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Yuan Mei
Yuan Mei (; 1716–1797) was a Chinese poet of the Qing dynasty. He was often mentioned with Ji Yun as the "Nan Yuan Bei Ji" (). Biography Early life Yuan Mei was born in Qiantang (, in modern Hangzhou), Zhejiang province, to a cultured family who had never before attained high office. He achieved the degree of '' jinshi'' in 1739 at the young age of 23 and was immediately appointed to the Hanlin Academy (). Then, from 1742 to 1748, Yuan Mei served as a magistrate in four different locations in Jiangsu. However, in 1748, shortly after being assigned to administer part of Nanjing, he resigned his post and returned to his hometown to pursue his literary interest. Literary career In the decades before his death, Yuan Mei produced a large body of poetry, essays and paintings. His works reflected his interest in Chan Buddhism and the supernatural, at the expense of Daoism and institutional Buddhism - both of which he rejected. Yuan is most famous for his poetry, which has been des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuan (surname)
Yuan ( 袁, ) is a Chinese surname ranked 37th in China by population in 2019. In Standard Chinese, the surname is transliterated Yuán ( hanyu pinyin) or Yüen2" ( Wade-Giles). Other romanizations include Yeu ( Shanghainese), Ion ( Chang-Du Gan), Yuen (Cantonese), Oan (Hokkien/ Min Nan), Wang ( Teochew), Won ( Korean), and Viên ( Vietnamese). Pronunciation differs widely from region to region. According to tradition, the surname originated from a noble family of the ancient state of Chen, in what is now eastern Henan province. The written form of the character took its current standardised form around the 1st century. During the Han dynasty, it was associated with the powerful Yuan clan of Ru'nan and later during Jin and Southern dynasties, with the Yuan clan of Chen. Historically, the name has been fast growing amongst Han Chinese, and has also been taken up by various non-Chinese ethnic groups. The surname is now held by more than 6.5 million people worldwide, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guilin
Guilin (Standard Zhuang: ''Gveilinz''), postal map romanization, formerly romanization of Chinese, romanized as Kweilin, is a prefecture-level city in the northeast of China's Guangxi, Guangxi Zhuang Autonomous Region. It is situated on the west bank of the Li River (Guangxi), Li River and borders Hunan to the north. Its name means "forest of sweet osmanthus", owing to the large number of fragrant sweet osmanthus trees located in the region. The city has long been renowned for its Guilin Scenic Area, scenery of karst topography. Guilin is one of China's most popular tourist destinations, and the epithet "By water, by mountains, most lovely, Guilin" () is often associated with the city. The State Council of China has designated Guilin a List of National Famous Historical and Cultural Cities in China, National Famous Historical and Cultural City, doing so in the first edition of the list. History Before the Qin dynasty, the Guilin region was settled by the Baiyue people. In 31 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xu Wei
Xu Wei (, 1521–1593), also known as Qingteng Shanren (), was a Chinese painter, playwright, poet, and tea master during the Ming dynasty. Cihai: Page 802.Barnhart: Page 232. Life Xu's courtesy names were Wenqing (文清) and then later Wenchang (文長). His pseudonyms were "The Mountain-man of the Heavenly Pond" (天池山人 Tiānchí Shānrén), "Daoist of the Green Vine House" (青藤道士 Qīngténg Dàoshì) and "The Water and Moon of the Bureau's Farm" (署田水月 Shǔtián Shuǐ Yuè). Born in Shanyin (modern Shaoxing, Zhejiang), Xu was raised by a single mother who died when he was 14. At 21, he married a woman who died five years later. Though he passed the county civil examination at age 20, Xu was never able to pass the provincial civil service examinations, even after attempting it eight times.Barnhart: Page 230. Nevertheless, Xu was employed by Hu Zongxian, Supreme Commander of the Jiangsu-Zhejiang-Fujian coastal defense against the ''wokou'' pirates. Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ni Zan
Ni Zan (; 1301–1374) was a Chinese painter during the Yuan Dynasty, Yuan and early Ming Dynasty, Ming periods. Along with Huang Gongwang, Wu Zhen (painter), Wu Zhen, and Wang Meng (painter), Wang Meng, he is considered to be one of the Four Masters of the Yuan dynasty. Life Ni Zan was born into a wealthy family in Wuxi. His courtesy name was Yuan Zhen (元鎮), and his art names were Yun Lin Zi (雲林子), Huan Xia Sheng (幻霞生), and Jing Man Min (荊蠻民).Cihai: Page 253. He was born after the death of the Kublai Khan, the Mongol ruler who defeated the Southern Song, Song and established dominance over all the areas that had traditionally been considered China. The Yuan rulers did not trust many of the Confucian scholars and instead preferred to appoint Mongolians and Muslims to administrative positions. Ni Zan was born into an elite family who could afford the cost of a rigorous Confucian education for him in spite of the unavailability of high-paying governmental jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Su Shi
Su Shi ( zh, t=, s=苏轼, p=Sū Shì; 8 January 1037 – 24 August 1101), courtesy name Zizhan (), art name Dongpo (), was a Chinese poet, essayist, calligrapher, painter, scholar-official, literatus, artist, pharmacologist, and gastronome who lived during the Song dynasty. A major personality of the Song era, Su was an important figure in History of the Song Dynasty#Partisans and factions, reformers and conservatives, Song Dynasty politics, he had a lengthy career in bureaucracy, taking various provincial posts and briefly serving as a senior official at the imperial court. Despite his high hopes to serve the country, Su's political career was filled with frustrations due to his out-spoken criticism, and he often fell victim to political rivalries between the radical and the conservative forces. He endured a series of political exiles during which his creative career flourished. Su is widely regarded as one of the most accomplished figures in classical Chinese literature, lea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastronome
