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The Web That Has No Weaver
THE WEB THAT HAS NO WEAVER Understanding Chinese Medicine “The Web That Has No Weaver opens the great door of understanding to the profoundness of Chinese medicine.” —People’s Daily, Beijing, China “The Web That Has No Weaver with its manifold merits … is a successful introduction to Chinese medicine. We recommend it to our colleagues in China.” —Chinese Journal of Integrated Traditional and Chinese Medicine, Beijing, China “Ted Kaptchuk’s book [has] something for practically everyone . Kaptchuk, himself an extraordinary combination of elements, is a thinker whose writing is more accessible than that of Joseph Needham or Manfred Porkert with no less scholarship. There is more here to think about, chew over, ponder or reflect upon than you are liable to find elsewhere. This may sound like a rave review: it is.” —Journal of Traditional Acupuncture “The Web That Has No Weaver is an encyclopedia of how to tell from the Eastern perspective ‘what is wrong.’” —Larry Dossey, author of Space, Time, and Medicine “Valuable as a compendium of traditional Chinese medical doctrine.” —Joseph Needham, author of Science and Civilization in China “The only approximation for authenticity is The Barefoot Doctor’s Manual, and this will take readers much further.” —The Kirkus Reviews “Kaptchuk has become a lyricist for the art of healing. And the more he tells us about traditional Chinese medicine, the more clearly we see the link between philosophy, art, and the physician’s craft.” —Houston Chronicle “Ted Kaptchuk’s book was inspirational in the development of my acupuncture practice and gave me a deep understanding of traditional Chinese medicine. -
Christian Women and the Making of a Modern Chinese Family: an Exploration of Nü Duo 女鐸, 1912–1951
Christian Women and the Making of a Modern Chinese Family: an Exploration of Nü duo 女鐸, 1912–1951 Zhou Yun A thesis submitted for the degree of Doctor of Philosophy of The Australian National University February 2019 © Copyright by Zhou Yun 2019 All Rights Reserved Except where otherwise acknowledged, this thesis is my own original work. Acknowledgements I would like to express my deep gratitude to my supervisor Dr. Benjamin Penny for his valuable suggestions and constant patience throughout my five years at The Australian National University (ANU). His invitation to study for a Doctorate at Australian Centre on China in the World (CIW) not only made this project possible but also kindled my academic pursuit of the history of Christianity. Coming from a research background of contemporary Christian movements among diaspora Chinese, I realise that an appreciation of the present cannot be fully achieved without a thorough study of the past. I was very grateful to be given the opportunity to research the Republican era and in particular the development of Christianity among Chinese women. I wish to thank my two co-advisers—Dr. Wei Shuge and Dr. Zhu Yujie—for their time and guidance. Shuge’s advice has been especially helpful in the development of my thesis. Her honest critiques and insightful suggestions demonstrated how to conduct conscientious scholarship. I would also like to extend my thanks to friends and colleagues who helped me with my research in various ways. Special thanks to Dr. Caroline Stevenson for her great proof reading skills and Dr. Paul Farrelly for his time in checking the revised parts of my thesis. -
Rome and China Oxford Studies in Early Empires
ROME AND CHINA OXFORD STUDIES IN EARLY EMPIRES Series Editors Nicola Di Cosmo, Mark Edward Lewis, and Walter Scheidel The Dynamics of Ancient Empires: State Power from Assyria to Byzantium Edited by Ian Morris and Walter Scheidel Rome and China: Comparative Perspectives on Ancient World Empires Edited by Walter Scheidel Rome and China Comparative Perspectives on Ancient World Empires Edited by Walter Scheidel 1 2009 1 Oxford University Press, Inc., publishes works that further Oxford University’s objective of excellence in research, scholarship, and education. Oxford New York Auckland Cape Town Dar es Salaam Hong Kong Karachi Kuala Lumpur Madrid Melbourne Mexico City Nairobi New Delhi Shanghai Taipei Toronto With offi ces in Argentina Austria Brazil Chile Czech Republic France Greece Guatemala Hungary Italy Japan Poland Portugal Singapore South Korea Switzerland Thailand Turkey Ukraine Vietnam Copyright © 2009 by Oxford University Press, Inc. Published by Oxford University Press, Inc. 198 Madison Avenue, New York, New York 10016 www.oup.com Oxford is a registered trademark of Oxford University Press All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of Oxford University Press. Library of Congress Cataloging-in-Publication Data Rome and China : comparative perspectives on ancient world empires / edited by Walter Scheidel. p. cm.—(Oxford studies in early empires) Includes bibliographical references and index. ISBN 978-0-19-533690-0 1. History, Ancient—Historiography. 2. History—Methodology. 3. Rome—History— Republic, 265–30 b.c. -
