MARC details
| 000 -LEADER |
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| fixed length control field |
02241cam a22003014a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20241005162437.0 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781107001718 (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1107001714 (hardback) |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 043 ## - GEOGRAPHIC AREA CODE |
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| Geographic area code |
a-cc--- |
| 084 ## - OTHER CLASSIFICATION NUMBER |
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| Classification number |
HIS003000 |
| Number source |
bisacsh |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Sterckx, Roel |
| 245 10 - TITLE STATEMENT |
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| Title |
Food, sacrifice, and sagehood in early China |
| Statement of responsibility, etc. |
Roel Sterckx |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
New York |
| Name of publisher, distributor, etc. |
Cambridge University Press |
| Date of publication, distribution, etc. |
2011 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
ix, 235 p |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Customs and cuisine -- Cooking the world -- Sacrifice and sense -- The economics of sacrifice -- Sages, spirits, and senses. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Society -- General -- Food -- Ancient China |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Philosophy -- Confucianism -- Sages -- Ancient China |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Society -- General -- Food habits -- Ancient China |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Religion -- Rites and ceremonies -- Sacrifice -- Ancient China |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
"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. |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
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| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |