Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

GENERAL INDEX

abalone, mock  Allium scorodoprasum  Abe Koryu & Tsuji Shigemitsu n almond , ,  ablution, fingers ,  Altchuler, S. I. n Absidia  alum Abu Ali al-Husein Ibn Sina see Avicenna for fruit storage  Acanthobromo simoni  mountain ,  Acanthopanax spinosum (wu chia phi) n,  in rice water  bark  water ,  acetic acid , ,  Amano Motonosuke n, n Acetobacter , , , n,  amaranthus oil  alcohol inhibition  Amarna (Egypt)  film formation  amaurosis  oxygen requirement  amazaké (sweet wine)  slime forming  ambix  Achaya, K. T. n,  amé (malt sugar) n Achyranthes bidentata  America acidulant  ice house n Acipenser sinensis  microbial enzyme production  aconitum  osteoporosis n Aconitum fischeri , n peanut introduction to China  Acorus calamus see Typha latifolia soybean oil n; starch crops ; tou fu , Actinidia chinensis   Actinomucor  amino acids  Adams, R. McC. n essential  Adolph, W. H. n, n Amoy n, ,  aflatoxin n amphora , ,  Afshana (Bukhara)  Amygda sinensis see Trionyx sinensis Agaricus campestris , n amylase ‒, , , ,  agricultural treatises –,  chhü ferment ,  agriculture, origins in China ‒,  exploitation by Chinese vintners  Ah Ying n heat resistance n Ai Kung n malt or sprouting grains , – Ajinomoto Library of Dietary Culture n amyloglucosidase  a-la-chi wine , , ,  Amylomyces (Amylo) process –, , , ,  Albrecht, H. ,  Taiwan aborigines  albumins  an (narrow platform bed) ,  alchemy an (trays) , , , ‒ distillation , , , n An Chin-Huai n, n capability ,  An Hua Hsien Chi (Gazetteer of the An-hua County; Mount of the Eight Venerables  )  Taoist n An-i (Phing-yang) , n alder wood  Analects of Confucius, The see Lun Yü ale see beer analytical approach  Aleurites fordii  Anchor Brewing Co. (San Francisco) n Alexander of Tralles (+‒)  ancient Egypt n alfalfa ,  beer , , ; making , , ‒ Algar, A. n, n bread making , n, , n alkali  grape wine n,  alkaline carbonates , ,  kitchen n; olive oil n All About Tea (Ukers) n saddle quern n allec see garum salted fish n; sausages n Allium bakeri ,  tandor oven, tomb mural of Dynasty  n Allium fistulosum , ‒ vinegar n; yeast n, n Allium odorum  Anderson, E. N. , n, n, , n, n, n, Allium ramosum  n, n, n, n, n, n, n, n, Allium sativum  n 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Anderson, M. L. n, n, n autolysis , ‒, , , , shiokara  Anderssen, J. G. Autumn Festival, moon cakes  André, J. n Averrhoa carambola n Ang Chin-Huai n Avicenna (+ to ) ‒, n Ang Tian-Se n awl ,  angkak (Thailand, the Philippines) ‒n Anhui ,  back deformity, turtle  tea exports  bacteria see also lactic acid bacteria tea plantations  acetic acid ; in ferment  yellow tea  bacteriophage n Anhui shêng wên-wu ... () n Badler, V. R. n, n animal bones  Bagdad, Islamic pasta recipes  animal fat , , , –, ,  bagels n animal products, monographs ‒ Bagley, R. W. n animals, land ‒ baking, clay-wrapped , ,  anise  Balfour, E. n Anser  Bali, tempeh making ‒ ant eggs  Ball, S. (official of East India Company in Canton from antecedents of objects   to ) n, , ‒ antifoam agents  balsam pear n anvil for tea processing , ,  bamboo Anyang, Shang ruins  basket , , , , ; container ,  ao (dry frying; parching) , ‒, ‒, ,  leaves , n, , in chiang making  Apicius de re Coquinaria (Cookery and Dining in Imperial mats , , , ; rod , ; rope ,  Rome; +st century) , n sieve , ; sieve tube for soy sauce , ,  apiculture n splints , ; steamer ‒,  ,  Apium graveolens  thatch ; trays , , n, , , ; apples, steeped in water  winnowing n; urn covers , ‒,  apricot, Chinese ( Jaapanese) , –, , , n bamboo shoots , , ,  honey preserves ; salting  beriberi  smoked ; sugared n cha ; honey preserves  aqua ardens/vitae  sauce n; tsao preserves  aquaculture ,  tsu pickles , ,  aquatic animals ‒, see also fish bamboo slips, Han Tomb No.  at Ma-wang-tui , , Arberry, A. J. n , , n arbor, grape vine n fermented soy paste  Ardeshir, A. G. & Beddows, C. G. n, n fermented soybeans  Arisaema consanguineum n wine n Armillaria matsutake  see also Han Tomb No.  (Ma-wang-tui) Aronson, S. n Bamboosa  arrak  see also a-la-chi wine Ban Kao, Thailand n arrowroot , honey preserves  ‘Banquet at Hung-Men’ (mural, Western Han tomb artemisia  , , , tsu  near Loyang) ‒ arum, serrated  bappir (beer bread) , ,  Asana (Turfan; Sinkiang)  Bar-Josef, O. n Asarum sieboldi ,  barley ,  , , ,  ascorbic acid  beer development in West ; bread  ash, oil processing  chiang , ,  asparagus  distilled wine, wine mash for  Aspergillus , n, ,  ferments ; grinding ,  conditions for growth  importance in Han dynasty ; introduction in ferment , , , , , n China  Aspergillus glaucus  kernel separation , ; koji ,  Aspergillus niger n, n malted ; malting , ; malt sugar n Aspergillus oryzae , , n, n meal , , ; paste  Aspergillus terreus n milling ; moulded ; for miso  Assam (India)  parching ; partially polished  wild tea trees n porridge n, ; sprouting n,  astralagus  varieties ; vinegar preparation ‒ Astronomica (Manilius; +st century) n Barnett, J. A.  aubergine see eggplant barrel, open-ended wooden ‒ Auricularia auriculae (wood ear) , , n Basalla, G. , , , , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Basiodiomycetes  Bibliography of the History of the Former Han  basket Bibliography to the History of the Sui  bamboo , , ,  Bielenstein, H. n drying tea leaves ,  bihun (rice noodles, Indonesia & Malaysia)  rattan  bird’s nest  Bastone, Ponvio (Italian soldier; th century)  bitter taste ‒,  bean , see also soybeans bittern , , ,  aduki/adzuki n blanching  broad n; chiang , , n; sprouts  blindness see also vision lesser n, , ; chiang , ; flavoured vinegar green  ‒ night , ‒ mung ; noodles n, ; tea congee ; wax total  film n; red , , ; wild , ,  Blofeld, J. n, n, n, n, n, n, n, bean sprouts , , , n, see also soybeans n, n, , n, , n, n,  antecedent ; broad bean  Blue, G. n, n, n, ‒ dietary ; mung bean ‒ Bo-hea (Wu-I)  pharmaceutical ; preparation  Bodde, D. n, n vitamins  Bodhidharma (Indian price and Buddhist saint; +th bean curd see tou fu century)  bear boglu (malt)  gall bladder  boiler , , , , ,  meat n,  bronze still , ,  ‒,  Beard, J. n steamer ,  bed, narrow platform , ,  boiling , , n, , ,  Bedini, S. n oil extraction  beef  see also cattle; ox pasta n chiang ; fu n; khuai n; tallow ,  soy milk, in making bean curd , –, – beer  Bombay mastic  ale , ,  bone deformities ,  bread , ,  reversal  brewing in West ,  Book of Odes see Shih Ching containers for making  Book of Songs (Waley’s translation of the Book of Egyptian ; Iberian  Odes) making Book of Tofu () n,  Egyptian models  boorher (wooden half-barrel) n,  fermentation , ; saccharification ,  Bos taurus domesticus  soaking raised bread  Boswellia carterii n origin and discovery in West – Botanicum Sinicum (Bretschneider) n porridge ; bread –; Sumerian ; in bouza beer n, ,  Egypt – Bowen, Samuel (Savannah, Georgia)  beeswax  bowl Beijing n gold ; origins n; shallow  Beinfield, H. & Korngold, E. n rice ; tea , , ,  Bell, J. n Bowra, C. M. n Benda, I. n box, China  Benzoni, Girolamo n Boyle, Robert (chemist; th century)  beriberi , ‒, ,  bracken , ,  diet therapy ‒ Braidwood, R. J. n early records ‒ braising ,  pathology ‒ bran rice, association with , , , , ,  gluten preparation  and rice , , , ,  bran , , , ,  vinegar mash  spread to North ,  brandy ,  theories of cause ‒; treatment ,  Brassica alboglabra  betel nut  Brassica campestris  betle pepper n Brassica cernua  beverages see drinks Brassica chinensis ,  Bianchini, F. & Corbetta, F. n Brassica chinensis var. oleifera  The Bible n Brassica juncea  Genesis n; Exodus n, n, n Brassica oleracea  Leviticus ; Numbers n; Samuel n Brassica rapa , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

brassicas , ‒ butter ,  Bray, F. , , n, n, n, n, n, n, n, iced  n, n, n, n, n tea  bread ,  see also dough; flour buttermilk ,  barley  Bynum, W. F. & Porter, R. n,  beer , ; precursor ,  Egyptian models making  cabbage , , , , ,  flat , n salting  loaves for Egyptian beer  seed oil, uses , yield  origins in raised pasta  tsu ‒,  raised , , , , , ,  cafes, tea ,  steamed n, , n, n, ,  caffeine , ‒,  break (in yoghurt making)  Cai Jinfeng n breakfast, shredded meat or fish n cake, pressed oilseed ,  bream ,  cakes ,  Bretschneider, E. n, n, n little dragon ; moon  brewing see beer pan-frying ; steamed  bridegrooom gifts for bride  calcium  Briggs, W. (+)  absorption n Brillat-Savarin, J. A. n bean curd ‒ brine n,  see also salt; salting deficiency , , ; metabolism n soy sauce making  calcium sulphate n,  British Museum (London) n calendar, Chinese n bronze vessels see also still Cambodia characters  fermented salted fish ,  cold storage of food  fish sauce  ritual n rice noodles  for serving food and drink , ,  Camellia sinensis ,  broth ,  see also soup Camellia sinensis var. assamica n fermentable  camellia tea  fermented  Campbell-Platt, G. n Brothwell, D. & Brothwell, P. n camphor ,  Brothwell, D. & Sandison, A. n camphorwood ‒ Broussonetia papyrifera  Campsis grandiflora n Brown, S. R. n, n cancer ,  Bruce, C. A. n,  Candida n brunch, Cantonese  candles ,  buckwheat flour Candolle, A. de ,  dough  cane sugar , , ‒,  noodles , ,  fruit preservation  Buddhism, Chhan ,  Canis familiaris  Buddhists/Buddhist monks Cannabis sativa , ,  gluten use ,  Canon of the Virtue of the Tao see Tao Tê Ching tea ; tea making  Canton n tou fu making , n, in Japan  fish sauce  vegetarian recipes n tea technicians n; tea trade  Buell, P. D. n Capsicum  Bukhara , , , n carambola n buns see also man-thou Carassius auratus  bright , n; roasted  carbohydrates, hydrolysis  steamed n, , ‒, n, , in Japan carbon dioxide , ,   raised dough  Buonassisi, V. n carbonates see alkaline carbonates Burkhill, I. H. n carcinogens  Burma cardamon  fermented salted fish ,  cardiovascular disease  fish sauce  Cardwell, D. n, n Burnt-wine method of Southern Tribal folk see Nan fan Caretta caretta olivacea ‒ shao chiu fa Carica papya  butcher ,  Carlile, M. J. & Watkinson, S. C. n dog  carotene  of King Hui of Liang  carp , , –, , , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Carpenter, R. n, n, n, n, n, n, Chang Lien-Ming , n, n n, n Chang Mêng-Lun , n, n carpenter weed, vitamin B n Chang Shih-Nan (writer; +th century)  carrot n,  Chang Tê-Shui n casein hydrolysis  Chang Tê-Tzu n, n cassava , n Chang Thing-Hao n cassia , , , , ,  see also cinnamon chang tho (dough, held by hand) n heart of  Chang Ting n oil ; tea  Chang Tsho n wine , , medicated  Chang Tsung-Min (th century)  Castanea mollissima ,  Chang Tzu-Kao  castor oil , ,  Chang Wên-Hsü n catechins , ‒,  ,  Chang Yu-Hsin (writer; +th century)  pharmacological effects  Chang Yuan (writer; +th century) , ‒,  Cater, C. M., Craven, W. W. & Horan, F. E. n Chang Yuan-Fang n Cato the Elder (c. −) , , ,  Chao, Buwei Yang n, n, , n, n, n, cats, polished rice feeding ,  n, n, n cattail , , , ,  Chao Chi (writer; +th century)  cattle , , ,  see also beef; ox Chao Chün (poet, bibliophile; th century) ,  cauldron , ,  Chao Ho-Thao n serving ,  Chao Hun (Summons of the Soul; c. −) , ,  cauliflower, creamed  Chao Ju-Kua (writer; +)  celery , ,  Chao Ju-Li (writer; +th century)  dryland  Chao Kang n Oriental ,  Chao Khuang-Hua n wetland ‒,  Chao Kung (Duke of State of Lu; −th century) n, cellar, ice house ‒,   Central Asia, grape wine  Chao Ping  cereals , , n, , , n see rice, millet, Chao Yao (Hunan), cassia from ,  barley, wheat Chao Yün-Tshung n, n, n ceremonial offerings Chao Yung-Kuang n, , n Chinese cherry ; dog  char-siu-pao (Cantonese for pork-filled bun) n ritual baskets ; wines  charcoal , , n,  see also rituals, wine chê chiang (sugarcane juice)  Ceresa, M. n chê chiang (yam juice) n Ceylon, tea industry ,  Chê-chiang shêng kung-yeh chhang (Manufacture of cha (Chinese hawthorn) ,  Shao-hsing Wine; ) n, n, n, n cha (deep frying) , ,  Chê-chiang shêng po-wu-kuan (on Ho-mu-tu; ) n, cha ( jellyfish)  n, n cha see meat & fish, pickle  Chê-chiang shêng wên-kuan-huei (on Shui-thien-fan, cha-no-yu ( Japanese tea ceremony)  Hangchou; ; ) n Chadwick, J. n cheese – Chaenomeles sinensis ,  comparison with tou fu , ‒ Chakravarty, T. N. n cottage ; lactic ; curd , n Chamfrault, A.  flavour enhancement n Champion, P. n microbial rennet n chan (sturgeon) ,  nutrient composition  chan (thick gruel)  preparation ; uses ‒ Chan Kuo Tshê (Records of the Warring States; Chhin) Chekiang n ,  Neolithic sites ‒ Chan, W. C. n tea plantations  Chang Ao, King of Tsao  tsao preserved duck eggs ; yü lu  Chang Chhien (envoy; −nd century) n, ,  chên (Chinese hazelnut) , ,  Chang Chhien-Tê (writer; th century) , n Chên Chhüan (physician; +th century) n Chang Chi (physician; c. +)  Chen Junshi n Chang Chung-Ko n Chên Kua (I Ching hexagram) n Chang Hou-Yung n, , n Chên Li-Yen (physician; +th century) ,  Chang Hsiao-Kuang n Chênchiang (Kiangsu province) n Chang I Lieh Chuan n chêng (steaming) , ‒, ‒, , n, ,  Chang, K. C. n, n, n, n, n, n, n, n, chêng chhi shui (distilled water)  , , , n, n, n, n Chêng Chih Chun Shêng (Standard Methods for Diagnosis Chang, Kwang-Chih n, n, n, n, n and Treatment; +) , 

