The Ideological Foundations of the Food Culture of Pre‐Imperial China

Sabban, Françoise

doi:10.1002/9781118878255.ch38

Cited by 2 publications

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“…While a particular food's flavor might sometimes manifest in its sensible qualities-anyone who has gulped down yogurt to attenuate a spicy mouthful's burn can see why Chinese texts classify dairy as a cooling food-in many cases it did not. Medical and dietetic texts thus took it upon themselves to inform an eater or healer about particular foodstuffs' hidden attributes (Anderson, 2014a(Anderson, , 2014bEngelhardt, 2001;Métailié, 1979;Sabban, 2015;Smith, 2018a;Waley-Cohen, 2007).…”

Section: Food and Health In Pre-modern Chinamentioning

confidence: 99%

Food, health, and nutrition in Chinese history

Smith

2021

History Compass

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This essay explores the relationships between food and health in Chinese history, from ancient times to the present.It briefly reviews how historians have written about dietary knowledge in China's past, from a midcentury focus on discoveries that prefigured those of modern nutrition science to a more expansive recent understanding of healthy eating.From there, the piece draws on scholarship from the past 2 decades to highlight the complexity of pre-modern Chinese ideas about food and its connection to ritual, social order, moral rectitude, pleasure, and physical and emotional well-being, all of which factored into dietetic prescriptions and prohibitions. Finally, the last section focuses on the modern period. It suggests that while Western foods and nutrition science acquired great prestige in early twentiethcentury China, by the early 21st century both had lost some of their luster, and interest in classical and folk understandings of diet-inflected by the postsocialist political and economic order-was again flourishing.

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Section: Food and Health In Pre-modern Chinamentioning

confidence: 99%

Food, health, and nutrition in Chinese history

Smith

2021

History Compass

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Archaeological Studies of Cooking and Food Preparation

Graff

2017

J Archaeol Res

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Foodways have been a component of archaeological research for decades. However, cooking and food preparation, as specific acts that could reveal social information about life beyond the kitchen, only became a focus of archaeological inquiry more recently. A review of the literature on cooking and food preparation reveals a shift from previous studies on subsistence strategies, consumption, and feasting. The new research is different because of the social questions that are asked, the change in focus to preparation and production rather than consumption, and the interest in highlighting marginalized people and their daily experiences. The theoretical perspectives the literature addresses revolve around practice, agency, and gender. As a result, this new focus of archaeological research on cooking and preparing food is grounded in anthropology.

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The Ideological Foundations of the Food Culture of Pre‐Imperial China

Cited by 2 publications

References 0 publications

Food, health, and nutrition in Chinese history

Food, health, and nutrition in Chinese history

Archaeological Studies of Cooking and Food Preparation

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