Skip to content
Register Sign in Wishlist

Food, Sacrifice, and Sagehood in Early China

$26.00 USD

  • Date Published: May 2011
  • availability: This ISBN is for an eBook version which is distributed on our behalf by a third party.
  • format: Adobe eBook Reader
  • isbn: 9781139065634

$ 26.00 USD
Adobe eBook Reader

You will be taken to ebooks.com for this purchase
Buy eBook Add to wishlist

Other available formats:
Hardback, Paperback


Looking for an inspection copy?

This title is not currently available on inspection

Description
Product filter button
Description
Contents
Resources
Courses
About the Authors
  • 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, 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.

    • Through intricate research into textual sources, affords fascinating insights into food sacrifice and ritual in early China
    • Casts fresh light on the earliest centuries in Chinese history to show how the preparation of food was connected to ideas about governance and morality
    • A major and original contribution to Chinese history, religion and philosophy
    Read more

    Reviews & endorsements

    '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

    'Through a comprehensive examination of ancient Chinese writings on the importance of food in culminating personal value, administrating the state, achieving the sagehood, and offerings for the spirits, Food, Sacrifice, and Sagehood in Early China probes into the heart of China's religious culture and provides an inspiring study that deftly uncovers the complex associations between culinary art and ritual culture in early China.' Hang Lin, Asian Ethnology

    '… on matters of food, ritual, and sacrifice the details offered in this book provide many useful insights.' Bob Trubshaw, Time and Mind: The Journal of Archaeology, Consciousness and Culture

    See more reviews

    Customer reviews

    Not yet reviewed

    Be the first to review

    Review was not posted due to profanity

    ×

    , create a review

    (If you're not , sign out)

    Please enter the right captcha value
    Please enter a star rating.
    Your review must be a minimum of 12 words.

    How do you rate this item?

    ×

    Product details

    • Date Published: May 2011
    • format: Adobe eBook Reader
    • isbn: 9781139065634
    • contains: 9 b/w illus.
    • availability: This ISBN is for an eBook version which is distributed on our behalf by a third party.
  • 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.

  • Author

    Roel Sterckx, University of Cambridge
    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).

Sign In

Please sign in to access your account

Cancel

Not already registered? Create an account now. ×

Sorry, this resource is locked

Please register or sign in to request access. If you are having problems accessing these resources please email lecturers@cambridge.org

Register Sign in
Please note that this file is password protected. You will be asked to input your password on the next screen.

» Proceed

You are now leaving the Cambridge University Press website. Your eBook purchase and download will be completed by our partner www.ebooks.com. Please see the permission section of the www.ebooks.com catalogue page for details of the print & copy limits on our eBooks.

Continue ×

Continue ×

Continue ×

Find content that relates to you

Join us online

This site uses cookies to improve your experience. Read more Close

Are you sure you want to delete your account?

This cannot be undone.

Cancel

Thank you for your feedback which will help us improve our service.

If you requested a response, we will make sure to get back to you shortly.

×
Please fill in the required fields in your feedback submission.
×