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  

Chêng Chin-Shêng n Chha Shu (Tea Books) , , ‒ chêng chiu (steaming wine; distilled wine) ‒, – Chha Shu (Tea Commentary; +) , ,  , , Chêng Hsiai (author of Kuang Chi Chu; Sung)  n, n, ; tea making  Chêng Hsiung-Tuan (Yüan poetess)  Chha Shuo (Talks on Tea; +) , , , n Chêng Hsüan (bibliophile; +–) n, , ‒, , chha szu (tea cafes) ,  , n, , n, , , n, n chha thiao (tea ladle)  chhi and hai , ; chiang , ; er and tzu ; chhai yu (rape seed oil)  fu and hsi ; soup ‒, ; suckling pig ; tsu chhan tou (broad bean) n , ,  chhang (ritual wine) ‒, , , ,  Chêng, I (author of Chung Khuei Lu) ,  chhang chhu (Chinese gooseberry)  Chêng Lei Pên Tshao (Reorganised Pharmacopoeia; Chhang Chi Chieh Ku  +) , , , , , ,  chhang huang (dried malt sugar)  gluten n; milk products  Chhang Jên (Horticultural Officer) – shih chih preparation n Chhang Jên (Superintendant of the Imperial Gardens) tea ,  n chêng ling chhi liu (steam distillation) n Chhang Jen (Superintendant of Ritual Wines)  chêng lung (bamboo steamer) ‒,  Chhang Ku Chi (Works of Li Hao; +) n chêng ping (steamed bread) , , ,  chhang (ritual wine) –, , ,  Chêng-chou shih po-wu-kuan (on Yang-Shao Period drug and herb addition  remains near Chêngchou; ) n chhang shih (spoon)  Chêng-Ho (Fukien) , , n chhang tshao (fragrant wine herb) ‒ Chengtu (Szechuan) , , n Chhang-chiang liu yü etc. (on Western Han tombs near dining or drinking scene brick painting ‒ Chiang-ling, Hupei; ) n, n, n cherry, Chinese , ‒ chhao (stir-frying; pan roasting) , , ,  chest deformity, turtle  soybeans  chestnut, Chinese , , ,  , ‒, ,  tea , , , ,  chha see tea chhao hsia jên (stir fried shrimps)  Chha Chieh (Tea Explanations; +) , ,  , chhao shou (wonton) n ‒, n,  Chhao Yuan-Fang  chha chien (tea bowl)  chhên (clam)  Chha Chien (Notes on Tea; +) , ,  , , n Chhên Chhuan n, n, n, n, n, , Chha Ching (Classic of Tea; c. +) n, n, , , n, n , , –, , , , , , , , Chhên Chi (Imperial Tutor at Yuan court)  effect on health – Chhên Chia-Hua n harvesting and processing of tea – Chhên Chih (author of Shou Chhing Yang Lao Hsin Shu; preparation of tea from cake ‒, n th century)  Shên Nung tea legend ; water for tea , ‒ Chhên Chih-Ta n Chha Ching (Tea Classic; +) ,  Chhên Chin-Shi n chha chu (tea kettle)  Chhên Chu-Kuei & Chu Tzu-Chên n, n, n, Chha Chü Thu Tsan (Tea Utensils with Illustrations; , , n, n, n, n, , n, n, +) , , , ,  n, n, n, n, n, n, n, n, chha hu (teapot)  n, n, n, , n, n, n, n chha huang (tea yellow, steamed tea leaves)  Chhên Hsien-Ju n Chha Khao (Comments on Tea; +) , , n, Chhên Hsing-I n n Chhên Hung n, n Chha Lu (Tea Discourse; +) , , , , n, Chhên Jên-Yu (writer; th century)  n chhên mien (pulled noodle) ‒ drying furnace ; scented teas n chhên ni chung chui (beriberi)  Chha Lu (Tea Records; +) , , ‒ Chhên Shao-Chün n, n, n,  chha ou (tea cup)  Chhên Shih , n chha pei (bamboo tray) ; chha pei (tea cup)  Chhên Sou-Ta (writer; Southern Sung)  chha phing (tea kettle)  Chhên Thao-Shêng , n, n, n, n, n, Chha Phu (Tea Compendium; +) , ,  n, n, n Chha Phu (Tea Discourse; +) , , ‒,  Chhên Ting (Ming Dynasty) n implements  Chhên Tsêng-Pi  Chha Phu (Tea Discourse; +) , , ,  Chhên Tshun-Jên  drinking tea  Chhên Tsung-Mao n Chha Phu (Tea Discourse; +) ,  Chhên Tsung-Mou n, , n,  chha shên (Tea god) n; chha shêng (Tea sage) n Chhên Wên-Hua n, n, , n, n, n, Chha Shih (History of Tea; +)  ‒, n Chha Shu Chhüan Chi (Complete Collection of Tea Chhên Yüan-Ching (writer; th century) , n Books; +) n chhêng (orange) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

chhêng (stone or wood platform; anvil)  Chhi Yüeh (Ode to the Seventh Month) , ,  Chhêng Chhing-Thai ,  Chhi-men (Anwhui)  Chhêng Chien-hua n chhieh (slicing) n Chhêng Chih-Fan , n chhieh mien (sliced noodles) , , , ,  Chhêng Kung n chhieh mien chu (sliced pasta congee)  Chhêng Li-Chün n chhien (poaching in water or broth) ,  Chhêng Pu-Chi  chhien chang (pressed bean curd; thousand sheets) , Chhêng Ta-Chhang (writer; Sung) n ,  Chhêng Tsai Chi (Devout Vegetarian; +th century) Chhien Chhun-Nien (writer; +th century) , ,  , , ,  Chhêng Tshang-Chhi (physician and writer; +th Chhien Chin I Fang (Supplement to A Thousand Golden century) , ,  Remedies; +) n, , , n Chhêng Yao-Thien n, n beriberi ,  Chhêng-teh still (Hopei) ‒,  night blindness ‒ chhi (vital energy) n, n,  Chhien Chin Pao Yao (A Thousand Golden Treasures; effect on disease, bone deformities ; goitre , +)  , ; Chhien Chin Shih Chih (Golden Dietary Remedies; +) imbalance in the leg ; kidney ; circulation , , , n  Chhien Ching Yao Fang (Thousand Golden Remedies; chhi (ant eggs) ; chhi (awl)  + to +) , n chhi (broth) ; chhi (lettuce) ,  beriberi , , ; goitre  chhi (pickled chopped vegetables) n, , , ,  grape n, malt sugar , shih  chhi (receiver) ; chhi (shepherd’s purse)  soybeans  chhi (small fish) ‒n; chhi (vessel)  Chhien Han Shu (History of the Former Han Dynasty; chhi hai (boneless meat paste)  c. +) , n, , n, , n Chhi Hsieh n fermentation of wine ‒; wine  Chhi Min Yao Shu (Important Arts for the People’s fermented soybeans  Welfare, +) , , , n, n, , n, , , gifts to Hsiung Nu  , , , , , , n, n, n, n, n, n, Prefect of Mare Milkers  , , , , , , , , , , , Chhien I (writer; +th century) ,  , n Chhien Lung (Chhing emperor) n dried meat and fish (i yü, fu and hsi) , – chhien tshêng man thou (thousand layer steam bun) n ferment (chhü) – chhih fan (to have a meal)  for making wine (chiu) – Chhih Ma (official) n for food processing – chhih tou (aduki bean) n leaven , n chhin (oriental celery) ,  fermented meat and fish –, – chhin chiao (Zanthoxylum)  Fermented meat and fish paste (chiang) – Chhin Kuan  pickled fish (cha) –, tsao preserved meat  Chhin-tu Hsien-yang khao-ku kung-tso chan (on Old Chhin fermented soybean (shih) – Capital of Hsien-yang; ) n soybean paste (chiang) – chhing chiang (clarified sauce) n, , ,  soy sauce precursors (shih chih etc. –) condiment use ,  gluten (po tho) – Chhing chiu (Chou wine, clear wine) ,  malt sugar (i) –,  Chhing I Lu (Anecdotes, Simple and Exotic, +) , milk products , –,  , , n, – , – pasta (ping) – bone of wine  steamed bun and wonton  milk products n filamentous noodles (mien) – pao-tzu ; pasta  pickled vegetables (tsu) – red ferment ; wine – starch preparation – tea ; tou-fu , ,  tou fu absence , – tsao n, preserved crab n tea – chhing mang (green blindness; amaurosis) ,  vegetable oil , , – Chhing Ming Shang Ho Thu (City of Cathay; scroll vinegar – painting + and ) ,  chhi pickles  Chhing-lung hsien ching chan tzu ta-tui ko-wei hui () chhi pien (Acanthobromo simoni)  n, ,  Chhi Ssu-Ho n Chhing-yang (southern Anhui) n chhi tsu (pickled vegetables)  chhiu (Chinese hawthorn)  chhi tzu mien (chessmen pasta)  , ‒, ,  Chhiu Fêng n chhi wines for sacrificial offerings  Chhiu Phang-Thung n, n, n, , , n, chhi ying (movable swellings)  , n, n, n, , n, n, n, n, chhi yu (fish sauce) see yü lu n, n, n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

chhiu yu (soy sauce harvested in autumn) ,  Chhün Fang Phu (An Assembly of Perfumes or Chhiung Kuan Hsien Sêng Chi (Collection of the Excellent Monographs on Cultivated Plants; +) , Stone Master) n n chho shu (sip or suck soybean) ,  Chhun Phu Sui Pi (Casual Notes on Local Products; ) chho tshai (pickled vegetable)  , n chhao tshai (wild bean)  chhung yang (th day of th month)  Chhoe Pu (Korean official; th century) n Chhung Yang Hsien Chi (Gazetteer of Chhung-yang chhou (pull)  County; ) , n chhou tou fu kan (tou fu salted and fermented)  Chhung-an (Wu-I mountains; Fukien) , n chhou yu (drawn sauce; soy sauce) ,  chi (Carassius auratus)  chhü ( ferment) ancient character see ferment chi (chicken) ,  see chicken chhu (kitchen)  chi (goblets) ; chi (low table) ,  chhu (vinegar)  chi (millet) , , , ; chi (millet: for cooking)  Chhü Chia-Wei n chi (millet: foxtail) , ; chi (millet: setaria) n,  ,  Chhü Chih-Hsin n, n chi (stools) , , , ; chi (wild date)  chhu chiu (mortar and pestle) ,  Chi Chiu Pien (c. −) , ‒, , , , n Chhü Hsien Shên Yin Shu (Notes of the Slender Hermit; Chi I n, n +) , , , , , , n, n Chi Jên (Chicken Keeper)  dairy products n,  Chi Lê Pien (+) , ‒, n honeyed and sugared fruits n chi mi (setaria millet, kernels)  tsao-preserved crab n chi ming chiu (cock crow wine) ,  Chhu Hsüeh Chi (Primer of Learning; +) n, chi shao (pasteurised wine)  n Chi Shêng Fang (Prescriptions for Preserving Health; Chhu Jen-Huo (Chhing dynasty)  +)  chhü mu (mother of ferment) ,  chi tzu mien (egg noodle)  chhu niang (lady caterers) n chi tzu ping (egg pasta)  ,  chhü nieh interpretations ‒ Chi-nan, capital of Chhu Kingdom ,  Chhü Pên Tshao (Pandects of Ferment Cultures; +) Chi-nan chhêng Fêng-huang-shan  etc. (on Han Tomb at ‒, , , ,  Fêng-huang-shan, Chiang-ling; ) n, n, chhü shih (ferment power) , , ,  n Chhü Ta-Chün (author of Kuangtung Hsin Yü; th Chi-nan (capital of Shantung) , n century)  chia (chopsticks) ,  Chhu Tzhu (Elegies of the Chhu State; c. −) , n, chia (wine serving vessel) ,  , ,   , ‒ chia chuan hsien chung (goitre)  cooking, methods , , , , ; pots n, Chia Ming (author of Yin Shih Hsü Chi; +th century) braising meat  ,  foods , ; erh , cooled drink, five flavours Chia, O. n,  n, hai thun ; tsao ; turtle ‒ Chia Ssu-Hsieh (author of Chhi Min Yao Shu; +th sweeteners , malt sugar ; honey  century) , , , , , , , n,  tea ; lo ; wine , ; herbal ,  chia thu (bitter thu)  Chhü Wan-Li , n chia tshao (Zingiber mioga )  Chhü Wei Chiu Wên (Old News from the Winding Wei Chia Tsu-Chang & Chia Tsu-Shan n River; +)  chia yü (lucky fish) ,  Chhü Yuan (principal author of Chhu Tzhu; c. − to chia yü (shelled or armoured fish)  ) ‒ Chia-hu (Honan), early rice culture n Chhu-chou Archaeological Bureau (Anhui, Nanking), Chia-yü-kuan tomb paintings (Wei-Chin period)  bronze still ‒,  chiai lu (poor fit of skull bones)  chhuan (bamboo strips) ,  chiang (fermented meat or fish paste) , ‒, , chhüan (dog) ; chhuan (hair pin) n ,  see meat, fish; fermented paste chhüan (iron mould for tea pressing)  chiang (fermented soy paste) , , ‒, ,  chhuan (old leaves of tea) n see soy paste, fermented chhuan hsiung (hemlock parsley)  chiang (savoury pastes and sauces) , ,  Chhüan Jên (dog supervisor) n definitions ‒ Chhuan Ming Lu (Tea Record; +) ,  Japanese sauces  Chhüan Shang-ku San-tai Chhin-Han San-kuo Liu-chao wen other types: wheat, elm nut, lesser bean, broad bean () n – Chhüan Thang Wên n chiang (water drained after boiling grain) , ,  chhuang (narrow platform bed)  chiang (ginger) , ,  chhüeh (sparrow)  Chiang Chhao n chhüeh mu (sparrow eyes; night blindness) ‒ chiang chhing (clarified soy paste) , , , ,  chhui (blow fire) ; chhui fan (cook rice)  chiang chih (juice of chiang) ,  chhun (alcoholic flavour or aroma) ,  chiang chün khuei (general’s helmet vessel) , , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

