Of Tripod and Palate Food, Politics, and

The offering of sacrifices, the banqueting of guests, and the ritual preparation, prohibition or consumption of food and drink were central elements in each of ancient China's three main religious traditions: the Classicist (Confucian) tradition, religious Daoism, and Buddhism. In Of Tripod and Palate, leading scholars examine the relationship between secular and religious food culture in ancient China from various perspectives.

Roel Sterckx is University Lecturer in Chinese Studies at the East Asia Institute in the University of Cambridge.

Acknowledgments

vii

Introduction

1

(8)

Roel Sterckx

Moonshine and Millet: Feasting and Purification Rituals in Ancient China

9

(25)

Constance A. Cook

Food and Philosophy in Early China

34

(28)

Roel Sterckx

When Princes Awake in Kitchens: Zhuangzi's Rewriting of a Culinary Myth

62

(13)

Romain Graziani

The Offering of Food and the Creation of Order: The Practice of Sacrifice in Early China

75

(21)

Michael Puett

Eating Better than Gods and Ancestors

96

(27)

Robert F. Company

A Taste of Happiness: Contextualizing Elixirs in Baopuzi

123

(17)

Poo Mu-chou

Feasting Without the Victuals: The Evolution of the Daoist Communal Kitchen

140

(23)

Terry F. Kleeman

Pleasure, Prohibition, and Pain: Food and Medicine in Traditional China

163

(23)

Vivienne Lo

Buddhist Vegetarianism in China

186

(27)

John Kieschnick

Buddhism, Alcohol, and Tea in Medieval China

213

(24)

James A. Benn

The Beef Taboo and the Sacrificial Structure of Late Imperial Chinese Society

237

(12)

Vincent Goossaert

About the Contributors

249

(2)

Index

251

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Of Tripod and Palate Food, Politics, and Religion in Traditional China

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