Daoist Dietetics_ Food for Immortality (2010).pdf
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Daoist
Dietetics
Food for Immortality
by
Livia Kohn
Three Pines Press
P. O. Box 609
Dunedin, FL 34697
www.threepinespress.com
© 2010 by Livia Kohn
All rights reserved. No part of this book may be
reproduced in any form or by any means, electronic or
mechanical, including photocopying, recording, or by any
information storage and retrieval system, without permission
in writing from the publisher.
9
8 7 6 5 4 3 2 1
First Three Pines Edition, 2010
Printed in the United States of America
Ä This edition is printed on acid‑free paper that meets
the American National Standard Institute Z39.48 Standard.
Distributed in the United States by Three Pines Press.
Cover art: Private photo of Daoist porridge.
Library of Congress Cataloging‑in‑Publication Data
Kohn, Livia, 1956‑
Daoist dietetics : food for immortality / by Livia Kohn.
—1st Three Pines ed.
p. cm.
Includes bibliographical references and index.
ISBN 978‑1‑931483‑14‑8 (alk. paper)
1. Cookery, Chinese. 2. Dietetics‑‑China. 3. Taoism. I. Title.
TX724.5.C5.K64 2010
613.20951?dc22
2010000017
Contents
INTRODUCTION
PART I: MEDICINAL DIETS
1. Principles of Chinese Diet
2. Social Regulations
3. Dietary Therapy
PART II: DAOIST FOOD
4. What Daoists Eat
5. Food in Ritual
6. Living on Qi
PART III: TEXTS ON PRACTICES
1. Herbal Formulas
2. Giving up Ordinary Food
3. Guiding
Qi
4. Embryo Respiration
PART IV: RECIPES
Notes
1. Cooked Cereals
2. Appetizers
3. Salads
4. Soups
5. Stews and Noodle Soups
6. Main Dishes
7. Desserts
8. Herbal Drinks
BIBLIOGRAPHY
INDEX
171
172
175
178
180
183
185
189
191
193
209
145
150
159
163
71
96
117
17
33
50
1
Acknowledgments
This book grew over several years in an ongoing dialogue with my
friend and colleague Ute Engelhardt. As sinology students at the Univer‑
sity of Munich in the 1970s, we both focused on the work of Sima
Chengzhen, then moved on in different directions. As I continued to ex‑
plore the various modes of self‑cultivation in the Daoist tradition, Ute
became a specialist in Chinese dietetics, examining and presenting—
usually in cooperation with practitioners of Chinese medicine—the char‑
acteristics, workings, and therapeutic application of all different kinds of
food.
We had variously talked about putting together a book that would bring
our expertise together and when, early in 2009, her new book on Chinese
dietetic recipes appeared and I visited her in Munich, we decided to
move ahead on the project. Then and there, we created a preliminary
book outline and began the writing process. In the event, since I had
more time and could dedicate myself fully to the work, I ended up writ‑
ing it myself. But her published work on dietary therapy, her continued
encouragement, her sharing of references and research materials, and her
corrective readings have been essential in creating Daoist Dietetics. Mod‑
esty prevented her from accepting the position of cooperator, but her
presence is felt throughout the work.
I would also like to thank Andreas Noll for encouraging the project and
suggesting that I teach dietary methods at the TCM Congress in Rothen‑
burg, Germany. Last, but certainly not least, Stephen Eskildsen and
Vivienne Lo have been very supportive and made numerous suggestions
for correction and improvement.
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