Soup for the Qan by Buell, Paul D. -- Read -- Imperial Library of Trantor

Index

Cover Half Title Title Page Copyright Dedication Contents Acknowledgements A Note on Transcription Part A: Background and Analysis

Introduction 1. Historical and Cultural Context

I. Yin-shan Cheng-yao: Text and Author II. The Rise of Mongolian Empire III. Mongols as Cultural Intermediaries IV. The Successor States V. Cultural Spheres of the Mongolian World Order

Steppes of Mongolia

The Mongolian Way of Life Traditional Mongolian Society Traditional Mongolian Foods

China The Muslim World

2. Analysis of the Text

I. Introduction II. Analysis

“Des Goûts Mongols:” the Persistence of the Steppe

Mongolian Words and Phrases of the YSCY Mongolian materia dietica et medica Mongolian Recipes

Turko-Islamic Influences

Terminology Islamic materia dietica et medica Turko-Islamic Recipes Bread, Noodle and Grain Foods Sweets Other Islamic Recipes Islamic Influences on non-Islamic Material Islamization of other People ’s Recipes Influence of Arabic Medicine

The Chinese Framework

Sung-Chin-Yüan Correspondence Medicine in the YSCY Origins of Correspondence Medicine The Correspondence System Structures The Correspondence System Illness, Diagnosis and Treatment Herbal and Dietary Traditions and Their Role in Correspondence Medicine The Residue of Demons and Folklore Chinese Culinary Traditions and the YSCY The Social Context of YSCY Foodways

Conclusion

Part B: Text and Translation

Translator’s Note

Note on Weights and Measures Cooking with the YSCY

Prefaces

Chinese Text Translation

Chüan 1

Chinese Text Translation

Chüan 2

Chinese Text Translation

Chüan 3

Chinese Text Translation

Part C: Appendices

Bibliography General Index