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Qimin Yaoshu
The ''Qimin Yaoshu'', translated as the "Essential Techniques for the Welfare of the People", is the most completely preserved of the ancient Chinese agricultural texts, and was written by the Northern Wei Dynasty official Jia Sixie, a native of Shouguang, Shandong province, which is a major agricultural producing region. The book is believed to have been completed in the second year of Wu Ding of Eastern Wei, 544 CE, while another account gives the completion between 533 and 544 CE. The text of the book is divided into ten volumes and 92 chapters, and records 1500-year-old Chinese agronomy, horticulture, afforestation, sericulture, animal husbandry, veterinary medicine, breeding, brewing, cooking, storage, as well as remedies for barren land. The book quoted nearly 200 ancient sources including the '' Yiwu Zhi''. Important agricultural books such as '' Fàn Shèngzhī shū'' (氾勝之書) and ''Sì mín yuè lìng'' (四民月令) from the Hàn and Jìn Dynasties are now ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
6th-century Chinese Books
The 6th century is the period from 501 through 600 in line with the Julian calendar. In the West, the century marks the end of Classical Antiquity and the beginning of the Middle Ages. The collapse of the Western Roman Empire late in the previous century left Europe fractured into many small Germanic kingdoms competing fiercely for land and wealth. From the upheaval the Franks rose to prominence and carved out a sizeable domain covering much of modern France and Germany. Meanwhile, the surviving Eastern Roman Empire began to expand under Emperor Justinian, who recaptured North Africa from the Vandals and attempted fully to recover Italy as well, in the hope of reinstating Roman control over the lands once ruled by the Western Roman Empire. Owing in part to the collapse of the Roman Empire along with its literature and civilization, the sixth century is generally considered to be the least known about in the Dark Ages. In its second golden age, the Sassanid Empire reached the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Classic Texts
The Chinese classics or canonical texts are the works of Chinese literature authored prior to the establishment of the imperial Qin dynasty in 221 BC. Prominent examples include the Four Books and Five Classics in the Neo-Confucian tradition, themselves an abridgment of the Thirteen Classics. The Chinese classics used a form of written Chinese consciously imitated by later authors, now known as Classical Chinese. A common Chinese word for "classic" () literally means ' warp thread', in reference to the techniques by which works of this period were bound into volumes. Texts may include ''shi'' (, ' histories') ''zi'' ( 'master texts'), philosophical treatises usually associated with an individual and later systematized into schools of thought but also including works on agriculture, medicine, mathematics, astronomy, divination, art criticism, and other miscellaneous writings) and ''ji'' ( 'literary works') as well as the cultivation of '' jing'', 'essence' in Chinese m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
On The Origin Of Species
''On the Origin of Species'' (or, more completely, ''On the Origin of Species by Means of Natural Selection, or the Preservation of Favoured Races in the Struggle for Life'')The book's full original title was ''On the Origin of Species by Means of Natural Selection, or the Preservation of Favoured Races in the Struggle for Life''. In the 1872 sixth edition, "On" was omitted, so the full title is ''The origin of species by means of natural selection, or the preservation of favoured races in the struggle for life.'' This edition is usually known as ''The Origin of Species.'' The 6th is Darwin's final edition; there were minor modifications in the text of certain subsequent issues. See Freeman, R. B. In Van Wyhe, John, ed. ''Darwin Online: On the Origin of Species'', 2002. is a work of scientific literature by Charles Darwin that is considered to be the foundation of evolutionary biology. It was published on 24 November 1859. Darwin's book introduced the scientific theory that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evolution
Evolution is the change in the heritable Phenotypic trait, characteristics of biological populations over successive generations. It occurs when evolutionary processes such as natural selection and genetic drift act on genetic variation, resulting in certain characteristics becoming more or less common within a population over successive generations. The process of evolution has given rise to biodiversity at every level of biological organisation. The scientific theory of evolution by natural selection was conceived independently by two British naturalists, Charles Darwin and Alfred Russel Wallace, in the mid-19th century as an explanation for why organisms are adapted to their physical and biological environments. The theory was first set out in detail in Darwin's book ''On the Origin of Species''. Evolution by natural selection is established by observable facts about living organisms: (1) more offspring are often produced than can possibly survive; (2) phenotypic variatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Darwin
