000			02241cam a22003014a 4500
005			20241005162437.0
020			_a9781107001718 (hardback)
020			_a1107001714 (hardback)
042			_apcc
043			_aa-cc---
084			_aHIS003000 _2bisacsh
100	1		_aSterckx, Roel
245	1	0	_aFood, sacrifice, and sagehood in early China _cRoel Sterckx
260			_aNew York _bCambridge University Press _c2011
300			_aix, 235 p
504			_aIncludes bibliographical references and index.
505	0		_aCustoms and cuisine -- Cooking the world -- Sacrifice and sense -- The economics of sacrifice -- Sages, spirits, and senses.
520			_a"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.
650		0	_aSociety -- General -- Food -- Ancient China
650		0	_aPhilosophy -- Confucianism -- Sages -- Ancient China
650		0	_aSociety -- General -- Food habits -- Ancient China
650		0	_aReligion -- Rites and ceremonies -- Sacrifice -- Ancient China
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc
999			_c72065 _d72065