THE G2000 GROUP Owner & Operator of G2000 & U2 Stores H a R V a R D a S I a P a C I F I C R E V I E W
THE G2000 GROUP Owner & Operator of G2000 & U2 Stores H A R V A R D A S I A P A C I F I C R E V I E W V O L U M E VI • I S S U E 2 THE SCIENTIFIC REVOLUTION IN ASIA 6 Whither Biotechnology in Japan? Why biotechnology hasn’t yet taken off By Arthur Kornberg 10 Manchurian Plague Medicine and politics, East and West By William Summers 16 The Future of Chinese Education Educational reform and development in China By Chen Zhili 22 Libraries in Asia New life for libraries in the digital age By Hwa-Wei Lee 25 China’s Manned Space Program What is that all about? By Joan Johnson-Freese 34 Research and Development in China Traditions, transformations, and the future of science and technology policy By Zeng Guoping and Li Zhengfeng 37 Science and Technology in China Personal recommendations for the advancement of Chinese technology By Shing-Tung Yau 44 The Chinese Mindset What science and technology have done for modern China By Song Jian 46 Papermaking in China Ancient science and technology transfer By Pan Jixing 2 Fall 2002 – Volume 6, Number 2 CHINA China and the WTO 50 A report from one year after accession By Jin Liqun Globalization and Federalization 56 New challenges for Asia and the world By Wu Jiaxiang China’s Socioeconomically Disadvantaged 62 Breaking the surface of a challenging problem By Wu Junhua NORTHEAST ASIA Elections in Japan 66 How elections affect the economy By Junichiro Wada North Korea 69 Present and future By Robert Scalapino CENTRAL AND SOUTH ASIA Schooling in Iran 76 Education in Central Asia’s Most Enigmatic Country By Yadollah Mehralizadeh Globalizing What? 79 History, economics, equity, and efficiency By Amartya Sen PAN ASIA Cities and Globalization 83 The present and future of urban space By Saskia Sassen East and West 88 The ideogram versus the phonogram By Shigeru Nakayama Harvard Asia Pacific Review 3 H A R V A R D EDITOR IN CHIEF SAMUEL H. -
Joojeh Kebab
Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز -
A History of Forensic Medicine in China
Medical History, 1988, 32: 357-400. A HISTORY OF FORENSIC MEDICINE IN CHINA by LU GWEI-DJEN AND JOSEPH NEEDHAM* INTRODUCTION From the very dawn of civilization, as soon as any ethical conceptions of justice began to be entertained, it must have been incumbent on magistrates and juristic officials everywhere to try to differentiate between accidental death, murder, and suicide. Soon other, similar questions began to arise as well, questions concerned with poisoning, wounding, arson, virginity, miscarriage and the like. Did a man drown by being pushed into the water, or was he already dead when he was thrown in; did he die when his house burned down around him, or was he murdered first? All this comes under the head ofwhat is called forensic medicine, medicaljurisprudence, medico-legal evidence, and the relative participation ofjurists and physicians in developing it is a very interesting story. The advances of anatomy, physiology and pathology evidently bore very markedly on the subject. Broadly speaking, the physicians tended to come into the field, writing learned treatises on all these topics at the time of the Scientific Revolution in Europe, in the days ofGalileo and Vesalius when distinctively modern science was born. Later on we shall look at the history ofthis genre ofwriting in more detail, and yet we shall have to celebrate as our focal point here the greatest work of all the Middle Ages anywhere on forensic medicine, namely the Hsi Yuan Chi Lu [l] (The Washing Away of Unjust Imputations, or Wrongs), written not by a scholar-physician but by a jurist, Sung Tzhu [2], in AD 1247, during the Southern Sung period. -
Dinero Chino En El Museo Oriental De Valladolid
Dinero chino en el Museo Oriental de Valladolid Por Blas Sierra de la Calle, OSA El Museo Oriental, del Real Colegio de los Padres Agustinos, en Valla dolid, es la mejor colección de arte del Extremo Oriente actualmente exis tente en España. Es un "Punto de encuentro" privilegiado entre Oriente y Occidente. Consta de catorce salas magníficamente instaladas. Comienza con una introducción histórica, a la que siguen nueve salas dedicadas a China y cua tro a Filipinas. De los varios miles de monedas chinas de sus fondos, están expuestas en la sala N° 6 más de un millar. La cronología de las mismas abarca desde la época de los Reinos Combatientes (475-221 a. C.) hasta 1912. I. HISTORIA DE LA COLECCIÓN Esta importante colección tiene su origen en la presencia de los misione ros agustinos en China, donde llegó el agustino navarro, Fr. Martín de Rada en 1575. Tras el trabajo apostólico en Kuan-Tung y Kuang-Si en los ss. XVII y XVIII, en 1879 se abrieron nuevas misiones en Hunan (Ilustración n° 1). 1.- La formación de la colección Distintos misioneros anónimos fueron coleccionando, ya desde finales del s. XIX, algunos ejemplares raros de monedas chinas, que enviaron a Valladolid. De hecho, a principios de siglo, ya hay constancia de la existencia de algunas monedas antiguas. Pero la mayor parte de la colección se debe al P. Pedro Pelaz. 368 B. SIERRA DE LA CALLE 2 Este ilustre misionero en China, había nacido el 17 de febrero de 1878, en Villanueva de la Peña, provincia de Palencia. -