chiang huang (yellow chiang ferment) , , , , Chien-chhang hung chiu (red wine of Chien-chhang)  , ,  Chien-Chhang (Szechuan) n Chiang Jên (Superintendant of Beverages) n Chien-Hsi (Northwestern Fukien)  Chiang Ju-Tao ,  Chien-Ou (Fukien)  Chiang Jun-Hsiang n chih see cha Chiang Shih-Chhê (writer; th century) n chih (drinking vessels) n chiang sui (water extract of chiang) ,  chih (hard animal fat)  chiang thun (river dolphin)  chih (roasting meat on a skewer) , , ‒, ,  Chiang Thung (Chin dynasty)  chih (stoup) ,  , ,  chiang tshai (pickled vegetables)  chih chü (raisin tree) ,  Chiang Tzhu (Housing Superintendant) ‒ chih erh (mushrooms)  chiang yen chha (ginger-salt tea) n Chih Fa-Tshun (physician; th century) ‒ chiang yen tshai (pickled vegetables)  Chih Fang Shih (Director of Regions)  Chiang Ying-Hsiang n,  chih ju (steeped meat)  Chiang Ying-Shu n chih kao (sheep or ox tallow)  chiang yu , , , ,  see soy sauce chih ma (fragrant or grease hemp)  Chiang-hsi shêng po-wu-kuan (Eastern-Wu Tomb of the Chih ti (Eastern Han Emperor; died +) n Eastern Han Period; ) n Chih Tzu n,  Chiang-ling (Hupeh) , , , ,  chih tzu (Gardenia jasminoides)  utensils in Han tomb  chih-erh (mushrooms) ,  vessels for food and drink in Han tomb , ,  childbirth  chiang-lu method ‒ chilli  Chiang-phu  chin (wild plant used as vegetable) n Chiang-su hsin i-hsüeh yuan (Cyclopedia of Chinese Chin Hua Chhung Pi Tan Ching Pi Chih, + ‒ Drugs; ) n, n, n Chin Kuei Yao Lüeh (Systematic Treasury of Medicine; Chiangling Fêng-huang-shan  etc. (on Han Tomb No. +)   at Feng-huang-shan, Chian-ling; ) n chin ping (gold pasta)  Chiangnan Beer Factory (Shanghai) n,  Chin San Ssu (Gold Mountain Temple)  chiao (drinking vessels) n Chin Shan-Pao n chiao (leaven pasta)  , ,  Chin Shih Khun Chhung Tshao Mu Chuan (Illustrations of chiao (yeast) , , ‒, ,  see also yeast Minerals, Insects, Herbs and Trees; +)  , chiao chhi (imbalance of chhi in the leg) see beriberi ,  Chiao Chhi Chih Fa Tsung Yao (Methods for Treating Chin Shu (History of the Chin Dynasty; + to +) Chiao-chhi; +) n, , ‒,  n, ,  chiao erh (leaven cakes) ,  Biography of Shih Chhung, Lieh Chuang n, n chiao i (jellied malt sugar)  Chin tomb (+ to +; Chhêng-teh, Hopei bronze Chiao, J. S. n sstill) ‒,  chiao jo (weakness of the legs)  chin tou (soaking soybeans)  chiao mai (buckwheat) n chin ying tzu (cherokee rose) n chiao mu (fresh yeast) ; chiao tzu (little leaven)  chin-chü (cumquat) n chiao tzu (ravioli like dumpling) –, ,  Chin-hua (Chekiang) n; ham  chicken , , , , , ,  chin-tai-mien (ribbon noodles)  lu method ; mock ‒,  China at Work (Hommel) n served to Son of Heaven  Chinese Gastronomy ()  steamed ; sung (parched shredded chicken)  Chinese quince  tsao preserves  Ching Chhu Sui Shih Chih (New Year Customs in the Ching Chieh Chha Chien (Chieh Tea Notes; +) , , Chhu Region; c. +) n,  n Ho Yen story n chieh chhi (solar terms) n Ching Chou Thu Ti Chi (Record of the Ching Chou Chieh district (Chekiang)  Region)  chieh keng (Platycodon grandiflorum)  Ching Hua Yüan (novel; th century) n chieh lan (brassica)  Chin Phing Mei (Golden Lotus; Ming novel) n chieh tshai (mustard)  ching thao (Chinese cherry)  chieh tzu (Chinese mustard)  Ching Tien Shih Wên (Textual Criticism of the Classics; chien (cold storage urn)  c. +)  chien (mixing and drinking bowl for tea) ,  chiu (Chinese leek) , , ,  chien (shallow frying) , , , , ,  chiu (wine from cooked grains) , , ‒, , , chien chha (grading tea) ,   see wine Chien Chha Shui Chi (Water for Tea; +) ,  chhü nieh in making –,  chien fêng hsiao (fritters of glutinous rice)  chiu English term for – Chien-an (Chien-an, Northwestern Fukien) , , Japanese –  origin in China ‒, 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Chiu Chêng (Wine Superintendant) , n Chow, K. & Kramer, I. n, n, n, n, n, Chiu Ching (Wine Canon; +th century)  n,  Chiu Ching (Wine Canon; +) , ,  chrysanthemum, tea , wine – Chiu Hsi-Kuai n Chrysanthemum morifolium  Chiu Hsiao Shih (Mini-History of Wine; +) , chu (candles) ; chu (chopsticks)  n, , , ,  chu (Chinese quince tree)  Chiu Huan Pên Tshao (Treatise of Wild Plants for use in chu (cooking with water) , ‒,  Emergencies; +) , n chu (gruel; congee) , ,  Chiu Jên (Chief Wine Master)  chu (millet)  Chiu Kao (Wine Edict; +) , n chü (Chinese lettuce)  chiu ku (nine grains) n,  chü (female hemp plant) ,  Chiu Ku Khao (Study of the Nine Grains) n chü (raisin tree)  chiu lao (thin fermensed mash)  chü (sweet orange; tangerine)  chiu lu (dew of wine)  chü chhang (ritual wine) ,  chiu mu (mother of wine; wine inoculum) ,  Chu Chhêng n, n chiu niang (mother of wine) n Chü Chhü (nr Lake Thai; Kiangsu Province) n chiu pai (muddy wine)  Chu Chhüan (compiler of Chhü Hsien Shên Yin Shu and Chiu Phu (Wine List; +th Century) , ,  Chha Phu; +th century) , ,  Chiu Shih (History of Wine; Ming) , n, n Chu Chhüan Hsiao Phin (Teas from Various Springs; Chiu Thang Shu (Old History of the Thang Dynasty; +) , , n +) ,  Chü Chia Pi Yung (Essential Arts for Family Living; chiu yao (wine medicament) , , , n,  c. +)  , , , n chiu yüan (yeast culture)  cha , –; chiang , , , ,  chives , ,  distilled wine – Cho Ho-Thao n food preservation –, n, n, , , , cholecalciferol  , , , ,  cholesterol ,  gluten  lowering effect of red ferment  pasta: man-thou & pao-tzu , noodles  chopsticks ,  milk products – noodle eating with  red ferment –, – chou (strong drink)  shih ,  Chou Chia-Hua n, n, n, n tea n; congee ; scented ,  Chou Hêng-Kang n vinegar , n Chou Hou Fang (Handbook of Medicines for chü chiang (Piper nigrum) n Emergencies; +) , ,   Chu Chun-Po n, n, , n, n Chou Hsin-Chhun n, n Chu Chung-Shêng n Chou Jên (Yoke-harness Superintendent) n Chu Fan Chih (Records of Foreign Peoples and their Chou, King (last ruler of Shang dynasty; −)  Trade; +)  Chou Kung, Duke of Chou  chu fu (chilled fu)  Chou Li (The Rites of the Chou) , n, , , , Chu Hsi (writer, poet; + to +) n, , , , , , , , , , –, n, , n –, , n, ,  , , , , , Chu Hsiao, Prince (esculentist movement in Ming n, , n, , , , , , , dynasty; +th century) ,  , n chü i (yellow robe)  cooking methods , –,  chu i chiang (chasing i chiang) ‒, ,  dining furniture , – chu I wei chih yü (deterioration of the feet and leg)  fat for cooking  Chu I-Tsun (author of Shih Hsien Hung Mi; th century) Hai Jên (Superintendent of Fermented Victuals)  –, – Chu Jui-Hsi n nutritionist-physician ,  chu kao (lard) n raised pasta ; serving vessels n,  Chu Kho-Chên n wine –,  Chu Kung (author of Pei Shan Chiu Ching; +th century) Chou Li, Han Wên Chia (The Rites of the Chou, Treasury , , , ,  of Cherished Literature) ‒ chü leaves  Chou Mi (writer; c. +) ,  Chü Lu (Monograph on Citrus; +)  Chou San-Chin n Chü Lu (The Orange Record; +) Chou Shih-Yung n fruit storage ‒; honey preserved fruits  Chou Shu-Pin n chu mien (cooking noodle) n Chou Su-Phing n chü nü (ring pasta)  Chou Wên-Thang n Chu Phu (Congee Menu; +) ,  Chou wines; Fa chhi, Li chhi, Ang chhi, Thi chhi & Chhên Chu Pien (poet of Southern Sung)  chhi; Shih chiu, Hsi chiu & Chhing chiu chu ping (cooked pasta) , n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Chu Ping Yuan Hou Lun (Diseases and their Aetiology; Chung-kuo phêng-jen pai-kho chhüan shu () , n, n, +) , ,  , n, n, n, n, n, n, ,  children’s ailments  Chung-kuo pheng-jen wên-hsien kai shu n chu shih (primary food)  Chung-kuo pheng-jen wên-hsien thi-yao n Chü Sung (Ode to the Orange) n Chung-kuo shê-huei kho-hsüeh yuan () , , n Chu Teh-Hsi n Chung-kuo thu-nung yao-chih () n Chu Têh-Jun (poet; +th century)  Chung-kuo ti-fang-chih chha-yeh li-shih tzu-liao hsuan-chi Chu Wên-Hsin n (Selected Historiographic Materials on Tea in the chu yu (lard) , n local Gazetteers of China; )  chu yu (wine for chhung yang day)  Chung-yang Wei-sheng Yen-chiu Yuan (Tables of chu yü (Zanthoxylum ailanthoides) n Composition of Foods; ) n Chu Yü Shan Fang Tsa Pu (Miscellanies from the Bamboo chuo (poaching) , , ,  Islet Studio; c. +) , ,  chuo (table)  Chu-chhêng (Shantung), kitchen scene from Eastern Church, A. H. n Han tomb ,  , n, n Church, C. G. n Chu-Ko Liang (general and strategist; Three Kingdom Cibot ( Jesuit; +)  period +‒) n cinnabar ,  chuai (stretch)  Cinnamomum cassia , ,  chuan (duck)  cinnamon , , n, ,  see also cassia chüan (pongee bag)  citron, chiang preserves ,  Chuang Chi-Yü n Citrus grandis ; Citrus reticulata  Chuang Kung n City of Cathay; scroll painting see Chhing Ming Shang Ho Chuang (Prince of State of Chêng)  Thu Chuang Tzu (Book of Master Chuang; c. –) , , clams , , ,   climate ; China ; West  hsi ; hun thun  Clostridium  chüeh (lettuce)  cloud-ear mushroom ‒ chüeh (beriberi)  clove , ,  chüeh (bracken) n coats, lamb skin  chüeh (wine serving vessel) ,  ,  cocklebur n,  , , , , , ,  chüeh ming tzu (sickle senna seeds)  coconut Chûjiruki (c. +)  flower wine ; milk wine n; oil extraction  Chuko Liang (general of Three Kingdoms period)  coffee, decaffeinated  Chün Phu (Treatise on Fungi; +)  Cohen, M. n, n Chung Chha Shuo Shih Thiao (Ten Talks on Tea; c. ) Coix lachryma  , n cold storage , , ‒ Chung Hang (eunuch at the Han court) n Colocasia esculentum ,  Chung Hua n, n, n, n Columbus, Christopher (explorer; th century)  Chung I-Yen & Ling Hsiang n, n Columella (Roman author of +st century) n Chung Khuei Lu (Book of Viands; +) , ,  colza , , , , ,  Chung Kuo Chha Ching (Modern Chinese Classic of Tea; oil  ; presing seeds  ) n, n, n, ,  n salting ; tsu ‒ black tea (red tea) n, , n, n communications in China  effects of tea n; reprocessed tea n condenser , , ,  varieties of tea n; yellow tea n confections ,  Chung Kuo Pheng Jen Shih Lo ()  Confucius , ,  Chung Kuo Shih Ching Tshung Shu ,  chiang n Chung Kuo Shih Phin Kho Chih Shih Kao, Shang  drinks  Chung Kuo Shih Phin Kung Yeh Fa Chan Chien Shih  food habits n, n Chung Kuo Shih Wên Hua ho Shih Phin Kung Yeh Fa Chan fu  Chien Shih ()  gourd dish  Chung Kuo Wei Sheng Wu Kung Yeh Fa Chan Shih  meat preparation ,  Chung Kuo Yin Chuan Shih ti-i-Chüan ()  sour taste agent  Chung Kuo Yin Shih Than Ku ()  wine ‒ Chung yuan (Summer Festival) n congee , , , , , ,  Chung-chhing shih po-wu-kuan n book on (Chu Phu, Congee Menu)  Chung-kuo chha-yeh li-shih tzu-liao hsuan-chi (Selected heart of fermented bean  Historiographic Materials on Tea in China; ) discovery of i (malt sugar) and li (sweet liquor) ,   nieh, saccharifying activity of  Chung-kuo I-Hsüeh Pai Kho Chhuan Shu () n rice ,  Chung-kuo kho-hsüeh yuan khao-ku yen-chiu so  bran , , ; with purselane  Chung-kuo nung-yeh pai-kho chhuan shu  tea , , , ; thin 

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  

congu tea n, , n,  see also kung fu tea Daniels, C. n, n, n, n scented  Darby, W. J., Ghalioungui, P. & Grivetti, L. n, controlled environment , ; fruits ‒ n, n, n, n, n, n, n cooking –, oils  dark dragon (oolong) tea ‒ Cooking Mallows (poem) n date see also jujube cooking methods , , ‒ Chinese , ‒, wild  ancient compared with modern ‒,  ,  as sweetener  with water , ‒ Davies, T. n see also baking; boiling; braising; frying; poaching; Davis, J. F. n pot-roasting; roasting; steaming Davis, T. L. n cooking pot , ‒, , n, ,  Dawkins, R. n, n beer making ,  De Agri Cultura (Cato; c. –) ,  pottery , n De alimentorum facultatibus (Galen) n tripod  De Materia Medica (Discorides) n cooler, bronze ,  decaffeinated drinks  copper carbonate, fruit storage  decantation of wine , , ; decanters  Cordier, H. n, n deer , ; ni pastes  see also venison corn, starch extraction  Deir el-Bahri; XIth dynasty (ancient Egypt) ,  corpses, storage n dental plaque and caries  Corran, H. S. n, n, n, n Description of the World (Marco Polo)  Corylus heterophylla ,  di (screen)  cosmetics, starch  Diamond, J. n, n cotton seed oil , , ,  diet ‒ couscous  unbalanced  crab , ,  vegetarian ‒, , n chiang preserved – diet therapy , , , ,  tsao preserved ,  nutritional deficiency diseases – monographs  Dietary Therapy (Liu Jilin; ) n crab apples ,  dietary zones of China n, ,  cranberry  dim-sum ,  crane  dimethyl-nitrosamine  Crataegus pinnatifida ,  dining furniture , ‒ cream, clotted n, iced  Diospyros kaki , ,  Creel, H. G. n Diospyros lotus  Crete, olive oil press  Director of Victuals for Mêng Shu kingdom  crops, founder in prehistoric China  Discorea opposita  Crosby, A. W. n Discorides n crude solve  Discourses on Tea, Sugar, Milk, Mead, Wines, Spirits, Punch, crullers, deep fried , , , n Tobacco etc. with Plain Rules for Gouty People (Thomas crushing, oil seed  Short; ) n Ctenopharyngodon idellus n dish, serving ‒ Cucumis melo  distillation see also wine, distilled cuisine , Sung n alcohol ,  culinary art , ‒ apparatus ; flask ; retort ,  Culter erythroopterus  essential oils , ; grape wine ; koumiss cumquat n n,  cup-with-ears  , ‒, ,  freezing  cups, porcelain , tea , , wine ,  steam ,  Curcuma aromatica  drug extraction ; flower essences  Curtis, R. I. n, n, n,  vessels  cutting and slicing meat  distillery ; small  Cyclopedia of Chinese Medicine, Medical ditch, heating n, , , , ‒,  Historiography Section () n Divasament du Monde (Marco Polo)  cypress ; Belvedere ; white  Djien, Ko Swan n Cyprinus carpio n, ,  Dobson, W. A. C. H. n doburoku (fermented congee of Japan) n Daily Log of the Yü Thang Palace see Oyudononoue no nikki doen jang (fermented soyfood)  dairy foods , ,  dog –, , ‒, ,  chilled  butchers , ; fat ,  Chinese diet ; consumption  gall bladder ,  koumiss, lo, su, thi hu – polished rice feeding ,  Dalby, A. n served to Son of Heaven 

