Recipes From The Garden Of Contentment
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Recipes From The Garden Of Contentment
''Recipes from the Garden of Contentment'' () is a work on cooking and gastronomy written by the Qing-dynasty painter and poet Yuan Mei. It is known in English under various titles, including ''Food Lists of the Garden of Contentment'', ''Menus from the Garden of Contentment'', ''Recipes from Sui Garden'' and ''The Way of Eating''. It was originally published in 1792 (the 57th year of Qianlong Emperor), and contains instructions and critiques on Chinese cuisine as well as a large number of recipes of dishes from the period. It was updated by Xia Chuanzheng in the late 19th century, and not translated into English in complete form until 2018. Content The work reflects Yuan's "orthodox" literati stance on Chinese cuisine, which derided the opulent displays and dishes in banquets of his time. Yuan also resented what he regarded as the corruption of Chinese food by Manchu cooks. The work contains a preface, two chapters on gastronomy, and 12 chapters on recipes using various ingredient ...
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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 ...
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Salted Duck Egg
A salted duck egg is an East Asian preserved food product made by soaking duck eggs in brine or packing each egg in damp, salted charcoal. In Asian supermarkets across the Western world, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. The eggs may also be sold with the salted paste removed, wrapped in plastic, and vacuum-packed. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white, and a firm-textured, round yolk that is bright orange-red. Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to ''congee'' or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange-red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon. Salted eggs can also be made from chicken eggs, though the taste and texture will be somewhat different, and the egg yolk will be less rich. Salted eggs ...
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1792 Non-fiction Books
Year 179 ( CLXXIX) was a common year starting on Thursday of the Julian calendar. At the time, it was known as the Year of the Consulship of Aurelius and Veru (or, less frequently, year 932 ''Ab urbe condita''). The denomination 179 for this year has been used since the early medieval period, when the Anno Domini calendar era became the prevalent method in Europe for naming years. Events By place Roman empire * The Roman fort Castra Regina ("fortress by the Regen river") is built at Regensburg, on the right bank of the Danube in Germany. * Roman legionaries of Legio II ''Adiutrix'' engrave on the rock of the Trenčín Castle (Slovakia) the name of the town ''Laugaritio'', marking the northernmost point of Roman presence in that part of Europe. * Marcus Aurelius drives the Marcomanni over the Danube and reinforces the border. To repopulate and rebuild a devastated Pannonia, Rome allows the first German colonists to enter territory controlled by the Roman Empire. Asia * ...
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Internet Archive
The Internet Archive is an American 501(c)(3) organization, non-profit organization founded in 1996 by Brewster Kahle that runs a digital library website, archive.org. It provides free access to collections of digitized media including websites, Application software, software applications, music, audiovisual, and print materials. The Archive also advocates a Information wants to be free, free and open Internet. Its mission is committing to provide "universal access to all knowledge". The Internet Archive allows the public to upload and download digital material to its data cluster, but the bulk of its data is collected automatically by its web crawlers, which work to preserve as much of the public web as possible. Its web archiving, web archive, the Wayback Machine, contains hundreds of billions of web captures. The Archive also oversees numerous Internet Archive#Book collections, book digitization projects, collectively one of the world's largest book digitization efforts. ...
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Yuan Ze University
Yuan Ze University (YZU; ) is a private university located in Taoyuan City, Taiwan. Established in 1989, YZU campus is in Zhongli District, Taoyuan; Taipei; and Bade District, Taoyuan. Yuan Ze has five colleges, Engineering (accredited by IEET), Informatics, Management (accredited by AACSB and AAPBS), Humanities and Social Sciences, and Electrical and Communication Engineering (accredited by IEET). With over 8,000 students with a 2:1 ratio between undergraduate and graduate students on campus, YZU offers several international programs such as the English Program of Bachelor of Business Administration, Master’s Program in Industrial Engineering and Management. Additionally, the Master’s Programs in Communication Engineering are all taught in English. Presidents * Wang Kuo-Ming (王國明): August 1989 – July 1999 * Chan Shih-Hung (詹世弘): August 1999 – July 2005 * Perng Tsong-Pyng (彭宗平): August 2005 – July 2012 * Chang Jin-Fu (張進福): August 2012 – Jul ...
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Berkshire Publishing Group
Berkshire Publishing Group LLC was founded in 2000 by editor and author Karen Christensen and anthropologist David Levinson as an academic reference book producer, developing encyclopedias for Scribner's, Routledge, Sage, Macmillan, H. W. Wilson, and ABC-CLIO. The company became an independent imprint in 2005, with the launch of Berkshire Encyclopedia of World History, edited by William H. McNeill, Jerry H. Bentley, David Christian, et al. In 2009, it began publishing individual course titles as well as major encyclopedias. The company is owned by Karen Christensen and operates internationally from Great Barrington, Massachusetts. Berkshire offers print and online publications on world history, international relations, sports, community, religion and society, popular culture and environmental issues. The publications focus on global perspectives: while many reference publishers and free online sources focus on the "who, what, when, and where" structure for presenting a topi ...
