TY  - BOOK
AU  - Sterckx,Roel
TI  - Food, sacrifice, and sagehood in early China
SN  - 9781107001718 (hbk.)
PY  - 2011///
CY  - Cambridge
PB  - Cambridge University Press
KW  - Confucianism
KW  - Rituals
KW  - History
KW  - To 1500
KW  - Food
KW  - China
KW  - Religious aspects
KW  - Food habits
KW  - Rites and ceremonies
KW  - Sacrifice
KW  - Senses and sensation
KW  - Philosophers
KW  - Kings and rulers
KW  - Religious life and customs
KW  - Han dynasty, 202 B.C.-220 A.D
N1  - Includes bibliographical references and index
N2  - 'In 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 and offers some 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'--Provided by publisher
ER  -