Introduction
Sterckx, Roel
Pages 1-8
Moonshine and Millet: Feasting and Purification Rituals in Ancient China
Cook, Constance A.
Pages 9-33
Food and Philosophy in Early China
Sterckx, Roel
Pages 34-61
When Princes Awake in Kitchens: Zhuangzi’s Rewriting of a Culinary Myth
Graziani, Romain
Pages 62-74
The Offering of Food and the Creation of Order: The Practice of Sacrifice in Early China
Puett, Michael
Pages 75-95
Eating Better than Gods and Ancestors
Campany, Robert F.
Pages 96-122
A Taste of Happiness: Contextualizing Elixirs in Baopuzi
Mu-chou, Poo
Pages 123-139
Feasting Without the Victuals: The Evolution of the Daoist Communal Kitchen
Kleeman, Terry F.
Pages 140-162
Pleasure, Prohibition, and Pain: Food and Medicine in Traditional China
Lo, Vivienne
Pages 163-185
Buddhist Vegetarianism in China
Kieschnick, John
Pages 186-212
Buddhism, Alcohol, and Tea in Medieval China
Benn, James A.
Pages 213-236
The Beef Taboo and the Sacrificial Structure of Late Imperial Chinese Society
Goossaert, Vincent
Pages 237-248
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