In ancient China, the preparation of food and the offering up of
food as a religious sacrifice were intimately connected with models
of sagehood and ideas of self-cultivation and morality. Drawing on
received and newly excavated written sources, Roel Sterckx's book
explores how this vibrant culture influenced the ways in which the
early Chinese explained the workings of the human senses, and the
role of sensory experience in communicating with the spirit world.
The book, which begins with a survey of dietary culture from the
Zhou to the Han, offers intriguing insights into the ritual
preparation of food - some butchers and cooks were highly regarded
and would rise to positions of influence as a result of their
culinary skills - and the sacrificial ceremony itself. As a major
contribution to the study of early China and to the development of
philosophical thought, the book will be essential reading for
students of the period, and for anyone interested in ritual and
religion in the ancient world.
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