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Traditional Chinese Medicine
Traditional Chinese medicine (TCM) is an alternative medicine, alternative medical practice drawn from traditional medicine in China. A large share of its claims are pseudoscientific, with the majority of treatments having no robust evidence of effectiveness or logical mechanism of action. Some TCM ingredients Traditional Chinese medicine#Safety, are known to be toxic and cause disease, including cancer. Medicine in traditional China encompassed a range of sometimes competing health and healing practices, folk beliefs, Scholar-official, literati theory and Confucianism, Confucian philosophy, Chinese herbology, herbal remedies, Chinese food therapy, food, diet, exercise, medical specializations, and schools of thought. TCM as it exists today has been described as a largely 20th century invention. In the early twentieth century, Chinese cultural and political modernizers worked to eliminate traditional practices as backward and unscientific. Traditional practitioners then selec ...
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Shiitake
The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by Miles Joseph Berkeley in 1877. It was placed in the genus '' Lentinula'' by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history: *''Agaricus edodes'' Berk. (1878) *'' Armillaria edodes'' (Berk.) Sacc. (1887) *''Mastoleucomychelloes edodes'' (Berk.) Kuntze (1891) *''Cortinellus edodes'' (Berk.) S.Ito & S.Imai (1938) *'' Lentinus edodes'' (Berk.) Singer (1941) *'' Collybia shiitake'' J.Schröt. (1886) *'' Lepiota shiitake'' (J.Schröt.) Nobuj. Tanaka (1889) *''Cortinellus shiitake'' (J.Schröt.) Henn. (1899) *'' Tricholoma shiitake'' (J.Schröt.) Lloyd (1918) *''Lentinus shiitake'' (J.Schröt.) Singer (1936) *''Lentinus tonkinensis'' Pat. (1890) *''Lentinus mellianus'' Lohwag (1918) The ...
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Larimichthys Crocea
''Larimichthys crocea'', commonly called the large yellow croaker, yellow croaker or croceine croaker, is a species of marine ray-finned fish belonging to the family Sciaenidae, the drums and croakers. This species is found in the Western Pacific Ocean. Taxonomy ''Larimichthys crocea'' was first formally described as ''Sciaena crocea'' in 1846 by the Scottish naval surgeon, Arctic explorer and naturalist Sir John Richardson with its type locality given as " Canton, China". The genus '' Larimichthys'', to which this species belongs, has been placed in the subfamily Otolithinae by some workers, but the 5th edition of ''Fishes of the World'' does not recognise subfamilies within the Sciaenidae which it places in the order Acanthuriformes. In 2011 specimens which were thought to be ''L. crocea'' were taken off Terengganu in eastern Peninsular Malaysia but these have now been classified as a separate valid species '' Larimichthys terengganui''. Etymology ''Larimichthys croce ...
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Gastronomy
Gastronomy is the study of the relationship between Human food, food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics. Etymology Archestratus wrote a guide to the foods of the Mediterranean in the form of a poem called "Gastronomy", according to Chrysippus of Tyana; on ...
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Mitten Crab
The Chinese mitten crab (''Eriocheir sinensis''; ; Jyutping: daai6 zaap6 haai5; Shanghainese: ''du6-zaq8-ha5'',  "big sluice crab"), also known as the Shanghai hairy crab (, p ''Shànghǎi máoxiè''), is a medium-sized burrowing crab that is named for its furry claws, which resemble mittens. It is native to rivers, estuaries and other coastal habitats of East Asia from Korea in the north to Fujian, China in the south. It has also been introduced to Europe and North America, where it is considered an invasive species. The species features on the list of invasive alien species of Union concern. This means that the import of the species and trade in the species is forbidden in the whole of the European Union. Description and ecology This species' distinguishing features are the dense patches of dark setae on its claws. The crab's body is the size of a human palm. The legs are about twice as long as the carapace. Chinese mitten crabs spend most of their life in fres ...
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Congee
Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and Chinese pickles, pickled vegetables. Vivid experiences of eating or delivering thin congee as wartime or famine food often feature in diaries and chronicles. In some cultures, congee is eaten primarily as a breakfast food or late supper; some may also eat it as a substitute for rice at other meals. It is often considered suitable for the sick as a mild, easily digestible food. Etymology The popular English name ''congee'' derives from the Tamil language, Tamil wor ...
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