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

By Paul D. Buell, Eugene N. Anderson

Paul D. Buell, Ph.D. (1977) in background, collage of Washington, Seattle, is Wissenschaftlicher Mitarbeiter on the Horst-Grtz-Stiftungs-Institut, Berlin. He has released commonly at the historical past of the Mongols together with an old Dictionary of the Mongol international Empire (Scarecrow, 2003). E. N. Anderson, Ph.D. (1967) in Anthropology, Professor Emeritus of Anthropology, collage of California, Riverside. a expert in ethnobiology and human ecology with huge box paintings, he's the writer of Floating global misplaced (University Press of the South 2007).Charles Perry, B.A. (1964) in center East Languages, college of California, Berkeley, is a Los Angeles-based author focusing on the nutrition heritage of the Islamic international. 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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Both Qubilai and Hüle’ü, founder of the Iranian Il–qanate were sons of Tolui–noyan, as was the last Mongol qan, Möngke. Qubilai’s China and Mongol Iran also had common enemies, the House of Ögödei and his allies. The Il–qanate was also willing to recognize Qubilai and his successors as the “Great Kaans,” pretenders to a now defunct Mongolian empire. 37 Through these cherished connections China and the Islamic heartland carried on an active exchange of cultural goods of every sort. One product, on the Chinese side, was the Huihui yaofang 回回藥方 [HHYF], “Muslim Medicinal Recipes,” based on various Persian, Arabic and possibly Uighur sources, most now lost.

C. Kong). Hong Kong: The Chinese University Press, 2004; and Hu Sihui.  Beijing: Nei menggu kexue jishu chubanshe 內蒙古科學技術出版社, 2002. Of these, the Jiang Runxiang edition, which contains annotations by botanist Hu Xiuying 胡秀英, is the most valuable. It largely follows our own work. Other than our present translation, and Li’s Modern Chinese version, there are two other full translations of the text, into Mongolian, by Kököluu (Huhelu 胡和祿), as Idege umdagan–u jhingkini tobchi (“The Essential Short History of Food and Drink”), Hailar: Inner Mongolian People’s Press, 1982, and into Japanese by Jin Shilin 金世 琳 (Hu Sihui.

It also included areas adjacent to the Mongolian steppe and more distant pastures, anywhere Mongol power reached and found suitable for a mounted, pastoral way of life. The second focused on China, more or less corresponding to the China of today, less the southwest, Tibet, and Turkistan. This sphere had the outward appearance of cultural and historical unity, but blended into non–Chinese reality locally. Early modern China was more a matter of cultural and sometimes political identification and choice, than of a strict ethnic unity.

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