Amunowruz-Magazine-No1-Sep2018
AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein, -
Timeless Tehran the Cultural Journey
CLASSIC TRAVELLER | IRAN CLASSIC TIMELESS TEHRAN THE CULTURAL JOURNEY THE CLASSIC TRAVELLER THE CLASSIC CULTURAL EDITION 2017 | 1 COVER SHOT: TABIAT BRIDGE IMAGES SHOT BY DANIELLE HARTE WITH CANON EOS 1D X MARK II Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com 2 | CLASSIC MAGAZINE BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 CLASSIC TRAVELLER | IRAN Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com THE CLASSIC CULTURAL EDITION 2017 | 3 BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 T E HTimeless R A N 4 | CLASSIC MAGAZINE CLASSIC TRAVELLER | IRAN Timeless DANIELLE AND PHIL HARTE anielle and I were privileged to be invited to visit Tehran in February of this year and to say that our trip was life-changing would be a gross D understatement. As it was our first trip to Iran, we were completely unprepared for what was to unfold. We arrived on board one of the first British Airways flights to Tehran, with the flight attendants as excited as we were—for many, this was also their first visit to Iran. -
Effect of Hydrothermaled Bran on Physicochemical, Rheological and Microstructural Characteristics of Sangak Bread
Journal of Cereal Science 49 (2009) 398–404 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread Laleh Mosharraf, Mahdi Kadivar*, Mohammad Shahedi Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran article info abstract Article history: Increased consumption of whole grain products has been associated with decreased risk of health Received 23 September 2008 problems such as cardiovascular disease, diabetes and obesity. Phytate however, has always been Received in revised form a matter of concern, since it chelates minerals such as iron. Sangak is very popular Iranian flat bread 9 January 2009 invented five hundred years ago, made from 95% extraction flour. The bread is fermented but usually Accepted 24 January 2009 fermentation is not able to remove all phytate from the dough. In this study flours were first debranned; resulting bran was subjected to a hydrothermal process. The hydrothermaled (HT) brans were then Keywords: incorporated in the Sangak flour. In the next step, physicochemical, rheological and microstructural Sangak bread Phytate characteristics of Sangak flour and dough prepared from two Iranian wheat varieties, Tajan and Back Hydrothermaled bran Cross of Roshan were investigated. Results indicated a reduction in phytate up to 55% in the samples. The Minerals resulting dough containing HT bran showed a higher development time and valorimetric value and was more stable than doughs made with normal bran. Dough made with HT bran showed a kind of protein matrix in which proteins and starch granules are oriented in a more non-ordered structure. -
Iran's Traditional Foods
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater. -
14 Krahl 1 White Wares
Regina Krahl White Wares of Northern China Regina Krahl White Wares of Northern China he white stonewares on the Belitung wreck Huanghe (Yellow River), ‘are rich in clay min erals 1 Wood 1999, 27, with a map, 26; Tcomprised some 300 items, all of them made while stoneware and porcelain ‘clays’ south of the cf. also above pp. 119–122. in northern China. Most of them represent table- divide tend to be rock based and rich in fine 2 White wares made of a pure wares. As with green wares, two distinct qualities quartz and micas’.1 And it would seem that for white clay and fired at tempera- tures just high enough to qualify can be distinguished, reflecting the production the first two millennia or so of China’s historic as stonewares, have been dis- covered at sites of the late Shang of different kiln centres in Hebei and Henan. period, the two regions developed their ceramic dynasty at Anyang in Henan Among them are examples of probably the finest traditions quite independent from each other. province. These rare examples are finely made, fashioned in ceramic wares available at the time, and some Although the origins of stoneware production shapes and decorations imitating contemporary bronzes, but are of the earliest true porcelains made in China. in the north can equally be traced to the Shang lacking a glaze. No continuous They also include the only complete examples dynasty (c. 1600–c. 1050 BC), this part of China development of stonewares can be detected from these early be- dis covered so far of China’s earliest blue-and- lacked the continuous development which char- ginnings, and at present they still white ware.