Of Tripod and Palate

1. Introduction
Roel Sterckx

2. Moonshine and Millet: Feasting and Purification Rituals in Ancient China
Constance A. Cook

3. Food and Philosophy in Early China
Roel Sterckx

4. When Princes Awake in Kitchens: Zhuangzi’s Rewriting of a Culinary Myth
Romain Graziani

5. The Offering of Food and the Creation of Order: The Practice of Sacrifice in Early China
Michael Puett

6. Eating Better than Gods and Ancestors
Robert F. Campany

7. A Taste of Happiness: Contextualizing Elixirs in Baopuzi
Poo Mu-chou

8. Feasting Without the Victuals: The Evolution of the Daoist Communal Kitchen
Terry F. Kleeman

9. Pleasure, Prohibition, and Pain: Food and Medicine in Traditional China
Vivienne Lo

10. Buddhist Vegetarianism in China
John Kieschnick

11. Buddhism, Alcohol, and Tea in Medieval China
James A. Benn

12. The Beef Taboo and the Sacrificial Structure of Late Imperial Chinese Society
Vincent Goossaert

Nyckelord: Cultural and Media Studies, Asian Culture, Religious Studies, general, Asian History, Cultural History, Social Anthropology, Cultural Anthropology