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  

dogwood  egg noodle  seed in cha  eggplant , , , , , n dolphin, river  eggs , ,  donkeys  Egyptian physicians  dough , , , ,  see also bread; flour; pasta see also ancient Egypt addition of fermenting must , n, n Eight Delicacies of Chou cuisine , , , , ,  gluten ; kneading ; noodle  Eijkman, C. n, ,  leaven , ; plasticity  Ekirinhon Setsuyoshu ( Japanese dictionary; +)  raising , , n, ,  elaphure, ni pastes  Drachmann, A. G. n Eleocharis tuberosa  Dragon Boat Festival  elm nut n, – dragon’s eye n Elopichthys bambusa ,  drinks ‒ see also wine, tea Elvin, M. n, n decaffeinated  emmer wheat n, , , n fermented  Encyclopedia of Chinese Medicine, Medical History iced ,  () n storage vessels ; serving vessels , , ‒ Endo, A. n Drinking to the Eight Immortals (series of poems)  Endothia microbial rennet  drinking vessels  Engelhardt, U. n, n cups ‒,  Engishiki (Codes of Laws and Conduct of Ryo; +) Shang bronze  n drugs enzymes , ,  steam distillation  autolysis ,  wine as vehicle  fungal (chhü) ; visceral – drunkenness  heat denaturation  drying  ephedra  fruits ‒ epicatechins ,  ,  meat and fish ‒ Epistula (Seneca; +st century) n oil seed  Epsilon Tauri  drying chamber , ,  Epstein, H. n duck , ,  Equus caballus  eggs, salted ; tsao preserves ,  Erdman, J. W. Jr.  Peking ; steamed  ergosterol n,  Dudgeon, J. n erh (braising; pot-roasting) ,  Duméril, A. n erh (cooked food)  dumpling ; with tou fu skin n erh (fish or fish roe)  erh (food in ritual baskets) ‒ earth erh pei (cup-with-ears; wine cups)  , ‒,  symbolic correlations see also Wu Hsing Erh Ya I (Wings for the Literary Expositor; +) n earthenware  Erh Ya (Literary Expositor; –) , , n,  East India Company n bitter vegetable  Eastern Han mural , , n cha , ; kêng  dining or drinking scene from Chengtu, Szechuan Chinese cherry ; Chinese gooseberry ; ‒ Chinese hawthorn  kitchen scene from tomb in Chu-Chhêng (Shantung tea , ; yellow robe  Province) ,  , n, n Eriobotrya japonica  tomb at Liao-yang, Liaoning ‒ esculentist movement  tomb at Ta-hu-thing, Mi-hsien, tou fu making ‒, Eskimos  ‒ essential oils Eastern Han Tomb distillation  at Tung-Yang, Hsüi-I in Kiangsu Province n extraction ,  bronze an  tea , ,  Liao-yang, Liaoning ‒ esterase, Mucor-derived n meal setup ‒ Estes, J. W. n Ta-kua-liang ,  ethanol and ethylene, in fruit metabolism n eating see also utensils Eumsikbo (+s)  rules for  Euphorbia helioscopia n Ebers Papyrus (XII to XIII dynasties) n Europe eclipse of the sun  cheese use ‒ Edwards, J. n early pottery n eel  humoral theory  Egerton, C. n maritime trade with China 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Europe (cont.) Fansur, kingdom of  microbial enzyme production  Farb, P. & Armelagos, G. n, n, n night blindness  farina granules n oil extraction process ‒; oil press ,  fat  osteoporosis n animal , , , , ,  sunflower oil introduced to China  cooking use ,  tou fu  hydrolysis  Evans, J. C. n, n fatty acids ; esterification n evil spirits, warding off  fei (radish) n, , ,  evolution Feldman, M., Lupton, F. & Miller, T. E. n, n, organic ,  n technology ‒ fên (partially cooked grain)  eye diseases ,  fên (rice flour)  fen chiu (famous distilled spirit) n fa chiu (regulation wine) ,  fên phien (rice sheet)  fa hsiao (fermenting tea)  fên ping (rice filaments)  , ,  fagara , , , ,  fên ssu (silky starch threads) n Fairbank, W.  fên ying (fine rice starch) , n fan (cooked grains, especially rice) , , , , , fêng (Chinese turnip; colza) , n, , ,  , ,  Fêng Jên (Superintendent of Enclosures) n cha making , , , , ,  Fêng Kho-Ping (writer; th century) , n exposure to airborne fungi , ,  Fêng Shih Wên Chien Lu (Fêng’s Record of what he saw ferment making , , , , , , ; and heard; +th century) n red ferment  Fêng Su Thung I n making steamed rice , n fêng yü fa (air dried salted fish)  malt sugar making  Fêng-hsiang (Yung-chêng, Shensi Province) ,  polished rice  Fêng-huang Shan  etc. (on Han Tomb No.  at vinegar making  Fêng-huang Shan, Chiang-ling; ) n wine making , , ; wine origins  Fengshien (Shansi) ,  fan (roasting) , , , ,  fennel  Fan Feng-Yuan n oil  Fan Hsing-Chun n ferment , n, , , , ,  Fan Ka Wai n Acetobacter n Fan Khuai (late Chou and early Han period)  activity , ,  Fan Shêng-Chih Shu (Book of Fan Shêng-Chih; –st amylase , , ; amyloglucosidase  century) , n, ,  ,  Aspergillus , n gourd seeds ; burning  bacteria  lesser bean ; soybean n; taro  barley ,  Fan Shu-Yün ,  brick n, ,  fan tou (cooked beans)  cakes , , ,  Fan Tzu Chi Jan (Book of Master Chi Ni; −th century)  incubation , , ; wine preparation , fan wan (rice bowl)   Fan Yen (Dictionary of Local Expressions; c. −)  cha making ‒ fang (bream) ,  character  fang (square drink storage vessel)  chiang making, soy, wheat etc. –; meat & fish Fang Chhien-Li (writer; +th century) ,  ‒,  Fang Chien n, n commodity value  fang fêng identified variously as Siler divaricatum , common ,  , ‒ Radix ledebouriellae , or Ledebouriella seseloides for autumn wine ,  ; for spring wine ‒  development ‒, ‒ Fang Hsin-Fang , n, n, , , n, , enzymes ; etymology ‒ , , n, n, n,  , , , , n evolutionary history ,  Fang I-Chih (author of Wu Li Hsiao Shih; +th century) ferments in food processing –  yellow coat n, , –, , ; yellow Fang Khuai n mould –, , , , ,  Fang Shêng-Chi Shu (Book of Fan Shêng-Chih; −st glutinous rice n, –, ,  century)  yellow seed (Huang tzu)  Fang Yang  fungal myceliae ; population  Fang Yen (Dictionary of Local Expressions; c. −) , grain moulds , , , , n see Aspergillus, , ,  Rhizopus, Mucor , Monascus erh ; ferment types n; ping , , n, ; hai making , ‒ thang  herbal (medicated) , ‒, , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

incubation hut , ‒, ,  cha (pickle) ‒, –, –, – inoculum , n,  chiang ( paste) ‒, , ‒ made in modern China  chu i –; hai ; hsi ; i yü ,  manufacture of standard  fish sauce ( yü lu)  medicament  fermented products in East Asia – methods for making in distribution – early Mediaeval China ‒; kings  salted fish yen hsin, shiokara ,  late Medieval and Pre-modern China – fish paste chiang ; fish sauce  microbial activity control  fish preserve cha, narezushi ,  millet ,  ,  fermented products in ancient Greece & Rome mixed cultures of organisms ‒, , n – moderate ,  ,  salsamentum  mother ‒, ,  garum, liquamen, muria and allec  moulded wheat ,  rise and decline – MWT Inventory ,  medicine n and nieh (sprouted grain) ‒,  finely shredded ‒ origin and discovery –, –,  foodstuff category of ancient China  power, chhü shih ,  frying  products related to grain moulds  long , ; lucky , ; mock ‒ protease  oil  red , , ‒, , , ,  preservation in ice ,  invention ; making ‒, ‒; salted , , , , n, ; wet salted  preservative  storage n; transport  temperature control , , ,  tsao preserves ,  therapeutic properties ‒ literature ‒ Southeast Asia , ‒ fish soup  soy (chiang huang)  Fishery Superintendent ,  superior , ‒, ,  fishing ‒ chiang making ; ritual sacrifice ; wine early historic China  preparation ‒ implements  technology dissemination  Fitzgerald, E.  temperature control  five flavours (wu wei) ‒, ,  tsu , ; types , ; water ,  five grains (wu ku) , n, , , ,  wheat , ,  , , , ,  Chêng Hsüan’s listing  fu ju making  five spice n white  flag, sweet see cattail yeasts , , ,  flambeaux n, , ; making  fermentation, alcoholic see chiu, wine, beer, also lactic flask acid, tea distillation  amphora – pomegranate ,  by monkeys  flatus production , , ,  chewing cereals  Flatz, G. n saccharification, distinction between  flavanols ‒,  ,  technologies in East and West – flavouring  temperature n tea n, , ,  fermenting activity (chiao)  Flaws, B. n fermentor flax see hemp; linseed jar  flaying  temperature control ,  Fleming, A. n Fernandez-Navarrete, Domingo (Friar; +) , Fletcher, W. N. n  Flon, C. n, n filtration, wine ,  flour , ,  Finland, bread beer n elm-nut  Finney, P. L. n milling ,  fire  paste , n symbolic correlation  sago palm  firewood  sweet flour chiang ,  fish , , ,  Western civilisations  armoured (chia yü turtle)  see also dough; milling; quern; wheat, flour cooking ; steaming ; frying  flour food ,  dried, salted ,  flower essences, steam distillation  fermented products in China –, , – fluoride 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Fogarty, W. M. n frying see also stir-frying Fong Wen , n,  deep , , ,  Fong, Y. Y. n pasta ,  Fontein, J. & Wu Tung n dry  Foochow (Fukien)  oil ,  fish sauce , ‒n; soy sauce n, ,  ; shallow , , , , ,  jasmine tea  fu (delectable fish)  malt sugar making n; noodles n; oil press fu (cooking pot; boiler; wok) , , , ,  n bronze still ,  tea trading n; ting-pien-hu n fu (decayed; rotten)  food  fu (dried meat) , ‒ balanced consumption  fu (gluten)  disease control and cures , ; therapeutics  fu (thick puree)  implements for serving ‒, ,  fu chin (gluten) ‒ imports  fu chu (bean curd bamboo; dried bean curd sticks)  and medicine have a common origin  Fu Hsi (Legendary Emperor)  primary and supplemental  Fu Hsi-Jên n, , n, , n, n, n, n shops ‒ fu ju (fermented bean curd) , , , , ‒,  texture  organisms  uncooked n Fu Kung (th century)  vessels for serving ‒ fu shih (fermented wheat bran) n food canons ‒ fu shih (supplemental food)  early mediaeval ‒; late mediaeval ‒; Fu, Marilyn & Fong Wen  premodern ‒ Fu Shu-Chhin n, n, n, n, n, n food preservation –, – Fu Yun-Lung  chemical and physical methods , ‒ fu yung tou fu (hibiscus tou fu)  microbial action ‒, ,  ‒ , ‒, Fu-ling, tea production   Fuga vermicularis (puffer fish)  food processing ,  Fujiwara Fuhito n accidental discoveries  Fukien , ,  innovations ‒ bright bun , n labour requirements  emigration  necessity  kung fu tea  progenitors  noodles , , ; hung  technology ‒, ‒ red ferment ; red, i.e. yellow wine n, ‒,  evolution ‒,  red i.e. black tea n,  food resources ‒,  rice noodles  in ancient China – soy sauce making  imported  tea ,  foodstuff categories in ancient China  exports  Forbes, R. J. , n, n, n, , n, n, plantations  , n,  yü lu (fish sauce) , n fork , ‒, ,  funeral rites of royal household n three-pronged ,  thu ‒ (???)  funerals, yü hsi  fou liang (floating log stage)  fungi fou phing mien (floating duckweed pasta)  airborne spores , , , ,  Fowles, G. n enzymes  Frake, C. O. n growth on fan , ,  Frank, H. n inoculum  Franklin, B. n isolation from moulded grains  Freeman, M. n, n, n, n Near East Neolithic Age  freezing, distillation  red  Frescoes of Yü Lin Khu  in tempeh  frog, hai pastes  funnel, pottery for fermentation mash ,  fruit , ‒,  furnace for tea drying , , , ‒,  consumption  opening up  foodstuff category of ancient China  Fus¯o Ryakuki n incubation in sugar  preservation ‒ Gajdusek, D. C. n with sugar n Galen (+nd century) n, n, ,  sugar content  rickets 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

gall bladder ,  seaweed for cure ‒, ,  Gallus gallus domesticus  soil , ,  Gami al-mufridat (Ibn al-Baytar) n thyroid gland  Gardella, R. n, n, n, n therapy ‒ Gardener’s Chronicle  water , ,  Gardenia jasminoides  quality ,  garlic ‒, ,  West  chiang preserves ; salting  Golingal Han tomb, Inner Mongolia  garum (Greek and Roman condiment) , , Goodrich, L. C. & Wilbur, C. M. n ‒ Goody, J. n Garway broadside on tea (Thomas Garway; +) goose , , ,  , ,  gooseberry, Chinese (kiwi)  gasi (fermented congee of Philippines) n Goswell, R. W. n Gaspar da Cruz, Father ( Jesuit missionary; th gourd n, ‒,  century)  dish  Gelsemium elegans  seed, burning n, , ; pounding  general’s helmet vessel , , n grading tea ,  Geoponica (+th century), garum ‒ Graham, H. N. n geraniol n grain ‒,  , ‒, , ‒ Gerard’s Herbal n amount digested by ferment  gerdeh (bagel with hole covered by a film of dough) conversion to alcohol ,  n cooked (steamed) granules , ,  getsu (sprouted rice) ,  drinks derived from ,  ghani (Indian oil mill) ,  fermentation , , , ‒, , ‒ ghee (Indian butter oil from goat’s milk)  food resource , ,  gifts of ice , ,  foodstuff category of ancient China  ginger , , , , , ,  hulled ; kernel separation ; grinding chiang preserves ; tsao preserves ; tsu ,  , n, , n making digestible  dried ; honey preserves  moulds , , , ,  medicated wine ,  parching , n salting  soured ; spent residues  shih making  sprouted , , ‒, ,  tea flavouring n, , , ,  beer making  wild ,  grinding ; li making  ginseng ,  malt sugar ; porridge  gliadin  saccharifying activity  Glisson, F. (+)  Grand Chef n,  globulins  Grand Dietician n, n, n, , , glucono-delta-lactone  ,  glucose n Grand Physician for External Illnesses n gluten , , , , , ‒ Grand Physician for Internal Illnesses n addition to flour  Grand Veterinarian n chiang preserves ,  granule food ,  cooked ‒ grape ,  development , ,  cultivation  extraction  storage controlled environment  honey soaked  drying in honey  monks’ use of  grass dragon pearl ; mare’s treat – protein source ,  Chang Chhien and seeds  recipes ‒ steeping in water  regard for in Sung  grape vines  rye  cultivation ,  glutenin  grape wine , , n, ‒,  glycerol  distillation  Glycine max ,  fermentation process – glycyrrhiza  ferment use , ,  go ( Japanese chess; Chinese wei chhi) n Kansu & Shansi – Godley, M. R. n, n, n shelf life  goitre ‒ taxation  emotional stress  Western origin ,  mountain association ,  yeast chiao not used 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Greece fruits , ,  cookery n Chinese plum ; loquat n; oranges ; fermented fish sauce , , ‒ persimmon ; pomelo ; meal physical setup humoral theory  ; monographs  medicated wine ‒ rotary mill models n; seasonings  olive oil , n,  stoves , ; trays  yeast starter n vegetables , , khuei (mallows)  green meat (lü jou) , ‒ wine ‒ green manure  see also Han Tomb No. ; Han Tomb No. ; Hunan Green, R. M. n sheng po-wu-kuan grid or grating (in a still) –,  Han Fei Tzu (Book of Master Han Fei; −rd century) Grigson, C. n , n,  grinding stones ,  flavours n Groff, E. , , ‒ vessels  gruel  see also congee Han Kuo Tshê (Record of the Han State) n Guppy, H. B.  Han, O (writer; late Thang) ,  Gutzlaff, C. n Han Sen Tsai (nr Sian) Thang tomb  gypsum n, ; powder  Han Shu see Chhien Han Shu Han Shu I Wên Chi (Bibliography of the History of the ha-la-huo wine  Former Han)  haemorroids, salve for n,  han thao (Chinese cherry)  Hahn, E. n Han Tomb No.  (Ma-wang-tui) n, , ‒, ,  hai (pickle) ‒; (pickled minced meat) , , cooking methods , , ,  , ; (paste) , , , , ; dining furniture ,  cha  drink storage vessels ; pitchers ; stoups ; hai fu (sauce making by auto-digestion) n erh pei  Hai Jên (Superintendent of Meat Sauces) n,  fermented soy paste chiang ; fermented soybeans hai tai (seaweed) n; hai tsao (seaweed) ; hai tshai shih  (sea vegetable) n,  ferments ‒ hai thun (suckling pig)  fish bones  Hai Wei So Yin (Guide to the Delicacies of the Sea; fish: li, chi, chhi pien, yin ku, kan and kuei +)  food animal bones  hai yen (sea salt) n mammals: cattle, sheep, swine, dog, deer, and hair, oils for salving ,  rabbit hairpin n birds: chicken, duck, goose, pheasant, sparrow, crane Halde, J. B. du ( Jesuit scholar) n fruits: apricots ; Chinese apricot ; Chinese ham  date , ‒; Chinese sand pear ; Chinese hamanatto (fermented savoury soybeans)  strawberry ; loquat ; oranges ; Han brick murals ‒ persimmon ; pomelos  commentary  monographs ; MWT Inventory  interpretation  seasonings ; sweeteners ; utensils ,  tou fu making  wines ‒ see also Eastern Han mural see also bamboo slips, Han Tomb No.  at Han Chhang-Li Chi (Collected Works of Han Yü; + to Ma-wang-tui; Hunan nung-hsüeh-yuan; Ma-wang-tui ) n Han-mu po-shu han chhin (dryland celery)  Han Tomb No.  (Ma-wang-tui) , ,  han chü (cold pastry)  fermented soy paste  Han dynasty medicaments  Chinese cuisine  vinegar  foods , see also Wu Shih Erh Ping Fang Han dynasty tombs han tou (broad bean)  Chi-nan (Shantung) ; Golingal (Inner Mongolia) Han Wei Yin-Shih Khao (Investigation of Food and Drink ; Hupei ; Kiangsu ; Kuangsi ; during the Han-Wei Era)  Kuangtung ; Li-chou n; Liao-yang Han Ye-Chih (th century)  (Liaoning) , ‒ Han Yü (poet; + to +) ,  Loyang ‒; Man-chhêng ; Hangchou (Southern Sung capital) , ,  Phêng-hsien (Szechuan) ; Sa-ho dried salted fish  (Kuangchou) n; Ta-fen-thou (Yunmeng) gluten and pasta selling  n honeyed sweetmeats  cultivated grains ‒,  oil pressing establishments  drink storage vessels ; pitchers ; stoups ; sausages  utensils  tsao-preserved meat 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

