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The 18th-century Chinese poet, Yuan Mei, also wrote some short
fiction - Censored by Confucius - which is reproduced here. The
stories offer insights into Mei's views on crime, sex, the status
of women, homosexuality, miscarriage of justice, ghosts, revenge
and conservative morality.
"The one hundred-some stories depict the important role ghosts
played in the lives of the Chinese, as well as revealing a great
deal about sex, revenge, transvestism, corruption, and other topics
banned by Mei's puritanical mid-Qing society". -- Reference &
Research Book News.
The Way of Eating: Yuan Mei`s Manual of Gastronomy is, remarkably,
the first English edition of one of the world's most famous books
about food. The Way of Eating is a treatise and a cookbook, written
in the late eighteenth century by the Qing dynasty poet Yuan Mei.
It includes recipes for well-known dishes such as birds nest and
sharks fin, and offers modern readers an appealing perspective on
Chinese history and culinary culture, and was translated and
annotated by Sean J. S. Chen with editorial advice from E. N.
Anderson and Jeffrey Riegel. This edition is in English but
includes Chinese characters and vocabulary, and is 250 pages in
length. The team's aim was to convey the charm, humor, and
erudition of one of China's greatest writers. Also included are a
glossary and a bibliography of additional sources. Chinese food
expert Nicole Mones, author of the novel The Last Chinese Chef, has
contributed an engaging introduction to Yuan Mei and his work.
The Way of Eating: Yuan Mei`s Manual of Gastronomy is, remarkably,
the first English edition of one of the world's most famous books
about food. The Way of Eating is a treatise and a cookbook, written
in the late eighteenth century by the Qing dynasty poet Yuan Mei.
It includes recipes for well-known dishes such as birds nest and
sharks fin, and offers modern readers an appealing perspective on
Chinese history and culinary culture, and was translated and
annotated by Sean J. S. Chen with editorial advice from E. N.
Anderson and Jeffrey Riegel. This edition is in English but
includes Chinese characters and vocabulary, and is 250 pages in
length. The team's aim was to convey the charm, humor, and
erudition of one of China's greatest writers. Also included are a
glossary and a bibliography of additional sources. Chinese food
expert Nicole Mones, author of the novel The Last Chinese Chef, has
contributed an engaging introduction to Yuan Mei and his work.
Recipes from the Garden of Contentment: Yuan Mei`s Manual of
Gastronomy (Suiyuan Shidan) is, remarkably, the first English
edition of one of the world's most famous books about food. Recipes
from the Garden of Contentment is a treatise and a cookbook,
written in the late eighteenth century by the Qing dynasty poet
Yuan Mei. It includes recipes for well-known dishes such as birds
nest and sharks fin, and offers modern readers an appealing
perspective on Chinese history and culinary culture. It was
translated and annotated by Sean J. S. Chen with editorial advice
from E. N. Anderson and Jeffrey Riegel. This edition is bilingual
(English-Chinese) and extensively annotated, and 428 pages in
length. The team's aim was to convey the charm, humor, and
erudition of one of China's greatest writers. Also included are a
glossary and a bibliography of additional sources. Chinese food
expert Nicole Mones, author of the novel The Last Chinese Chef, has
contributed an engaging introduction to Yuan Mei and his work. The
cover illustration is by Lichia Liu.
Recipes from the Garden of Contentment: Yuan Mei`s Manual of
Gastronomy (Suiyuan Shidan) is, remarkably, the first English
edition of one of the world's most famous books about food. Recipes
from the Garden of Contentment is a treatise and a cookbook,
written in the late eighteenth century by the Qing dynasty poet
Yuan Mei. It includes recipes for well-known dishes such as birds
nest and sharks fin, and offers modern readers an appealing
perspective on Chinese history and culinary culture. It was
translated and annotated by Sean J. S. Chen with editorial advice
from E. N. Anderson and Jeffrey Riegel. This edition is bilingual
(English-Chinese) and extensively annotated, and 428 pages in
length. The team's aim was to convey the charm, humor, and
erudition of one of China's greatest writers. Also included are a
glossary and a bibliography of additional sources. Chinese food
expert Nicole Mones, author of the novel The Last Chinese Chef, has
contributed an engaging introduction to Yuan Mei and his work. The
cover illustration is by Lichia Liu.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
This is a reproduction of a book published before 1923. This book
may have occasional imperfections such as missing or blurred pages,
poor pictures, errant marks, etc. that were either part of the
original artifact, or were introduced by the scanning process. We
believe this work is culturally important, and despite the
imperfections, have elected to bring it back into print as part of
our continuing commitment to the preservation of printed works
worldwide. We appreciate your understanding of the imperfections in
the preservation process, and hope you enjoy this valuable book.
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