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Author: John Dudgeon Publisher: Forgotten Books ISBN: 9781330418505 Category : Health & Fitness Languages : en Pages : 358
Book Description
Excerpt from The Beverages of the Chinese Kung-Fu It is recorded of one of the Heroes of the Three Kingdoms (about 221-26 A.D.) that he made his guests drink not less than seven pints of wine, but that a certain officer who could not drink more than three pints of wine, as a favour was allowed to have tea secretly given him in the place of wine. Mencius (368-321 B.C.) says - "In summer cold water was used in drinking; in winter, boiling water" - from which it may be inferred that tea was not then used. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Dudgeon Publisher: Forgotten Books ISBN: 9781330418505 Category : Health & Fitness Languages : en Pages : 358
Book Description
Excerpt from The Beverages of the Chinese Kung-Fu It is recorded of one of the Heroes of the Three Kingdoms (about 221-26 A.D.) that he made his guests drink not less than seven pints of wine, but that a certain officer who could not drink more than three pints of wine, as a favour was allowed to have tea secretly given him in the place of wine. Mencius (368-321 B.C.) says - "In summer cold water was used in drinking; in winter, boiling water" - from which it may be inferred that tea was not then used. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Dudgeon Publisher: Forgotten Books ISBN: 9781528164467 Category : Health & Fitness Languages : en Pages : 358
Book Description
Excerpt from The Beverages of the Chinese; Kung-Fu, or Tauist Medical Gymnastics: The Population of China; A Modern Chinese Anatomist and a Chapter in Chinese Surgery The Chinese mode of infusion is perhaps not so well suited for our teas, as in their preparation they are already Spoiled to delicate palates accustomed to the less highly cured, sun-dried teas of China and Japan. Tea which requires milk and sugar has been spoilt by repeated firing and fermentation. The infusion made from such tea is coarse and bitter, and so we find it necessary to disguise its bitterness with srrgar and neutralize its astringency by milk, a thin alburninorrs fluid, which forms in the stomach an insoluble albuminate of tannin. We thus rnollify and sweeten the black drarrglrt we are so fond of imbibing. In this way, we first make our tea unpalatable and semi-poisonous, and then minimize its nauseous and bad qrralities by additions which destroy the delicate flavour. Tea should not be infused and left to draw, so as to take the strength out of it, as it is termed, but the leaves should be subjected to a rapid percolation with hot water. This object is attained by using a cup with a perforated bottom, held over or fitting into the teapot while the hot water is poured upon the leaves. The leaves do not come into contact with the infusion after it has passed the strainer. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Dudgeon Publisher: Legare Street Press ISBN: 9781016221702 Category : Languages : en Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: John Dudgeon Publisher: Nabu Press ISBN: 9781295799381 Category : Languages : en Pages : 370
Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: John Dudgeon Publisher: ISBN: 9781537190952 Category : Languages : en Pages : 350
Book Description
"Why do some men live, others die? Why are some diseases light, others severe ? To answer these questions we must refer to the existence in sufficient or insufficient quantity of the original vital principle. The origin and foundation of the five viscera' depend upon and spring from the vital principle. It is here where the Yin and Yang reside, and from which these male and female principles emanate, and whence proceeds the breath in expiration and to which it goes in inspiration. There is no fire nor oven, and yet the body in its furthest parts is kept quite warm ; there is no water or reservoir, and yet the five viscera are kept moist." This is a professional reproduction of a book published in 1895. Kung-Fu or Taoist Medical gymnastics, the beverages of the Chinese, Chinese anatomy and surgery.
Author: John Dudgeon Publisher: ISBN: 9781295979813 Category : Languages : en Pages : 370
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Baoguo Sun Publisher: World Scientific ISBN: 9811233586 Category : Technology & Engineering Languages : en Pages : 275
Book Description
Baijiu and Huangjiu are the mainstream alcoholic drinks in China because of their long history and abundant cultural components. With a history of over 7000 years, Huangjiu is one of the three ancient alcoholic beverages in the world along with grape wine and beer. Baijiu, one of the earliest distilled spirits, takes its place in the top six distilled spirits in the world by enjoying a history of over 2000 years.This popular science book introduces the concept, history, culture, brewing techniques, flavor types and characteristics of Baijiu and Huangjiu with vivid illustrations. In addition, stories of famous people and alcohol brands, as well as the health factors of Baijiu and Huangjiu are described in detail in this book. Written by an expert team led by Professor Baoguo Sun, an Academician of the Chinese Academy of Engineering, the content also covers the research findings of Baijiu and Huangjiu. Both informative and interesting, this book will provide readers with a comprehensive and objective overview of Chinese alcohols.
Author: Qian Guo Publisher: Bloomsbury Publishing USA ISBN: 1440877831 Category : Cooking Languages : en Pages : 273
Book Description
Exploring the rich and varied culinary traditions of China, this book enables a better understanding of Chinese history and culture through food. Part of Bloomsbury's Global Kitchen series, this book takes readers on a food tour of China, covering everything from daily staples to holiday specialties. In addition to discovering China's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and environmental sustainability. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. For those hungry for a more hands-on approach, each chapter includes a collection of accessible recipes that allow readers to bring the subject to life in their own kitchens. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in China's culinary history, and a glossary of key food- and dining-related terms. Sun Yat-sen, the founding father of modern China, asserted that China's food culture was the most advanced and sophisticated in the world, despite the country lagging the West in science, industry, and civic engagement. Today, many people outside China immediately envision iconic dishes like fried rice, egg rolls, or sweet and sour pork when they think of Chinese food. But China has a much richer and more diverse set of culinary traditions. China's food culture is one of the oldest in the world, evolving over thousands of years. It has been shaped by a myriad of forces, from historical struggles with food insecurity to the modern push toward speed and convenience. Across this large nation, unique cuisines emerged that reflect the varied geography, climate, and customs of different regions.
Author: John Dudgeon
Author: John Dudgeon
Author: John Dudgeon
Author: John Dudgeon
Author: John Dudgeon
Author: John Dudgeon
Author: John Dudgeon
Author: Baoguo Sun
Author: Tōyō Bunko (Japan)
Author: JOHN. DUDGEON
Author: Qian Guo