hao yu (oyster sauce) n Hill, D. R.  Hardy, S. n, n, n, n Hillman, G. n Harlan, J. R. n, n, n, n, n Hillman, H. n Harler, C. R. n Hippocrates n, n harmonisation  Hirayama, K. n texture of food  Hiroshi Kongo n harmonising agents , , ‒ hishiho, hishio ( Japanese savoury sauces) ,  harmony concept ,  ho (grains)  Haroutunian, A. der n ho (harmonizing agents) ,  Harper, D. n, n, n, , n, n, , n, ho (lotus) , ; ho (millet) ; ho (spices) ; ho (wine n serving vessel) ,  , ,  Harris, L. J. n Ho Chhang-Hsiang n Harris, M. n, n, n, n, n Ho Chia Chhun (Sian) Thang tomb  Harrison, H. S. n ho chiang mien (rolled flat noodles)  Hartman, L. F. n ho fên (flat rice noodles) ,  Hartner, W. n Ho Han San Tshai Thu-Huei  Al-Hassan, A. Y. n Ho, I. n Hawaii n ho lo mien (noodles coagulated in boiling water)  hawkers selling soy milk , iced drinks  ho lo mien (noodles made by dough squeezing through Hawkes, D. n, n, n, n, n, n, n, , , orifices; pressed noodles) , ,  n, n, , n, n, n, n, n, n ho pei (without separation of the residues by filtration; Hawkes, J. G. n muddy brew) ,  hawthorn, Chinese ,  Ho Peng Yoke n Hayashi Minao n, n, n ho ping (grub shaped pasta) , n hazelnut, Chinese , ,  Ho Ping-Ti n, n, n, n, n health ‒ ho san (harmonise with rice crumbs)  heart disease  Ho Suan-Chhuan n heat inactivation, of tea leaves ‒ ho thun (puffer fish)  Heber, D. n Ho Tung (prefecture in southern Shansi)  hei chha (dark tea) n, n, ‒ ho tzu (cold pastry) n Hei Tha Shih Lu (Brief Notes on the Black Tartars; Ho Yen (official at court of Wei Emperor Ming-ti)  c. +) n ho-fên (thin rice noodle)  Hemiculter leucisculus  Ho-mu-tu (Chekiang) Neolithic site , ,  hemlock parsley , ,  pottery steamer ,  hemorrhoids, treatment  rice husks  hemp (ma) – hoieu nood (dragon’s eye) n five grains ,  , –,  Hole, F. n, n fibre and food  holistic approach  fruit  holly  oil , , , , n Homer n,  cooking ‒ Hommel, R. P. , , n, , ,  extraction , ,  Honan Provincial Institute of Archaeology n fermentation jar sealing  Honan shêng Hsin-yang ti-chhü wên kuan hui (Shang and yield  Chou Cemetery at Thien-hu, Lo-shan County; seed , , ,  ) n Hempen, C. H. n Honan shêng po wu kuan (Thirty Years of Archaeological henbane  Investigations in Honan; ) , n Henderson, B. E. n Honan Shêng wên-hua-chü  Hêng Than (writer; – to +) n Honan shêng wên-wu khao-ku yen-chiu-so n Hêng-Ti (Emperor; +–)  Honan shêng wên-wu yen-chiu-so (on the Neolithic Site at Herbert, V. n Chia-hu, Honan; ) n,  herbs honey , , ‒, ,  ferment , , ‒ fermentation ‒, ,  medicated wine , ,  pasta making ,  red ferment  preservation of jujubes ; preserved fruits ‒ steamed  sweetener ; wine , ‒; vinegar  Hero (Mechanica) , n Hopei  herring n dried jujubes n Hesseltine, C. W. n, n, n, n, n, n, Hopei shêng wên-hua chü wên-wu kung-tso tui (on Yen n, n capital at I-hsien; ) n hibiscus, flowers , oil ‒, tou fu  Hopei sheng khao-ku yen-chiu so (Shang Site at Thai-hsi, Hilbert, J. R. n Kao-chhêng; ) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Hopkins, D. C. n, n Hsiang Thu (lord of Shang dynasty)  hops , ,  hsiang tshu (fragrant vinegar)  hor faan (Cantonese flat rice noodles)  hsiang yu (sesame oil)  Hordeum vulgare ,  Hsiang-yin county (Hunan province) n horn, drinking cups ‒ hsiao chiao (lesser leaven)  horse ‒,  hsiao chung (souchong tea) n consumption of horseflesh  Hsiao Jên (official) n domestication ; trading n; uses  hsiao lung thuan (little dragon cake)  see also donkeys hsiao mai (lesser mai, or wheat) , n,  , , , n horticulture, Chou period  hsiao suan (rocambole) ,  Hothang ‒, , , n hsiao thang (little sugar)  Hou Han Shu (History of the Later Han Dynasty; hsiao tou (lesser bean) n, , ,  +‒) n, ,  hsieh (Chinese cherry)  distilled spirit ? hsieh (Chinese shallot) , ,  grape wine n Hsieh Chhung-An n, n,  lo  Hsieh Fêng (writer; + to +) , ‒, , , pasta n  soybeans  Hsieh Kuo-Chên n Hou Hsiang-Chhuan n, n Hsieh Ta-Huang n Hovenia dulcis ,  hsien (bamboo whisk) ,  Howe, B. n hsien (rice)  Hsaio Erh Yao Chêng Chih Chüeh (Therapy of Childhood hsien (salty) ,  Diseases; +)  hsien (steamer) , hsiao suan (rocambole) n Hsien Chhin Ngo Chi (Random Notes from a Leisurely hsiao tshung (spring onion)  Life; +) ,  hsi (dried meat) , ‒ soybean sprouts  hsi (Caretta caretta olivacea) ‒ hsien mien (stretched noodles; thread noodles) n, hsi (male hemp plant)  , ,  hsi (type of vinegar) ,  hsien thao (sacred peach, food of the immortals)  hsi chiang (acid type of sauce) ,  Hsien-yang, Chhin palace complex  hsi chiang (freshly ground bean puree)  hsin (mother of ferment) ,  Hsi Ching Tsa Chi (Miscellaneous Records of the hsin (pungent) , ‒, ,  Western Capital; +th century) ,  hsin (sturgeon)  hsi chhü (fine ferment)  Hsin Fêng Chiu Fa (Hsin Fêng Wine Process; Southern hsi erh (Xanthium strumarium) n Sung) , , ‒ hsi fan (thin or diluted fan, i.e. congee) n Hsin Hsing n hsi hsin (Asarum sieboldi) ,  Hsin Hsiu Pên Tshao (New Improved Pharmacopoeia; Hsi Hu Lao Jên Fan Shêng Lu (Memoir of the Old Man of +) , ,  West Lake; Southern Sung) , n,  chiang use ,  hsi huan pin (ringlet pasta)  ,  fermented milk  Hsi Jên (Supervisor of Vinaigrette Viands) ,  grape n, wine ,  Hsi mien chin (washing gluten; +)  malt sugar ; mead  hsi shui hua (wet slippery noodle) n shih use ; soybeans  Hsi Yu Chi ( Journey to the West; + and +) tea , , ,  n, , shih ping n vinegar  Hsi Yüan Lu (Washing Away of Wrongs; +) n Hsin Lun (−st to +st century)  Hsia Hsiao Chêng (Lesser Annuary of the Hsia Dynasty; hsin mao (day of the month) ‒ −th to −th centuries)  Hsin Shu-Chih n, , n Hsia Wei-Ying n, n, n, n, n hsin shui (rice wash water; trusty water?)  hsia yu (shrimp sauce) n,  Hsin Thang Shu (New History of the Thang Dynasty; Hsia-tu palace  + to +) n, n Hsiai Lo (Discourse on Crabs; +)  ice chambers  Hsiai Phu (Monograph on Crabs; +)  Hsin Yüan Shih (New History of the Yuan)  hsiang (beef tallow flavour)  Hsin-tu (Szechuan), Han brick mural ‒ hsiang (dried salted fish)  hsing (almond)  Hsiang An-Chhiang n hsing (apricot) ,  hsiang chhang (sausages)  hsing (lard flavour)  hsiang chün (shitake)  hsing (malt sugar)  Hsiang Hsi  hsing (raw) n hsiang jih khuei (sun flower, sun-facing khuei) n Hsing Ching (Star Manual) n hsiang mo (fragrant ink) n Hsing Hsiang-Chhên n, n, n hsiang phien (fragrant bits), jasmine tea  Hsing Jung-Chhuan , n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

hsing kêng (mixed soup) ,  Hsüu Po  Hsing Lin Chê Yao (Selections from the Apricot Forest; hu (drink storage vessel)  , , n th century)  hu (garlic) ,  hsing tzhu (lateness in walking) ,  hu (gourd) ‒ Hsing Yuan Lu (Memoir from the Garden of Awareness; hu (large pieces of fish)  +) , ‒, , n, , , n, n hu (vase) ‒,  chiang making n, , n,  Hu Chia-Phêng n, n dried meat and fish  hu chiao (black pepper)  orange storage  Hu Chih-Hsiang n processed fruits  Hu Chih-Hsiao n salting of vegetables  Hu Hou-Hsüan n, n sausages ; sung ‒ Hu Hsi-Wên n shih making , ; soy condiments ; soy sauce Hu Hsin-Shëng n ‒, , ,  hu ma (sesame; sesame seeds) , , , ,  tou fu ; fu ju making  hu ma yu (sesame oil)  vinegar recipes  hu mi ssu (koumiss)  Hsing-chêng (Honan)  hu pho thang (amber coloured malt sugar)  hsiu (confections)  hu ping (flat bread; baked pasta) , , , n Hsiu-shui (Kiangsi) n Hu Shan-Yüan n Hsiung Deh-Ta n Hu Shih n hsiung chhiung (hemlock parsley)  Hu Ssu-Hui (author of Yin Shan Chêng Yao; Grand Hsiung Fan (writer; +th century)  Dietician of Mongol court; th century) ,  Hsiung Kho (writer; +th century)  Hu Tao-Ching n, n Hsiung Nu (northern pastoral people)  hu tou (pea)  hsü (tench) ,  Hu Ya (Lakeside Elegance; c. ) , , ,  Hsü Chha Ching (Tea Classic Continued; +) , hua chiao (fagara) ,  , n hua chüan (flower roll) n Hsü Chien (physician; +th century) n Hua Tho (physician; + to ?)  Hsü Cho-yun n, n, n, n, n, n, n, , hua tshai (slippery vegetable) n n, n, n Hua Yang Kuo Chi (Records of the Country South of Hsu Cho-yun & Linduff, K. n Mount Hua; +) ‒ Hsü Chu-Wên n tea production  Hsü Hsiai Phu (Continuation Monograph on Crabs; Huai Hai Chi (Collection from Huai Hai; c. +) n Chhing dynasty)  Huai Nan Tzu (Book of the Prince of Huai-Nan; c. −) Hsü Hsüan ‒ , , ,  Hsü Hung-Shun n, n, n beriberi  Hsü Kuang-Chhi (th century) ,  diet and health association n Hsü Pei Shan Chiu Ching (Continuation to the Wine goitre  Canon of North Hill)  tou fu  Hsü Pho (writer; th century) ,  Huai-Nan (Anhui Province) , n Hsü Po Wu Chih (Continuation of the ‘Records of the Prince of (legendary inventor of tou fu) , , , Investigation of Things’; Northern Sung) ,  n huan fêng (slow wind) alias for beriberi  Hsü Tsung-Shu , n Huang Chan-Yüeh , n, n, n, n, n, n, Hsü Tzhu-Yü (writer; +th century) ,  , , n, n, n ,  huang chêng (yellow mould ferment) –, –, – Hsü Wang (physician; Chou to Wei dynasties)  huang chha (yellow tea)  Hsuan Kung (Duke of Lu State; –) n Huang Chhi-Hsü n Hsuan Kung (King of Chhi State; –)  huang chhuan (Yellow Springs)  hsüan (large slices of meat)  Huang Chien-An n hsüan chiu (water; primordal wine) ,  Huang Chin-Kuei n Hsuan Ho Pei Yuan Kung Chha Lu (Pei-yuan Tribute Teas; huang chiu (yellow wine) n, , ‒,  +, +) , ,  Huang Chu-Liang n insignia , ,  huang chüan (pharmaceutical bean sprout)  scented teas  Huang, H. T. , n, n hsüan tshao mien (daylily pasta)  Huang, H. T. & Dooley, J. G. n Hsüan Tsung (Thang Emperor; +)  Huang Hai Research Laboratory  Hsüan-wei, ham n Huang Ho, Neolithic communities  hsüeh hsia kêng (snow and red cloud soup)  huang i (yellow coat ferment) , , , ,  Hsüeh Pao-Chhên n, n Huang I-Chêng (writer; Ming)  hsün tou fu (dried smoked tou fu) , , ,  Huang Ju (writer; +th century)  Hsün Tzu (Book of Master Hsün; c. −)  Huang Kuang-Chu n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Huang Kuei-Shu n hung chhü (red ferment) , , – Huang, R. n making – Huang Shan, monkeys  therapeutic properties  Huang Shêng-Tsheng (Ming dynasty)  hung chiu (red wine) ,  Huang Shih-Chien n, n, n, n, , n, Hung Kuang-Chu , , n, n, n, n,  n, n, , , n, ‒, , n, , Huang Thing-Chien (author of Shih Shih Wu Kuan; , , n, n, n, n, n, n, n, + to ) ,  n, , , n, n, , n, n, n, Huang Ti (legendary Yellow Emperor; c. −) , , ,  , n, –, , , , n, , , , n n, n, n, n, n Huang Ti Nei Ching Su Wên, I Shih (Translation and Hung Lou Mêng (novel; Chhing) n, n Annotation to the Yellow Emperor’s Manual Hung Po-Jên n of Corporeal Medicine; ) , , n,  , hung shao (stew or red-cooking) ,  ‒ hung ssu mien (silky red noodles)  balanced consumption of foodstuffs  hung tsao (red fermented mash) ,  beriberi  Hung Yeh n five flavours n hung-chha (black tea) n harmonising agents n hunting, early historic China  staple grains n huo (braising; pot-roasting) ,  wine ,  huo (cooking pot) , , ,  huang tou (yellow soybean substrate)  stir-roasting wheat  huang tou ya (soybean sprouts)  huo chhü (fire ferment)  huang tzu (yellow moulded beans or yellow seed ferment) huo chiu (fire wine)  , , , , , , ,  Huo Fêng n, n, n Huang Tzu-Chhing n, n, n, n huo kang (fire urns)  Huang Wên-Chhêng n huo kêng (soybean leaf soup)  Huc, M. n,  huo pho chiu (fire-pressured wine) ,  Huei Hung (Buddhist monk + to ) n huo thui (ham)  Hui, K.  Hupei Hui (King of Liang; c. −), butcher to  Han tombs ; tea exports ; Hui Tsung (Emperor, supreme ruler of China + to tea plantations ; yellow tea  +) ‒, ‒ Hupei shêng po-wu-kuan (Han Tomb No.  at Ta-fen-thou first infusion of tea  in Yunmeng; ) n, n,  tea making  hut, thatched for ferment cake incubation , ‒, Hui, Y. H. n  human creativity – Hymowitz, T. n Humulus lupulus  Hyoscymus niger  hün (mushroom)  hypolactasia genetics n hun thun (wonton) , – Hypophthamichthys molitrix  hun-thun mien (wonton soup with noodles)  Hyson tea n, n hun yu (animal oil)  Hunan dark tea n; tea exports ; tea plantations i (coat or film) ,   i (drink from plum juice) ; i (honey cakes) n; Hunan nung-hsüeh-yuan (Plant and Animal Specimens at i ( Job’s tears)  Han Tomb No.  at Ma-wang-tui; ) n, n, i (malt sugar) , , , ,  n, , n, n, n see also Han Tomb No.  discovery , ,  (Ma-wang-tui) making ,  Hunan sheng po-wu-kuan (Han Tomb No.  at Ma-wang- references to  tui Vols I & II, ) , n, , n,  i (medical arts) ; i (malt syrup) ; i (rice cakes) see also Han Tomb No.  (Ma-wang-tui) n Hunan sheng po-wu-kuan (on a Western Han Tomb at i (thin congee) ; i (water pitcher) ,  Sha-tzu-thang, Changsha; ) , , n, n, i chhü (common ferment for autumn wine) ,  n, n I Chien Chi (Strange Stories from I-Chien, c. ) n, fermented soy paste chiang n, shih n , ,  tea? n steamer  hung (granular wheat ferment) ,  I Chien San Chih n, n hung chha (red tea) , , , ‒, n I Chien Ting Chih n early reports ‒, ‒ I Ching (Book of Changes; Chou) ,  exports ,  chhang ritual wine ‒; hsi  Indian exports n I Chou Shu (Lost Records of the Chou Dynasty; c. −) processing ,  , , n traders n I Fang Lei Chi (Korean medical encyclopedia; +) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

