• Food, Sacrifice, and Sagehood in Early China See large image

    Food, Sacrifice, and Sagehood in Early China (Hardback) By (author) Roel Sterckx

    $79.56 - Save $23.23 22% off - RRP $102.79 Free delivery worldwide Available
    Dispatched in 1 business day
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionIn ancient China, the preparation of food and the offering up of food as a religious sacrifice were intimately connected with models of sagehood and ideas of self-cultivation and morality. Drawing on received and newly excavated written sources, Roel Sterckx's book explores how this vibrant culture influenced the ways in which the early Chinese explained the workings of the human senses, and the role of sensory experience in communicating with the spirit world. The book, which begins with a survey of dietary culture from the Zhou to the Han, offers intriguing insights into the ritual preparation of food - some butchers and cooks were highly regarded and would rise to positions of influence as a result of their culinary skills - and the sacrificial ceremony itself. As a major contribution to the study of early China and to the development of philosophical thought, the book will be essential reading for students of the period, and for anyone interested in ritual and religion in the ancient world.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Food, Sacrifice, and Sagehood in Early China

    Title
    Food, Sacrifice, and Sagehood in Early China
    Authors and contributors
    By (author) Roel Sterckx
    Physical properties
    Format: Hardback
    Number of pages: 248
    Width: 152 mm
    Height: 228 mm
    Thickness: 16 mm
    Weight: 500 g
    Language
    English
    ISBN
    ISBN 13: 9781107001718
    ISBN 10: 1107001714
    Classifications

    B&T Book Type: NF
    BIC E4L: SOC
    BIC geographical qualifier V2: 1FPC
    Nielsen BookScan Product Class 3: S3.2
    BIC subject category V2: JHMC
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: HRA
    B&T Modifier: Subject Development: 43
    Libri: I-HP
    Warengruppen-Systematik des deutschen Buchhandels: 15590
    BISAC V2.8: HIS003000
    Ingram Subject Code: HP
    B&T General Subject: 431
    Ingram Theme: CULT/ASIAN
    B&T Modifier: Geographic Designator: 68
    B&T Modifier: Academic Level: 02
    B&T Modifier: Subject Development: 35
    BISAC V2.8: REL024000
    B&T Modifier: Geographic Designator: 46
    LC subject heading:
    B&T Merchandise Category: UP
    DC22: 306.0951
    BIC subject category V2: 1FPC
    LC subject heading: ,
    DC22: 299.5/1138
    LC classification: BL1859.F66 S74 2011
    LC subject heading: , ,
    DC22: 299.51138
    LC subject heading: , , , , , ,
    BISAC region code: 2.5.1.0.0.0.0
    Ingram Theme: INDS/ASIAN
    Thema V1.0: JHMC, QRRL
    Edition statement
    New ed.
    Illustrations note
    9 b/w illus.
    Publisher
    CAMBRIDGE UNIVERSITY PRESS
    Imprint name
    CAMBRIDGE UNIVERSITY PRESS
    Publication date
    28 March 2011
    Publication City/Country
    Cambridge
    Author Information
    Roel Sterckx is Joseph Needham Professor of Chinese History, Science, and Civilization at the University of Cambridge and Fellow of Clare College, Cambridge. His publications include The Animal and the Daemon in Early China (2002).
    Review quote
    'This excellent and comprehensive analysis of food ... is a feast for the scholar's palate.' Journal of the American Academy of Religion 'Sterckx has given us a most inspiring study of ancient Chinese culture.' Harvard Journal of Asiatic Studies
    Table of contents
    1. Customs and cuisine; 2. Cooking the world; 3. Sacrifice and sense; 4. The economics of sacrifice; 5. Sages, spirits, and senses.