Title: The Ideological Foundations of the Food Culture of Pre‐Imperial China
Abstract: Chapter 38 The Ideological Foundations of the Food Culture of Pre-Imperial China Françoise Sabban, Françoise SabbanSearch for more papers by this author Françoise Sabban, Françoise SabbanSearch for more papers by this author Book Editor(s):John Wilkins, John WilkinsSearch for more papers by this authorRobin Nadeau, Robin NadeauSearch for more papers by this author First published: 30 June 2015 https://doi.org/10.1002/9781118878255.ch38Citations: 2 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat Summary Along with artifacts from archaeological excavations undertaken in the last 50 years, which have provided a great deal of information on the food culture of the first human groups that lived in the area that is now the People's Republic of China, the earliest Chinese texts, the oldest written between the eighth century bc and third century ad, are also a valuable source for the history of food, even if they refer more often to an idealized reality than to attested historical realities. These writings, dealing with history, poetry, philosophy, and medicine, effectively identify the basic elements of a true food culture specific to the Spring–Autumn and Warring States periods. The unification of China, initially under the rule of Qin Shi Huangdi and completed under the Han Dynasty, led to expansions in agriculture, commerce, crafts, and communications, which of course had a strong influence on the food culture of China. Citing Literature A Companion to Food in the Ancient World RelatedInformation
Publication Year: 2015
Publication Date: 2015-06-30
Language: en
Type: other
Indexed In: ['crossref']
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Cited By Count: 2
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