i fu mien (I family noodle) n Ichino Naoko n, n, , n I Hsin Fang (Collection of Essential Prescriptions; +) Iconographia Cormophytorum Sinicorum (Institute of Botany;  ) n I Hsüeh Chêng Chuan (Compendium of Medical Idrisi (Arab traveller; th century)  Theories; +)  Ikeda, I. n I Li (Ritual of Personal Conduct) ,  Il Milione (Ramusio)  I Li Chu Shu (I Li with Annotations and Commentaries; Iliad (Homer) n, n Chhin and Han) , n, , , ; chiang  Immortals, home of n I Lin Chi Yao (Collection on Medicinal; +)  Imperial Academy of Medicine  I, Marquis of (tomb, State of Tsêng, Sui-Hsien, Hupei) imports of food  , ,  incantations for fermentation process  I Ning Chou Chhi (Gazetteer of the I-Ning Prefecture) India  British tea planters  I people n cookery n I Shih Thung Yuan (food and medicine have a common heating ditch for tea processing n origin)  labour problems  I Shuo (About Medicine; +) n oil mill (ghani) ,  i thang (malt sugar)  tea industry , , ‒ I Ti (preparer of alcoholic drinks) ,  tea processing implements  i tsêng chêng chhü (distilling)  Indian Agriculturalist (Calcutta) () n I Wên Lo (Bibliography of the Thung Chih; +) ‒ Indochina, technology dissemination from China  I Wên Lei Chü (Encyclopedia of Art and Literature; Indonesia +) n fermented salted fish  I Ya I I (Remnant Notions from I Ya; Yuan)  , , fermented soyfoods  ,  fish sauce  cha ; chiang preparation , ; chiang yu  rice noodles  leaven recipe ‒; man-thou ; noodles  technology dissemination from China  red ferment ,  tempeh – soy condiments ; soybean sprouts  tou fu  tea recipes n Ingen (Zen master; +th century) ,  tou fu ; soy milk  inoculum vinegar recipes  ferment , n,  wine fermentation , n fermented soy paste  I Yin (legendary master chef of Shang dynasty) , , koumiss   lactic acid fermentation n cassia ; fish ; ginger  insignia template for tea , ,  harmonising agents ,  insulation, straw ,  oranges ; taro  Internal Culinary Supervisor , n i yü (wet salted fish) , , , ,  International Conference (th) on the History of Science I Yung-Wên n, n, n in China (Cambridge; ) n, , n I-chang (Hupei)  International Tea Committee  I-Ning Prefecture  intestines, sausages  Iacopone da Todi (ca. –)  iodine deficiency ‒ Ibn al-Baytar n Ipomeia batatas  ice ,  Iran  cellars ‒, ; chambers ‒; collection  wine (grape) process origination  cutting ; fish preservation  Ishige Naomichi , , , n, n, n, , gifts , , ; price  , , , , , n, n, , n, , selling in Khaifeng market ; storage ,  n summer gifts ; use , ‒ Italy ‒ wells ‒,  ice-cream  ice box  noodles, arrival from China  ice house ,  pasta ‒,  construction , ; pits ‒ Itoh, H. n, n, n Fêng-hsiang (Yung-chêng, Shensi Province) , itriyya (filamentous pasta, macaroni) , ,   Hsing-chêng (Honan)  Jabir (Arab chemist; th to th century) n insulation ,  Jacob (Bible) n Montecello (Virginia, USA) n Jacobson, J. I. L. L. n Ningpo region ,  James, P. n, n wells ‒ jang (fermented soyfood)  ice-cream  jang ho (wild ginger) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

jang ho (Zingiber mioga) ,  ju lo (drink from milk)  Japan ju pei (oven)  Buddhist monasteries  ju ping (milk curds) , n fermentation components  Judaic tradition  fermented salted fish ; fish sauce , ; hishiho jujube see also date  chiang making n Jomon culture n drying  microbial enzyme production  monographs  noodles & pasta seeds  introduction ; technology  steeped in water ; stored in millet straw  oil extraction process ‒; oil press ,  tea flavouring  savoury sauces  wine , n soy fermentation technology ‒ Juvenal  soybean curd technology , ‒ sprouted rice wine  Kua-chou area (Northwest China)  steamed bun (man-thou)  Kaifeng  sweet liquor (amazake) production  honeyed sweetmeats  tea ceremony  sausages  technology dissemination from China  Kakushin (Buddhist monk; +th century) , n tou fu  kál kuksu (sliced noodle, Korean)  characteristics ; transmission from China Kalimantan, fish sauce  ‒ kalja (bread beer) n wine making , n kan (Elopichthys bambusa)  Japanese scroll by Seibe Wake  kan (orange) ; kan (sweet taste) ,  jar ,  kan chiao (dry yeast)  pointed bottom , ,  kan lan (Brassica oleracea) ; kan lan (Chinese olives)  shih incubation , ,  kan lo (dry yogurt or cheese)  wide-mouthed , , ,  Kan Lu Chiu Ching (Sweet Dew Wine Canon; Thang see also pot; vessels dynasty)  jars, starch preparation  kan pi wêng tshai (drying pickling in a sealed jar) ,  jasmine tea ,  kan tang (wild pear)  Jasminium sambac ( jasmine shrub)  kan tsao (drying by heat)  Jatropha janipha  kan-cha (fruit of loquat/cumquat type) n Jaubert, A. n kang (wide-mouthed basin) n,  Jefferson, Thomas, ice house at Montecello (Virginia) Kanshin (master Buddhist monk; +th century) , n  jellyfish Jeh  Kansu province ,  jên (perilla seed)  grape cultivation  Jên Jih-Hsin n Neolithic site n jen shên (ginseng)  tombs of Later Han, Wei and Chin n Jên Ti n Kansu shêng po-wu-kuan (on the Excavation at Jenner, W. J. F. n,  Huang-niang-niang-thai, Wu-wei, Kansu jeot-cal (chu-i in Korea) ‒ Province; )  Jerome, St  Kansu shêng wên-wu kuan-li wei-yuan-hui (on Tombs  &  jo (bamboo)  near Chiu-chhuan; )  jo (reeds)  kao (soft animal fat)  jo (roll)  kao (cooked food of erh type)  jo nien (rolling)  kao ( juice)  Job’s tears  kao (young lamb)  Johnson, B.  Kao Chan-Li (late Chou and early Han period)  Johnson, P.  Kao Chhuan n Johnstone, B. n kao chih (sheep tallow)  Jomon culture (− th century), Japan , n Kao Ching-Lang n, n, n ju (meat; animal flesh) , ,  Kao Hsiu ,  ju (milky emulsion)  kao huan (ring pastry)  ,  ju chiang (meat paste) ,  Kao Jui (prince in Northern Chhi; + to +)  ju chih (milk)  Kao Kuei-Lin, Hsieh Lai-Yung & Sun Yin  ju chiu (milk wine)  Kao Lien (writer; Ming dynasty) ,  ju fu (milk curds; decayed milk) ‒,  kao pên (Lingusticum sinense)  ju hsiang (Bombay mastic; Boswellia carterii?) n,  Kao Shih-Sun (th century)  Jü Lin Wai Shih (Unofficial History of the Literati; Kao Tsu, Emperor  c. +) n,  Kao Yang n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

kao yu (beef tallow)  Kitan, honeyed sweetmeats  Kao-Chhang or Kaaochhang (Sinkiang) ,  kitchen  conquest (+) ,  kitchen scene, Eastern Han ,  , n, n kao-liang (sorghum) n,  kiwi fruit (Chinese gooseberry)  Karim, Mohamed Ismail Abdul n Klemm, F. n,  karintou ( Japanese sweet pastry)  Knechtges, D. n, n, n, n, n, n, n, Karlgren, B. n, n, n, n, n, n, , n, n n, n, n Knochel, S. n, n Katz, S. n Ko Chang-Kêng (Taoist monk)  Katz, S. & Maytag, F. n Ko Chia-Chin n kechap (fermented soyfoods in S.E. Asia)  Ko Chih Ching Yuan (Mirror of the Origin of Things; Keeper of Victuals , n,  +)  kêng (rice) , n Ko Hsuan (great-uncle of Ko Hung)  kêng (soup or stew) n, , ‒, ,  Ko Hung (alchemist and author; +th century) n, cauldrons  , , ,  utensils  ko phêng (culinary art)  Kêng Chien-Thing n Ko Wu Chhu Than (Simple Discourses on the Kêng Hsüan n, n, n Investigation of Things; c. +) n,  Kêng Liu-Thung n Kodama, K. n, , n, n kêng mi (rice)  koji (chhü in Japanese) n, n, ‒, , , , ketchup n n,  kettle, tea ,  Aspergillus n Khader, V. n barley , ; rice  Khai Pao Pên Tshao (New and More Detailed miso preparation , , ‒ Pharmacopoeia of the Khai-Pao reign-period; soybean  +)  Kollipara, K. P., Singh, R. J. & Hymowitz, T. n khai pei (open up the furnace or tea work station)  Kondo, H. n Khaifeng (Northern Sung capital) ,  konton (flat piece of dough)  ice snow and cold water selling in market  Korea Khang Hsi (Chhing emperor)  fermented fish products , , ‒ khao (roasting) ,  fermented salted fish ; fish sauce  Khien Du n fermented soyfoods  Kho Chi-Chhêng n noodles  Khou Tsung-Hsi (writer; +–th century) ,  technology dissemination from China  khu (wild rice) n tou fu n khu chiu (bitter wine or vinegar) ,  Kosikowski, F. n, n khu kua (balsam pear) n kou (dog)  khu thu (bitter thu)  kou lou (rickets) ‒ khu tshai (bitter vegetable) , ,  kou thu (dog butchers)  khu tshai (sowthistle)  kou tzu wine ,  khuai (thin slices or strips of meat) , , ‒,  koumiss ‒,  khuai (thinly sliced fish) n alcohol content  khuai tsu (chopsticks)  distillation n,  khuei (mallow) , ,  , ,  inoculum  Khuei Ming n, n making  khun pu (sweet tangle) ,  Kranzberg, M. n Khun Wu (legendary official of Hsia dynasty; c. −) ku (grains) , ,  n ku (wine serving vessel) ,  ,  Khung Ying-Ta n, , , n Ku Chhi-Yuan n Kiangsi  Ku Chin Lu Yen Fang (Well Tested Prescriptions, Old and tea plantations ; tea trade ,  New; +th century)  Kiangsu  Ku Chin Thu Shu Chi Chhêng n Han tombs  Ku Chu Shan (Kiangsu and Chekiang region)  kidney Ku Fêng n chhi  ku pai phi (rice bran)  deficiency  ku ping (pressed oilseed cake)  kieh chiap n Ku Shih Khao (Investigation of Ancient History; +) Kikkoman, K. K. n, n , n Kikuchi, S. n, n, n ku tzu (setaria millet)  kimchi (Korean fermented fish product)  Ku Yen-Wu (writer; th century)  Kinzanji (Temple of the Gold Mountain)  Ku-chu-shan area (Chekiang) n Kitab al-Wusla ila I-Habib (+)  Ku-Thien (Fukien) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

kua (melon) , ,  Kui Thien Lu (On Returning Home; +) n kua mien (hung noodles) n, ‒, ,  Kui Thien Suo Chi (Miscellanies on Returning Home; Kua Shu Shu (Book of Melons and Vegetables; Ming +)  dynasty)  kuki (fermented savoury soybeans)  kua-mien (hung noodle) ,  Kulp, K. n kuan (bamboo splints; skewers) ,  Kumamoto Prefecture ( Japan) n kuan (roach) ,  kung (palace)  kuan (urn) n,  kung (wine serving vessel) ,  ,  kuan chhang (sausages)  kung chhu (palace chef )  Kuan Phei-Shêng n Kung Chih n, n, n Kuan Tzu (Book of Master Kuan; –th century) n, , kung fu tea , n ,  drinking ; preparation ; Kuang Chhün Fang Phu (Monographs on Cultivated washing of tea leaves n,  Plants, Enlarged; +)  Kunkee, R. E. n Kuang Chi Chu (Notes on Wine Vessels; Sung) ,  Kuntze, O. ,  Kuang Chi Fang (+)  kuo (cooking pot; boiler; wok) , , , ‒, , Kuang Chih (Extensive Records of Remarkable Things;  late +th century) ‒ tea processing ,  Kuang Chün Phu (Extensive Treatise on Fungi; +)  kuo (fruit) ,  Kuang Tsêng-Chien n Kuo Chhing-Fan n, n Kuang Wu (Emperor, founder of Eastern Han dynasty) kuo huang (firming the tea yellow)  n kuo lo (drink from fruits)  Kuang Ya (Enlargement of the Erh Ya; +) ,  kuo lü (filtering)  tea ‒ kuo lu (tea called in Nan Yueh) n Kuang Yang Tsa Chi (Miscellanies about Kuang-Yang; Kuo Pho (c. +) ,  +)  Kuo Phu  Kuang Yun (Revision and Enlargement of Dictionary of Kuo Po-Nan , n, , n, n, n, n, Characters Arranged According to their Sounds n, n, n, n, n when Split; +)  , n Kuo Shu (Discourse on Fruits; +mid-th century)  Kuang-chou Chi (Record of Kuangtung; +th century)  Kuo Su (Fruits and Vegetables) n Kuang-nan  kuo-thieh (pot stickers)  kuang-ping (bright bun; half-sized bagel) , n kvas (bread beer) n Kuangchou shi wen-kuan-hui (on Han Tombs at Sa-ho in Kwangsi, yü lu  the Eastern Suburb of Canton; ) n Kweichow ,  Kuangsi ,  distilleries  Kuangtung , ,  emigration  la (cured by drying)  tea brokers ; kung fu tea ; red tea  la chha (cake tea; waxed cake tea) ,  rice noodles (ho fên)  la chhang (sausages)  sausages ; la jou (cured meat)  soy sauce making –, –; fish sauce ( yü lu) la mien (pull noodle) ‒,   la yüeh (twelfth month)  Kuangtung Hsin Yü (New Talks about Kuangtung; +) laap cheong (Cantonese sausages)   labour Kuangtung shêng po-wu-kuan (Chin & Thang sssites at for food production  Shih-hsing, Kuangtung, )  ice collection and storage  Kuanthou soy sauce of Fukien ,  large households n Kublai Khan (Yuan emperor)  tea production n, n, ,  kudzu vine  women n kuei (cassia) , ,  lactic acid bacteria , n, , n, n, n kuei (iron mould for tea pressing)  in fermented soyfoods n kuei (serving vessel) ‒,  ,  lactic acid fermentation , , ‒, ‒, , kuei (Siniperca) ; kuei (tortoise)  , ,  kuei chih (Cinnamomum cassia)  inoculum n kuei hsin (heart of cassia)  suan tshai ; tsu  Kuei Hsin Tsa Shih (Miscellanies from the Kuei-Hsin Lactobacillus ,  Street; c. +)  lactose , ,  kuei hsiung (turtle chest)  intolerance n Kuei Jên (Tortoise Keeper) n malabsorption , n kuei pei (turtle back)  ladle , , ‒ kuei wine  tea  kui thiao (rice cake filaments)  Lafar, F. n, n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

