Of Tripod and Palate Food, Politics, and Religion in Traditional Chi
Attitudes toward food and commensality constituted a central fiber in the social, religious, and political fabric of ancient Chinese society. The offering of sacrifices, the banqueting of guests, and the ritual preparation, prohibition or consumption of f
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Of Tripod and Palate Food, Politics, and Religion in Traditional China
Edited by
Roel Sterckx
OF TRIPOD AND PALATE
© Roel Sterckx, 2005. Softcover reprint of the hardcover 1st edition 2005 978-1-4039-6337-6
All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. First published in 2005 by PALGRAVE MACMILLAN™ 175 Fifth Avenue, New York, N.Y. 10010 and Houndmills, Basingstoke, Hampshire, England RG21 6XS Companies and representatives throughout the world. PALGRAVE MACMILLAN is the global academic imprint of the Palgrave Macmillan division of St. Martin’s Press, LLC and of Palgrave Macmillan Ltd. Macmillan® is a registered trademark in the United States, United Kingdom and other countries. Palgrave is a registered trademark in the European Union and other countries. ISBN 978-1-349-52746-5 DOI 10.1057/9781403979278
ISBN 978-1-4039-7927-8 (eBook)
Library of Congress Cataloging-in-Publication Data Conference on Food and Religion in Traditional China (2004 : Cambridge, England). Of tripod and palate : food, politics, and religion in traditional China / edited by Roel Sterckx. p. cm. Includes bibliographical references and index. 1. Food habits—China—History—Congresses. 2. Food—Political aspects—China—Congresses. 3. Food—Religious aspects—China—Congresses. I. Title: Food, politics and religion in traditional China. II. Sterckx, Roel, 1969– III. Title. GT2853.C6C66 2004 394.1⬘2⬘0951—dc22 A catalogue record for this book is available from the British Library. Design by Newgen Imaging Systems (P) Ltd., Chennai, India. First edition: October 2005 10 9 8 7 6 5 4 3 2 1
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C O N T E N T S
Acknowledgments Introduction Roel Sterckx One
Moonshine and Millet: Feasting and Purification Rituals in Ancient China Constance A. Cook
vii 1
9
Two
Food and Philosophy in Early China Roel Sterckx
Three
When Princes Awake in Kitchens: Zhuangzi’s Rewriting of a Culinary Myth Romain Graziani
62
The Offering of Food and the Creation of Order: The Practice of Sacrifice in Early China Michael Puett
75
Four
34
Five
Eating Better than Gods and Ancestors Robert F. Campany
Six
A Taste of Happiness: Contextualizing Elixirs in Baopuzi Poo Mu-chou
123
Feasting Without the Victuals:The Evolution of the Daoist Communal Kitchen Terry F. Kleeman
140
Pleasure, Prohibition, and Pain: Food and Medicine in Traditional China Vivienne Lo
163
Seven
Eight
96
vi
Contents
Nine
Buddhist Vegetarianism in China John Kieschnick
186
Ten
Buddhism,Alcohol, and Tea in Medieval China James A. Benn
213
Eleven The Beef Taboo and the Sacrificial Structure of Late Imperial Chinese Society Vincent Goossaert
237
About the Contributors
249
Index
251
AC KN OWL EDG M E N TS
Contributions to this book were presented, in various stages of gestation, at the conference “Food and Religion in Traditional China,” hosted by the East Asia Institute and the
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