Download A Soup for the Qan: Chinese Dietary Medicine of the Mongol by Paul D. Buell, Eugene N. Anderson PDF

By Paul D. Buell, Eugene N. Anderson

Paul D. Buell, Ph.D. (1977) in background, college of Washington, Seattle, is Wissenschaftlicher Mitarbeiter on the Horst-Grtz-Stiftungs-Institut, Berlin. He has released broadly at the heritage of the Mongols together with an old Dictionary of the Mongol global Empire (Scarecrow, 2003). E. N. Anderson, Ph.D. (1967) in Anthropology, Professor Emeritus of Anthropology, college of California, Riverside. a expert in ethnobiology and human ecology with vast box paintings, he's the writer of Floating international misplaced (University Press of the South 2007).Charles Perry, B.A. (1964) in heart East Languages, collage of California, Berkeley, is a Los Angeles-based author focusing on the foodstuff background of the Islamic global. His writings comprise Medieval Arab Cookery (Prospect, 2000), with A.J. Arberry and Maxime Rodinson.

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Extra resources for A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao (Sir Henry Wellcome Asian Series)

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Animals could be slaughtered, but were unlikely to produce much usable meat. To do so would also severely damage the future prospects of the herd. It was possible to dry curds, milk, cheese, and even meat for later use, when it was abundant, but finding space to store such foods and long–term storage without deterioration was always a problem. Limited supplies of such foods would in any case have been exhausted by late winter. Since few imported foodstuffs were available due to the remoteness of Mongolia and problems of transport, the Mongol had no choice but to supplement the products of his pastoralism with foods assembled through hunting and gathering.

The later development of Mongolian empire under the last qan, Möngke (1251-59), is reviewed in Thomas T. Allsen, Mongol Imperialism (Berkeley, 1987). HISTORICAL AND CULTURAL CONTEXT 19 great cultural diversity, and one long accustomed to foreign rule. The third sphere was that part of the Muslim World directly controlled by the Mongols, namely the Islamic communities of Turkistan, Northern Iran, portions of the Caucasus region, and the Pontic Steppe. Like China, the Muslim World extended far beyond the zone of Mongol control, south into Iran, the Arabian Peninsula, India and Southeast Asia, Central and East Africa, and west through Iraq, Syria, Palestine, and Egypt towards a distant vanishing point in Portugal and Spain, where portions of Iberia, along with adjacent West African domains, remained under local Muslim control in the thirteenth century.

M. Farquhar, The Government of China under Mongolian Rule, A Reference Guide, Münchener ostastasiatische Studien 53 (Stuttgart, 1990). See also his “Structure and Function in the Yüan Imperial Government,” in J. D. , China under Mongol Rule (Princeton, 1981), 25–55. ” Its Yuan shi description clearly shows its origin in the bodyguard of the Mongol emperors: The Xuanhui yuan, rank 3A, has charge of supplying the emperor’s food. All things connected with various substances such as grains, meat, liquors, and vegetables, all business connected with banquets for imperial relatives and guests and provisions of the various princes and bodyguard and of the ger–ün ke’ü [hereditary household slaves] and the chaifa 差法 [allotments] to be received by Mongolian myriarchs and chiliarchs are all under the control of the Xuanhui yuan.

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