laganum (pastry)  legumes Lagenaria leucantha ,  germination n lagman (filamentous noodles)  toxins ; inactivation of  lai (or rai Japanese sweet liquor)  Lehrner, M. n lai chhi (tou fu)  lei (drink storage vessel)  lai fu (radish)  lei (pottery vessel) n Lai Hsin-Hsia n lei chiu (filtered wine)  Lai, T. C. n lettuce , ,  lakare-no-lao (wine-making dregs)  salting  lamb  Levi-Montalcini, R. n cha ; chiang ; tsao preserves  li (boiler) , , , ,  meat bun ; red pot-roast  li (carp) , , ,  sacrifical ritual ; li (Chinese chestnut) , ,  skins ; tallow  storage ‒ young  li (Chinese Japanese plum) , ‒ Laminaria saccharina n li (mountain suan) n lamps see also flambeaux li (pear) , ‒ oil ,  li (propriety as in Li Chi)  lan (bamboo basket)  li (sweet weak wine) , , , , ,  lan (steeped pears)  association with soups and decoctions  lan xiang (orchid tea)  definition  land animals ‒ discovery , ; discontinuation ,  domestication ; food resources  making , , , , , , ‒ lang tang (henbane)  nieh for making ; origin in China ‒, ; lao (wine mixed with lees; muddy wine) , , , ritual purposes  , , n Li, C. L. n lao chao (fermented congee) n Li Chao (+th century)  lao chhên tshu (well-tempered vinegar)  Li Chhang-Nien n, n, n, n, n, lao chhou (mellow drawn soy sauce)  n Lao Hsüeh An Pi Chi (Notes from the Learned Old Age Li Chhi n Studio; +) ,  li chhi (tou fu) ,  Lao Tzu  Li Chhi (Utensils of Rites) n lao wan (dumpling or wonton)  Li Chhiao-Phing n, n,, , , n, , Laos , ,  fermented salted fish , ; fish sauce  Li Chhing-Chi n lard , , , n Li Chhun-Fang n lasagna ‒ li chi (litchi)  Latham, R. n, n, n Li Chi Phu (Monograph on Litchi; +) (Tshai Latourette, K. S. n Hsiang), dried litchi ‒ Lattimore, O. n Li Chi (Record of Rites; +st century) ,  , ‒ Latuca denticulata ,  bed ; dining furniture ,  Lau, D. C. n, n, n beef ; dogflesh ; game mammals and birds ; Laudan, R. n horseflesh ; mutton ; pork ; cooking Laufer, B. n, , n,  methods , , , , , ‒ Leang Ching (cooling the leaves)  food, fan, shan & hsiu ; braised meats ; congee leaven  ; erh ; kêng , ; soybean gruel ; shan types ,  , , , ‒ food ; eight delicacies n Leclerc L.  drinks ; drink storage vessels ; fat for Ledebouriella seseloides  cooking ; harmonising agents ; starch ; Lee, Arthur (Professor at Amoy University)  sweeteners , ; vinegar ,  Lee, Cherl-Ho n fermented meat or fish paste , , , n, Lee, Cherl-Ho, Steinkraus & Reilly n, n,  Lee, G. n fruit ; Chinese cherry ; raisin tree  Lee, H.-G. n fu and hsi ; tsu ,  Lee, Sung Woo n, n, n grain preparation ; meat cutting  leek, Chinese , , , , ,  meal setup , ; hand cleaning  Legenaria leucantha n Ming Thang Wei (Hall of Distinction) n Legge, J. n, n, n, n, n, n, n, n, n, nieh (sprouted grain) , ; rice ; salt ; n, n, n, n, n, n, n, n, n, n, wheat flour n n, n, n, n, n, n, n, n, , serving implements , ; chopsticks ; , n, n, n, n, n, n, n, spoon  n, n, n, n, n, n serving vessels , n, , ; vessels 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Li Chi (cont.) liang (millet or sorghum) n, , ,  Son of Heaven , n liang (tea from parched grain)  vegetables ‒; lesser bean ; smartweed ; Liang Chang-Chü (writer; th century)  mushrooms  Liang Chhi-Chhao n, n wine , , ; medicated  liang mi (large-grained setaria millet)  Yüeh Ling (Monthly Ordinances) , , ,  Liang Shu (History of the Liang; +) n Yin-Tê index  Liang Wu-Ti (emperor r. + to +)  Li Chien-Min n Liang-chou tzhu (Song of Liang-chou; c. +)  li chih (litchi)  Liang-shi pu yu-chih chü chia kung chhu (Oil pressing Li Chih Phu (Treatise on the Litchi; Ming) n improvements, ) n,  Li Chih-Chên n liao (smartweed) , , , ,  Li Chih-Chhao n Liao Shih (History of the Liao Dynasty)  Li Ching-Wei , n Liao-yang Han tomb, Liaoning , ‒ Li Chung-Hsüan  lichens  Li Fa-Lin , n Lieh Chuan (Biography of Shih Chhung) n, n Li Fan n, n, n, n, n, n, n, n, n, Lieh Tzu (Book of Master Lieh; +) , n n lien (lotus) ; lien ou (lotus rhizome)  Li Hai Chi (c. +) n Liener, I. E. n li hing mui (salted mei fruit of Hawaii) n Ligusticum wallichii  Li Ho (Thang poet; +–) n, ,  lime, oil processing  Li Hua-Jui n, , n, , n Lin An (Hangchou)  Li Hua-Nan (writer; th century)  Lin Chêng-Chhiu n Li Hui-Lin n, n, n, n, n, n, n, , n, Lin Ching-Yin (traveller to Japan; +)  n, n, n, n Lin Hsiang-Ju & Lin Tsuifeng , , n, n Li Ji-Hua (writer; + to )  Lin Hung (author of Shan Chia Chhing Kung; southern Li Ju-Chên (writer of novels; +–) n Sung) , , ,  Li Kao (author of Shih Wu Pên Tshao; th century)  pasta making n; tea ,  Li Kuang-Thao n Lin Ju-Lin  li lo (processed milk products) n Lin Kan-Liang n Li Pai (Thang poet) , , ‒, n,  Lin Nai-Shên n, n,  Li Pao (writer) n Lin Phin-Shih n,  Li Pin n, n, , , n Lin Shun-Shêng n, – li shih (eating granule food) , ,  Lin Yen-Ching n Li Shih-Chên (author of the Pên Tshao Kang Mu; Ming) Lin Yin , n, , n n, , n, , –, , , , , , Lin Yung-Kuei n,  , , n, , , , , , , , Lin Yutang n, , n , , n, , , n, ,  Lin-I Chi (Records of Champa; −nd century)  Li Tao-Yuan (writer; +th century) n Linacre, T. (+‒)  Li Thao n, n, n, n, n Lindera strychnifolia  Li Thiao-Yuan (scholar; theatre critic; th century) ling chiao (water caltrop) ,  , n Ling Hsiang n, n Li Tshang (first Marquis of Tai, r. − to −), tomb Ling Jên (Superintendant of Ice Management )  of wife ‒,  Ling Phing-Shih  li tsu (pear pickle) ,  Ling Piao Lu I (Strange Southern Ways of Men and Li Wei Han Wen Chia (Apocryphal Treatise on Rites; Things; +) , n Excellences of Cherished Literature; early Han) distilled wine ; herbal ferment  n Ling Shun-Shêng n, n, n, , n, n, Li Wên-Hsin n , , n Li Yang-Sung n,  Ling Thai (Magic Tower) ‒ Li Yin n ling yin (ice house)  Li Yü (author of Hsien Chhin Ngo Chi; th century)  ling yu (soy sauce) n Li Yü-Fang n Lingnan Li Chih Phu (Litchis South of the Range; Chhing Li Yü-Hsi (Thang poet) n Dynasty)  Li Yüan-Tsung (Northern Chhi Dynasty)  Linnaeus  Li Yün (Conveyance of Rights) n, n, n linseed oil , ,  Li-Chhi Phu (Monograph on Litchi; +)  lipases ,  Li-chi Lou Tui Chiu (Drinking at the Litchi Pavilion) lipids, tou fu and cheese  n lipoxidase n, ,  Li-chou i-chih lien-ho-khao-ku fa-chüeh tui (Han tomb liquaman see garum discovered at Li-chou; ) n Litchfield, C.  Li-I (nr Samarkand) n litchi (Litchi sinensis)  Li-yang (Chhin capital) n dried ‒; tea ; wine n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

little dragon cake  loquat ‒, ; vitamin B content of leaf  liu (tumour)  lotus , ,  Liu An (Prince of Huai-Nan; − to −) ‒, flower tea ; honeyed seeds   iced root strips  Liu Chên-Ya n leaves to make cha  Liu Chhang-Jun n lou chih (leaky pot)  Liu Chhin-Tsin n Lou Tzu-Khuang  liu chhu (six livestock) , ,  lovastatin ‒ Liu Chhüan-Mei n Loyang, Western Han tomb ‒ Liu Chi (author of To Nêng Phi Shih) ‒ Loyang Chieh Lan Chi (Description of the Buddhist Liu Chih-I n Temples of Loyang; +) , ,  Liu Chih-Yuan n grapes ; ice chambers ; lo n; tea  Liu Ching (c. +) n Loyang fa-chüeh tui () n Liu Ching-An n Loyang khao-ku tuei () n Liu Chün-Shê n Loyang po-wu-kuan  Liu Hsien-Chou n lu (furnace) ; lu (pot roast) , ; lu (salted liquor) Liu Hsun (writer; +th century) , ,  ; lü (green)  Liu Jilin n Lu Chao-Yin n liu ku (six grains) n lü chha (green tea) ,  Liu Kuan (Yuan dynasty)  exports  Liu Kuang-Ting n, n, n, n, n, n lu fu (radish)  Liu Lung Chuan (in Hou Han Shu) n Lu Gwei-Djen , n, n, n, ,  Liu Mêng Tê Wên Chi (Complete Works of Liu Mêng Tê; Lu, H. C. n Tang) n Lu Hui (writer; +th century) n Liu Pai-Tuo (wine maker and producer of pai tuo lü ju (green meat from lü ju fa) ‒ ferment; +th century)  ,  lü ju fa (recipe for pork chicken or duck)  Liu Phu-Yü n lu lo (strained lo)  Liu, S. T.  Lu Ming-Shan (Uighur folk hero; th century)  liu shêng (six food animals for slaughter)  lu pha (radish)  Liu Sung n Lu Pu-Wei (first prime minister to Chhin Shih Huang) Liu Szu-Chih   Liu Tsün-Ling n Lu Shan n Liu Tsung-Yüan  Lü Shih Chhun Chhiu (Master Lü’s Spring and Autumn Liu Wu-Chi & Lo, I. Y. n, n, n Annals; −) , ,  ,  Liu Yü-Chhuan n celery ; ginger ; oranges ; harmonising Liu Yü-Hsi (poet; + to +) , ,  agents , n; fish ; hai ; wine ,  liver  goitre  pig  Lu Shih Chhun Chhiu Pên Wei Phien ()  sheep’s  Lu Shu  vitamin A source  Lu Thing-Tshan (writer; th century) , n livestock see also land animals Lu Thung (Tea Doter; +) , ,  keepers  lü tou (mung bean)  lo (yoghurt drink, boiled/soured milk, koumiss?) , lu tou (white sprouts from the mung bean) ‒ ‒, ,  Lu Wên-Yü n, n, n,  alcohol content  Lu Yü (author of Chha Ching; +th century) n,  boiling  Lu Yu (Sung writer and poet; +–) n, n, consistency and flavour  , , , n, n dry (lactic cheese)  lu-chü (cumquat) n methods for making – lucky fish ,  starter ‒; sour ; strained ; sweet  Lun Hêng (Discourse in the Balance; +) n, ‒ waning of interest  I Chêng (part of Lun Hêng) n lo (ancient fruit wine) ,  Lun Yü (Analects of Confucius; −th century) , n,  Lo Chên-Yü  chiang ; fu  Lo Chhi (writer; +th century)  fan (cooked grain) n; drinks  lo chiang (yoghurt drink) n,  meat preparation , n Lo Chih-Thêng n serving vessels , n lo fu mien (radish noodles) ,  vinegar , wine n Lo Lin (writer; +th century) ,  , ‒ lung (drying basket)  lo nu (yoghurt’s slave; tea) ,  lung (quern)  lo po (radish)  Lung Po-Chien , n Loehr, M. n Lung-ching tea (Dragon well)  long fish ,  Lung-hsi (Kansu) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

luo (snail)  making , , , ‒ Luo Shao-Jun n, n sweetener use ; syrup collection  luo suo (pasta nuggets)  , , ,  vinegar making ; white ‒,  lupin  malt syrup ,  Luzon, fermented fish  maltase  malting, invention , n,  ma (type of fish?)  Malva verticillata ,  ma (hemp) , n,  , , , ; cultivation ,  Mampuku-ji temple (Kyoto)  ma (horse)  man ching (Chinese turnip; colza) , ‒,  Ma Chhêng-Yüan n, n, n, ,  Man-chhêng fa chüeh tui () n Ma Chi-Hsing n Man-chhêng Han tombs, monographs  ma chiang (fish paste)  man-thou (steamed bun) n, , ‒, n,  Ma Chien-Ying n, n in Japan  Ma Chih (official) n mandrake  ma fen (hemp fruit)  Manilius (Roman author of +st century) n,  ma ju phu thao (mare teat grape)  Mann, W. N. n ma lo (mare’s milk lo)  Man’yoshu (poem; +th century)  Ma Shih-Chih n Mao (Mao Heng) n,  ma thung (koumiss)  mao chha (raw tea)  ma tzu (hemp seed) ; ma yu (hemp seed oil) , mao li (bean curd)  ‒ Mao Shih Chêng I (Standard Book of Odes; +) n, ma-chhi-hsien (purselane) n n, n Ma-wang-tui Han-mu po-shu (Silk Manuscripts Han Mao Shih Tshao Mu Niao Shou Chhung Yü Su (c. +)  Tombs at Ma-wang-tui; ) , , ,  Mao Wën-Hsi (writer; +th century) ,  see also Mawangtui Chu Chien (MWT Inventory) Marco Polo (world traveller +th century) n, , Mabesa, R. C. & Babaan, J. S. n, ‒n n macaroni , ; maccheroni  gluten ; ice-cream  Macfarlane, G. n noodles from China , ‒ McGee, H. n, n, n, n, n maritime trade , , , , ,  McGovern, P. E. n, n, n Markakis, P. n MacGowan, Dr. , , n Marsden, W. n MacLeod, A. M. n, n, n mash, fermented n, , , , ,  McNeill, W. H. n pressing ,  macrobiotic movement  residual ,  Madam Tshui’s Food Canon  steam distillation ,  Magic Tower ‒ vinegar making ,  magnesium chloride  wine fermentation , ,  magnesium sulphate  Massachusetts Institute of Technology n mai (barley or wheat) , , , ,  Materia Dietetica classics ‒ mai chhü (wheat or barley ferment)  mats , , , ,  mai chiang (wheat chiang) , ,  Mawangtui Chu Chien (MWT Inventory; −)  ,  mai hun (moulded wheat ferment) ,  pastes and pickles ‒, , n mai nieh (malt)  tea ? mai ya thang (malt sugar) , n, ‒, n see also Hunan nung-hsüeh-yuan; Ma-wang-tui mai yu (water-based sauce of fermented wheat) n Han-mu po-shu Mair-Waldberg, H. n Maynard, L. A. & Swen Wen-Yuh n, n Maitland, D. n maza (paste or porridge)  maize see corn Mazess, R. B. & Mather, W. n Malaysia  mead ‒, n fermented salted fish  alcoholic content  fermented soyfoods  ferment use , ; recipe ; yeast  mallet ,  meal , – Mallory, J. P. n, n measurements, use in cookbooks  mallow , ,  , , , , , –,  meat  malt , , ,  baking in clay ; braising ; pot roasting ; discovery ; amylase , ; cock crow wine ; lu method ‒; finely shredded (sung) ‒; mashing n, , , ; sikhae  sausages  Sumerian beer brewing  bear n,  malt sugar (maltose) , , , , –, , ,  chiang ‒, , n, ‒; chiang preserves amber , ,  –; tsao preserves ,  cereals, from ‒; cloudy syrup  cutting ; preparation ‒; finely sliced (khuai) colour , , ; dark , ; jellied  , ‒, ; minced ; sauce for 

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  

dried ( fu or hsi) ‒ Meskill, J. n foodstuff category of ancient China  Mesopotamia protein  alcoholic beverages ; beer  salting , n; steeped n,  barley n; bread making  see also other cooking methods brewing terms n meat paste, fermented (chiang) –, , , ,  grape fermentation n decline in importance ‒ saddle quern n ferment use ‒ wine process origination ,  method ‒, ‒ metal, symbolic correlation  than, hai, hsi, ni, chiang –, – methyl salicylate n Mechanica (Hero) , n mi cooked grain for brewing n, n,  Medawar & Medawar n for malt sugar making , ,  medical arts  mi (gruel)  medical officers, Chou court  mi (honey) , , ,  medicine, Chinese – mi chien (honey preserved fruits) ‒ meditation ,  mi chiu (mead) – Megalobrama terminalis  mi hou thao (Chinese gooseberry, kiwi fruit)  mei (apricot) , n,  mi fên (refined starch, also rice flour) , ,  mei (Chinese or Japanese apricot) , ‒, , n, mi-fên (rice flour noodle) , ,   mi li (dried yogurt or cheese) n Mei Jao-Chhen (poet; + to )  mi lo (alcoholic drink from grains)  Mei Shi Fang (Master Mei’s Prescriptions)  mi nieh (sprouted grain kernels)  Mei Wen-Mei (prescriptions; + to +)  mi wu (selinium)  meju (moulded beans) n mi-hsien or mi-lan (fine rice noodles)  melon , , , ,  Mi-hsien (Honan Province) tou-fu mural  preservation , n; tsao preserves ; tsu , Miao Chhi-Yü n, n, n, n, , n, , n, , n, n, n n, n, , n, n, n, , n, n, salting ; sliced  n, n, n, n, n, n, n, n, sweet, steeped in water  n, n, n writings  Michaowski, P. n Mêng Chhi Pi Than (Dream Pool Essays; +) n, Michel, R. H. n, n  microbes, on surface of rice grains n meng huang (yellowing of tea)  microbial action ‒, ,  ‒ , ‒,  Mêng Liang Lu (Dreaming of the City of Abundance or Middle East, pasta  Dreams of the Former Capital; +) , , midzu-amé ( Japanese malt syrup)  ,  mien (wheat flour) , ,  burnt wine ; hsi and fu ‒; dried salted fish mien (filamentous noodles) , – ; tsao-preserved meat  mien or mien fên (wheat flour) , , , –, dairy products ; gluten ; honey ; tou fu  –,  everyday necessities  mien chiang (wheat flour chiang) , , n, ,  ice ; snow ; lu method  mien chin (wheat gluten) , ,  see also gluten noodles ; pasta ; wonton ; tien hsin mock chicken, fish and shrimp dishes  (dimsum) n preparation of  oil pressing establishments  mien shih (flour or pasta food) , , n shih ; soy condiments  mien shih (eating flour foods)  as opposed to li shih sugar ; sugared fruits n (eating granular foods) tea houses  mien shih tien (pasta shops)  Mêng Nai-Chhang n,  mien thiao (filamentous pasta or noodle) , , , Mêng Shên (of Shih Liao Pên Tshao; +th century) ,   mien-tien (pasta foods made from rice flour) n Mêng Shu kingdom  Milano, L. n Mêng Ta-Phêng n,  milk , ,  Mêng Tzu (Book of Mencius; c. −) , n, n, , consumption ‒,  n, , ,  curds ; acid coagulated ; rennet coagulated  dining furniture  decayed ( ju fu) ; digestion ,  food preparation , , n, n fermented products, lo, su & thi-hu ‒ serving vessels n, n, n honey soaked ; mare’s  Mêng Yuan-Lao (+th century) ,  koumiss and other milk wines ‒ menshhitshi (Tibetan noodle)  pasta making, in  menthol, for fruit storage  pastoral nomads  mercury, distillation  processing n Merke, F. n soured , , ; defatted 

