type: text/plain; CHARSET=US-ASCII
> 
> Not to get anyone's hopes up but Brill Online has
> 
> A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao Introduction, Translation, Commentary, and Chinese Text. Second Revised and Expanded Edition Authors: P. D Buell; E. N. Anderson.
> 
> It's available through Brill's Collections:  Asian Studies E-Books Online. Look for it through major university collections. For what Brill publishes see http://www.brill.nl/
> 
> Johnnae
> 
> 
> ------------------------------
> 
> Message: 2
> Date: Fri, 8 Jun 2012 07:48:34 -0400
> From: Kimetha Loidolt <kloidolt at hisadaamerica.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Soup for the Qan Online
> Message-ID:
> <9C9B7E2573CDB346A1C4A00E73EB90BA0287AD0B75E5 at HAIDC01.hai.hisada-america.com>
> 
> Content-Type: text/plain; charset="us-ascii"
> 
> I have a hard copy of this book and it was not cheep.  I am glad that if there is a scanned copy on line that others might get to see the wonderful resource.  I used it as part of my documentation for a dish a couple of years ago.
> 
> Waldetrudis von Metten
> 
> 
> Kimetha Loidolt
> 
> kloidolt at hisadaamerica.com
> 
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