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Of Tripod and Palate: Food, Politics, and Religion in Traditional China

Of Tripod and Palate: Food, Politics, and Religion in Traditional China

          
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About the Book

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 ancient China's three main religious traditions: the Classicist (Confucian) tradition, religious Daoism, and Buddhism. In Of Tripod and Palate, leading scholars examine the relationship between secular and religious food culture in ancient China from various perspectives.

Table of Contents:
Moonshine and Millet: Feasting and Purification Rituals in Ancient China - Constance A. Cook * Food and Philosophy in Early China - Roel Sterckx * When Princes Awake in Kitchens: Zhuangzi's Rewriting of a Culinary Myth - Romain Graziani * The Offering of Food and the Creation of Order: the Practice of Sacrifice in Early China - Michael Puett * Eating Better than Gods and Ancestors - Robert Ford Campany * A Taste of Happiness: Contextualizing Elixirs in Baopuzi - Poo Mu-Chou * Feasting without the Victuals: The Evolution of the Daoist Communal Kitchen - Terry F. Kleeman * Pleasure, Prohibition and Pain: Food and Medicine in Traditional China - Vivienne Lo * Buddhist Vegetarianism in China - John Kieschnick * Buddhism, Alcohol and Tea in Medieval China - James A. Benn * The Beef Taboo and the Sacrificial Structure of Late Imperial Chinese Society - Vincent Goossaert


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Product Details
  • ISBN-13: 9781403979278
  • Publisher: Palgrave USA
  • Publisher Imprint: Palgrave Macmillan
  • Sub Title: Food, Politics, and Religion in Traditional China
  • ISBN-10: 1403979278
  • Publisher Date: 07 Oct 2005
  • Binding: Digital (delivered electronically)


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