Charles Robert Darwin ( ; 12 February 1809 – 19 April 1882) was an English Natural history#Before 1900, naturalist, geologist, and biologist, widely known for his contributions to evolutionary biology. His proposition that all species of life have descended from a Common descent, common ancestor is now generally accepted and considered a fundamental scientific concept. In a joint presentation with Alfred Russel Wallace, he introduced his scientific theory that this Phylogenetics, branching pattern of evolution resulted from a process he called natural selection, in which the struggle for existence has a similar effect to the artificial selection involved in selective breeding.. Darwin has been described as one of the most influential figures in human history and was honoured by Burials and memorials in Westminster Abbey, burial in Westminster Abbey. Darwin's early interest in nature led him to neglect his medical education at the University of Edinburgh Medical Schoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jin Dynasty (265–420)
Jin may refer to: States Jìn 晉 * Jin (Chinese state) (晉國), major state of the Zhou dynasty, existing from the 11th century BC to 376 BC * Jin dynasty (266–420) (晉朝), also known as Liang Jin and Sima Jin * Jin (Later Tang precursor) (晉國; 907–923), Five Dynasties and Ten Kingdoms period * Later Jin (Five Dynasties) (後晉; 936–947), Five Dynasties and Ten Kingdoms period Jīn 金 * Jin dynasty (1115–1234) (金朝), also known as the Jurchen Jin * Later Jin (1616–1636) (後金; 1616–1636), precursor of the Qing dynasty Others * Jin (Korean state) (辰國), precursor of the Jinhan Confederation * Balhae (698–713), originally known as Jin (震) Places * Jin Prefecture (Shanxi) (晉州), a former Chinese prefecture centered on present-day Linfen, Shanxi * Jin Prefecture (Shaanxi) (金州), a former Chinese efecture centered on present-day Ankang, Shaanxi * Jin Prefecture (Hunan) (锦州), a former Chinese prefecture centered on Luyang in present ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Han Dynasty
The Han dynasty was an Dynasties of China, imperial dynasty of China (202 BC9 AD, 25–220 AD) established by Liu Bang and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–206 BC) and a warring interregnum known as the Chu–Han Contention (206–202 BC), and it was succeeded by the Three Kingdoms period (220–280 AD). The dynasty was briefly interrupted by the Xin dynasty (9–23 AD) established by the usurping regent Wang Mang, and is thus separated into two periods—the #Western Han (202 BC – 9 AD), Western Han (202 BC9 AD) and the #Eastern Han (25–220 AD), Eastern Han (25–220 AD). Spanning over four centuries, the Han dynasty is considered a Golden ages of China, golden age in Chinese history, and had a permanent impact on Chinese identity in later periods. The majority ethnic group of modern China refer to themselves as the "Han people" or "Han Chinese". The spoken Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fan Shengzhi Shu
''Fan Shengzhi shu'' ("Fan Shengzhi's book" or "Fan Shengzhi's manual") was a Chinese agricultural text from the Han dynasty, written by Fan Shengzhi in the first century BC. The book was lost in the 11th- or 12th-century Song dynasty, possibly during the Jurchen invasion. Several fragments of the text have survived as quotations in other books including ''Qimin Yaoshu'', ', '' Yiwen Leiju'', and '' Taiping Yulan''. Author Fan Shengzhi was a Han dynasty official, possibly from Shandong, who served in the Guanzhong region first as court gentleman for consultation (議郎), then as agricultural development commissioner (勸農使) and commissioner of charioteers (輕車使者). The highest office he attained was that of censor-in-chief (御史). Table of contents # "Ploughing" (耕田) # "Harvesting" (收種) # "Irrigation" (溲種法) # "Field usage" (區田法) # "Grain" (禾) # "Millet" (黍) # "Wheat" (麥) # "Rice" (稻) # "Barnyard grass" (稗) # "Large beans" (大豆) # "Smal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiwu Zhi
The ''Yiwu Zhi'' or ''Record of Foreign Matters'', also known as the ''Jiaozhou Yiwu Zhi'' (交州异物志), ''Nanyi Yiwu Zhi'' (南裔异物志), ''Jiaozhi Yiwu Zhi'' (交趾异物志) and ''Yangyilang Zhushu'' (杨议郎著书) amongst others, is a treatise written by Eastern Han court advisor Yáng Fú (杨孚) covering the people, geography, fauna, rice cultivation, fruit, trees, grass, bamboo, insects and fish of the South China Sea region. It is the first written Chinese account of the Lingnan area's produce, production methods and aboriginal customs and uses a detailed methodology that would be adopted as standard by later works of this genre including the ''Nanfang Caomu Zhuang'', ''Linhai Shuishang Yiwu Zhi'' (临海水上异物志), ''Nanzhou Yiwu Zhi'' (南州异物志), ''Hainan Yiwu Zhi'' (凉州异物志), ''Bashu Yiwu Zhi'' (巴蜀异物志), ''Funan Yiwu Zhi'' (扶南异物志), ''Lingnan Yiwu Zhi'' (岭南异物志), ''Nanzhong Bajun Yiwu Zhi'' (南中八郡异� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