Gastronomy is the study of the relationship between 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; only fragment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Endymion Wilkinson
Endymion Porter Wilkinson (born 15 May 1941) is a British sinology, sinologist and diplomat who served as the European Union Ambassador to China and Mongolia from 1994 to 2001. He is particularly noted for ''Chinese History: A New Manual'', the first version of which appeared in 1973, an authoritative guide to Sinology and Chinese history for which he was awarded the Prix Stanislas Julien for 2014. The 2022 revised and enlarged Sixth Edition (Fiftieth Anniversary Edition) consists of two volumes, 1.7-million-words, covering topics, primary sources, and scholarship from earliest times to 1976. Early life and education Wilkinson was born in the parish of Westmeston near Lewes, England, and educated at Gordonstoun School and King's College, Cambridge where he studied History and Oriental Studies (BA 1964; MA 1966). Shortly before graduation he was recruited by the Chinese government to teach English in Beijing at the Beijing Language and Culture University, Peking Institute of Lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brillat-Savarin
Jean Anthelme Brillat-Savarin (; 2 April 1755 – 2 February 1826) was a French lawyer and politician, who, as the author of ''Physiologie du goût'' (''The Physiology of Taste''), became celebrated for his culinary reminiscences and reflections on the craft and science of cookery and the art of eating. Rising to modest eminence in the last years of France's Ancien Régime, Brillat-Savarin had to escape into exile when the Reign of Terror began in 1793. He spent nearly three years in the United States, teaching French and playing the violin to support himself, before returning to France when it became safe to do so, resuming his career as a lawyer, and rising to the top of the French judiciary. ''The Physiology of Taste'' was the product of many years' writing in the author's spare time. Published weeks before his death in 1826, the work established him alongside Grimod de La Reynière as one of the founders of the genre of the gastronomic essay. Life and career Early years ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fuchsia Dunlop
Fuchsia Charlotte DunlopCambridge University List of Members, Cambridge University Press, 1998, p. 225 is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical ''Shark's Fin and Sichuan Pepper'' (2008). According to Julia Moskin in ''The New York Times'', Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone". Early life and education Dunlop was brought up in Oxford, daughter of (Michael) Bede Dunlop and Carolyn Patricia, née Baxter. Her father, a Corpus Christi College, Oxford-educated computer analyst, is son of Colin Dunlop (bishop), David Colin Dunlop, Dean of Lincoln from 1949 to 1964 and subsequently an Assistant Bishop of Lincoln. Her mother was a sales executive. She attended Oxford High School, England, Oxford High School, a Private schools in the United Kingdom, private day school for girls. She studied English literature at Magdal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biji (Chinese Literature)
''Biji'' () is a special literary genre in classical Chinese literature. Literally "Notebook (style), notebook" or "written notes". There is no strict writing mode for ''biji,'' it is a literary form mainly based on recording personal insights, experiences, miscellaneous sensations, and trifles, and it is known for its characteristics of scattered notes and trivial records. A book of ''biji'' can contain stories, anecdotes, quotations, random musings, philological speculations, literary criticism and indeed everything that the author deems worth recording. Genre and evolution The genre a long history back to the early tradition of 'notes on the strange' (Zhiguai xiaoshuo, zhiguai) in the Wei-Jin dynasty (266–420), Jin period (3rd to 4th centuries A.D.), and matured during the Tang dynasty. From the Jin dynasty (266–420), Wei-Jin to Tang Dynasties, the Chinese produced many great biji which organized ancient knowledge of myriad things in patterns that are far different from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Literal Translation
Literal translation, direct translation, or word-for-word translation is the translation of a text done by translating each word separately without analysing how the words are used together in a phrase or sentence. In translation theory, another term for literal translation is ''metaphrase'' (as opposed to ''paraphrase'' for an analogous translation). It is to be distinguished from an Language interpretation, interpretation (done, for example, by an interpreter). Literal translation leads to mistranslation of idioms, which can be a serious problem for machine translation. Translation studies Usage The term "literal translation" often appeared in the titles of 19th-century English translations of the classical Bible and other texts. Cribs Word-for-word translations ("cribs", "ponies", or "trots") are sometimes prepared for writers who are translating a work written in a language they do not know. For example, Robert Pinsky is reported to have used a literal translation in prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