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  

mill see also milling; quern Kinzanji (Golden Mountain Temple)  oilseed grinding , , , ,  modern technology  primitive  soup ‒ roller , ,  types  rotary , , ,  Mizuno, S. n Miller, G. B. n, n, n, , n mo (rotary quern) n Miller, N. n, n mo chha (loose tea) , n millet , , , , ,  Mo Chuang Man Lu (Random Notes from Scholar’s broomcorn , ; foxtail ,  Cottage; +)  congee ; gruel ; cooked , ,  Mo Ho, Biography of (in Sui Shu) n crumbs for thickening ; chaff  mo ku chün (mushroom)  cultivation  Mo Ngo Hsiao Lu (A Secretary’s Common Placebook; dehusked grain  c. th century) , ,  distilled wine ; medicated wines ,  Mo Tzu (Book of Master Mo; −th century) n, , ferment ; making –, ; fermented drinks   ping pastry  fermentation , , ,  ; founder crop  mo-tu (fermented soy paste) n panicum , n,  Mokyr, J. n malt sugar making ; staple grain ; wine mola olearia (olive crushing mill)  – Moldenke, H. N. & Moldenke, A. L. n served to Son of Heaven  mollusc, lamellibranch  setaria ,  , ,  Momordica charantia n malt sugar making ; staple grain ; starch monacolins ‒ preparation  Monascus red mould ( yeast) , ,  vinegar making ; wine ,  ferment , n; propagation  spiked  Mongols sprouted n, , ; sprouting n,  koumiss , ; tea with butter  steamed n,  monkeys, Huang Shan  straw for fruit storage  monographs, specific foods ‒ terminology ‒, n monosodium glutamate (MSG)  wine making , , ‒,  Montgaudry, Baron de n millet flour Moraceae  erh ; pasta recipes  , ; tzu  Mori Tateyaki  milling see also mill; quern mortar technology ‒ primitive  wheat , , , ,  mortar and pestle ,  Min see Fukien primitive  Min Chhan Lu I (Unusual Products of Fukien; )  oil mill ,  Min Chung Hai Tsho Shu (Seafoods of the Fukien Region; starch grinding  +)  Mortitz, L. A. n Min Hsiao Chi (Lesser Min Records; +)  mortuary rituals, wine vessels n Min Shu Tshung Shu (Series on Folk Literature) , , M¯oshi Himbutsu Zuk¯o (Illustrated Study of the Plants n, n; tea  and Animals in the Book of Odes; +)  Min Ta Chi (Greater Min Records; +)  apricot  ; Chinese chestnut  ; Chinese hazelnut ; Min Tsa Chi (Miscellaneous Notes on Fukien; ) peach ; plum ; carp ; turtle  n mostardadi Cremona n mincing n mota (bean curd)  ming (tea) ‒, ,  Mote, F. W. , n ming (young buds of tea) n moto (yeast culture)  ming chha (tea) n; ming chha (loose tea)  mou (barley)  ming chih (tea)  mould, iron for tea pressing ,  Ming I Pieh Lu (Informal Records of Famous Physicians; moulding tea , , , ,  +) n, n, , , n, , , ,  moulds  eye diseases ; vision ; goitre  red , 

tea ; i (malt sugar)  vitamin D2  ming mu (clarifying the vision) ,  see also ferment; grain moulds ming tshai (tea) n; ming yin (tea)  Moule, A. C. n, n, n Ming-ti (Wei Emperor)  mountains, goitre association ,  Miscanthus sacchariflorus  Mrs Cheng’s Soybean Products (Honolulu, HI) n,  miso, misho ( Japanese chiang) n,  mu erh (wood ear) , –, n, ,  fermentation ‒; preparation ‒ mu kua (Chinese quince; papaya) ,  importance  Mu Kung n

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  

Mu Ning (+th century) , sons of n Nanking tsao eggplant n Mucor n,  nao tzu chha (camphor tea)  conditions for growth  narezushi ( Japan) n, , ,  see also cha esterases n nasopharyngeal carcinoma  ferment , , n Nathanael, W. R. N. n fu ju making  Nature’s Laws  microbial rennet  necessity as driving force in intervention  mud fish ,  nectar, honey  mug see stoup Needham, J. , , , n, n, n, n, n, n, Mugil n n, n, n, n, n, n, n, n, muginawa (noodles)  n, n, n, n, n, , n, n, Mui, H.-C. & Mui, L. C. n, n, n, n n, n, n, n, n, n, , n, mulberry n, n mulberry leaves  , , , ,  Needham Research Institute, Cambridge, England source of vitamin B  n mulberry-fall wine  Nei Yung (Internal Culinary Supervisor)  Mulia region (West New Guinea) n Nelumbo nucifera ,  mullet, chiang  Nêng Kai Chai Man Lu (Random Records from the mung beans , ,  Corrigible Studio; +th century)  , , n, flour for noodles ; sprouts ‒,  n,  muria see garum tien hsin (dim-sum) n Murraya exotica  Neolithic Age mushrooms , , , , ,  alcoholic drink ‒; origins of ,  chiang preserves ; tsu n fermentation  cloud-ear or wood-ear ‒ grain preparation  pilaff ; pine (sung chün) ; shitake  Near East n

vitamin D2 ; monographs ‒ saccharification  musk perfume  wine ‒,  mussels  Neomeris phocaenoides  must see mash nervous disorder treatment ‒ mustard , , , , , , n nest of silken threads  mustard green –, , ,  Neumann, H. n mutton , ; mutton wine , ‒ nga chhoi (sprouted vegetable)  Mylopharyngodon aethiops n Ngo Huang Tou Shêng (Swan-like Yellow Bean Sprout)  Myrica rubra  Ni Tsan (Yuan landscape painter) ,  myrrh  niang (brew, ferment) ,  myxoedema  Nichiren Shonin (Buddhist priest; +th century)  Nickel, G. B. n, , n naeng myon (Korean cold noodle)  nicotinic acid  nai (crab apple)  nieh (sprouted cereal grain; malt) , , ‒,  nai fu (dried sliced crab apple)  discovery  Najor, J. n malt sugar making , ,  Nakamura, M. & Kawabata, T. n origin , ,  Nakatsomi Sukeshige ( Japanese court official; +th c.) technology migration   yeast contamination  Nakayama Tommy n Nieh Chêng (late Chou and early Han period)  Nakayama Tokiko n nieh chiu (sweet wine, made from sprouted grain)  nan or nang (flat bread) n, n nieh mi (sprouted grain kernel) ,  nan (Phoebe nanmu) n nien (roller mill) n Nan fan shao chiu fa (Burnt-wine method of Southern nigari (bittern)  Tribal folk)  night blindness , ‒ Nan Fang Tshao Mu Chuang (Flora of the Southern nine grains n Region; +) n, n Nine Provinces of Ancient China ,  chhü nieh n Ning-chou (Kiangsi)  herbal ferment , ,  Ninghsia province, tombs of Later Han, Wei and Chin rice flour ferment n n Nan Pu Hsin Shu (Sung) n Ningpo ,  Nan-Yüeh Chih (Record of the Southern Yüeh; c. +)  Ninkasi (Sumerian goddess) beer brewing n, , Nan-Yüeh Hsing Chi (Travels in Southern Yüeh; c. −)   niu (ox; cattle) ,  Nanching po-wu-kuan (Eastern Han Tomb at Tung-Yang, niu hsi (Achyranthes bidentata) , ,  Hsüi-I in Kiangsu Province; ) n Niu Jên (Keeper of the Cattle) n

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  

niu phi (clotted cream in sheets) n oil  niu yu (butter) , n animal ; vegetable , , – niu ju (cow’s milk)  aroma , cakes  no mi (glutinous rice)  cooking ; evaluation  no mi kao (pastries made of glutinous rice)  extraction process comparison with Europe and Noah  Japan ‒ Noda, M. n, , n fire hazard ; flambeaux making n, , ,  noodles , , ‒, ‒ , , , ‒ flavour ; food resources ; frying ,  buckwheat flour  hair salving , ; lamps ,  cutting , ,  secondary recovery ; silk painting ,  dissemination in Asia ‒ uses ‒, , ; yield , ‒ egg  oil of citrus  filamentous , ‒,  , ‒ oil cloth , , ,  development ,  oil press Europe ‒ Chinese description , , ‒ flat ; hung n, ‒, ; round ‒ olive oil ,  instant  ram ; southern style  Japan , ; Japanese ‘soba’  tea seed oil  Korea  wedge  making , , , ‒ Western , , , ,  Marco Polo, Travels of , ‒ oil pressing , , ,  rice flour , , , ,  oilseeds ‒, , ‒ yam flour , ,  boiling  Normile, D. n cake ,  nü chhü (glutinous rice ferment) n, –, , –, crops   grinding , ; meal ,  nuan (warming wine)  oil extraction , , , , , ‒ numbanhchock (rice noodles, Caambodia)  pressing ,  Nung Chêng Chhuan Shu (Complete Treatise on Ojuyeonmunjang jeonsango (c. )  Agriculture; +) n, ,  Okimuru Imiki (poet; +–)  nung chiu (strong wine)  Okukura Kakuzo n Nung Sang Chi Yao (Fundamental of Agriculture and Okura Nagatsune ,  Sericulture; +)  Oleschki L.  Nung Sang I Shih Tsho Yao (Selected Essentials of olive oil  Agriculture, Sericulture, Clothing and Food; beam press , ; press ; pressing  +) n,  roller mill  chiang preparation , , n; shih preparation significance in West   olives, Chinese  oil seed processing ; red ferment  Olmo, H. n tea origins n, processing n onion n,  vinegar recipes  tea flavouring  Nung Shu (Agricultural Treatise of Wang Chên +) see also scallion; spring onion , , , ,  oolong tea , ‒,  loose tea ; oil extraction  catechins ; drinking  nutmeg ,  exports , ; Indian production  nutrition , ‒ kung fu tea making  nutritional deficiency diseases , , ,  processing , ,  beriberi ‒ Oomen, H. A. P. C. n diet therapy  Ophiocephalus argus  goitre ‒ Opium War  night blindness , ‒ Oppenheim, A. L. n rickets ‒ oracle bones, Shang Nutritionist–Physician n cattle records  Nutton, V. n chhü nieh ‒ nyctalopia see night blindness fermentation radical  inscriptions  oak  plant pictographs  objects, antecedents  ritual wine (chhang) , n,  Odyssey (Homer) n orange see also tangerine Oenanthe javanica ,  golden ; sweet ‒ Oguni, I. n tea flavouring , ,  Ogura, S. n wine ; in cha ; honey preserved 

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  

Orange Record, The see Chü Lu pai tshai (Chinese cabbage) ,  orchard  pai tuo chhü (special cake ferment) ,  , ,  orchid tea ,  pai yang wine  Ortega y Gasset, J. n pai yeh (pressed bean curd) ,  Oryza sativa ,  Pai-lin (Fukien) , n Oshima, K. n Palermo (Sicily)  osteoporosis n pan, for stir-frying oilseeds ‒ Otake, S. n Pan Ku (author of History of the Former Han)  Ou Erh-Thai (th century)  Pan-pho (Sian, Shensi) , , , , ,  Ou Than-Sheng n Panati, C. n, n ou thien (shallow pits)  Panax ginseng  Ou-Yang Hsiao Thao n pang (oyster)  Ouyang Hsiu (writer; + to +) , n Panicum miliaceum ,  Ouyang-Hsün n, n, n, n, n, n Panjabi, C. n oven , n pao ching (treasure wells)  bright bun baking  Pao Phu Tzu (Book of the Preservation-Solidarity pasta cooking n,  Master; c. +) n tandoor n, n, n, n pao-tzu (pork filled pasta; little wrap-around) n,  Ovis aries  leaven  Owen, T. n Paonin tshu (Pao-ning vinegar)  ox ,  see also beef; cattle papaya  keeper  wine n roller mill powering  paper sizing n sacrifical ritual  paper-making transmission  oyster  Pappas, L. E. n hai pastes ; sauce , n parching ‒, ,  Oyudononoue no nikki (Daily Log of the Yü Thang Palace) parsley-seed   Partington, J. R. n, n, n, n,  pasta , ‒, ,  , ‒ see also dough pa chên (eight delicacies) , ,  cooking ‒, , , n pa chhi (Smilex china)  development , , ,  pa kung shan tou fu (tou fu of the Mount of Eight Italy ‒, ; Marco Polo legend , ‒ Venerables) , n leaven  , , ; made with wine ,  Pa Ling Hsien Chi (Gazetteer of the Pa-Ling County; making ,  , ‒,  Hunan, ) , , n raised ,  ,  Pa-shih-tang (Hunan) n sheets ‒ Pacey, A. n types ,  Pachomius, St  pasteurisation of wine , , ‒ paeonia  pastoral nomad view of Han foods  pai chha (white tea)  pastry  pai chhü (white ferment)  steamed  pai chi (Bletilla striata)  sweet n pai chiu (mature wine) ‒; (white wine) ,  Pauling, L. n Pai Chü-I (Thang poet; + to +) n, n, , peach , ,  ,  goat’s n; vinegar ; wine n dairy products n; gift of ice  peanuts grape wine n; tou fu  oil ‒; salting  wine warming  pear , ‒ pai fu tzu (sweet cassava)  balsam n; Chinese sand , ; white  pai ho mien (lily pasta)  chiang preserves , ; pickled n, ; tsu  pai hsin (sturgeon)  storage ,  pai hu ma (white sesame) n wine  pai i (white coat)  peas , n pai ju (white milk)  pectin hydrolysis  Pai Kêng (white soup)  pectinase ,  pai lao chhü (moderate ferment) ,  ,  Pediococcus halophilus n pai mien (raised pasta) n pei (drying process, for tea) ,  pai pi (bean curd)  pei (heating ditch; furnace) n, , , , , pai ping (raised dough)   pai pu (white pellicles) ‒ pei (heat) ; pei (oven) ‒; pei (oven drying) pai su (white perilla) n  pai tou fu kan (plain dried tou fu)  pei chha (roasting tea) , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Pei Chhi Shu (History of the Northern Chhi Dynasty; Pên Tshao Shih I (Supplement to the Natural Histories; +– and +) , n +) , , , ,  pei ching khao ya (Peking duck)  Pen Tshao Thu Ching (Illustrated Pharmacopoeia; +) Pei Hu Lu (Records of the Northern Gate; +) , , n  Pên Tshao Yen I (Dilations of the Pharmacopoeia; +) pei lou (bamboo tray)  ,  Pei Shan Chiu Ching (Wine Canon of North Hill; +) Pên Wei (Root of Taste, LSCC) n, n, n, n, , , n, n n cooking wine n, ; steaming wine  penicillin discovery n fermentation process ‒, , , , ,  Penicillium  fire-pressured wine ,  pepper  , , , ,  herbs in ferment  black , , , n mash pressing  Szechuan n, , ,  medicated wine , ,  peppermint as tea flavouring , ,  origin of wine  Perdono, G. de n rice wine with grape juice  perfume, steam distillation  yeast use ; leaven  Perilla frutescens n Pei Yuan Pieh Lu (Pei-yuan Tea Record; +) , , Perilla ocymoides   perilla seed  drying of tea cakes  oil , , ,  loose tea  persimmon , ‒ small bud tea n dried ; wine n Pekochelys bibroni  pestle and mortar ,  pellicles in vinegar making, white , ‒ oil mill ,  Pelliot, P. n, n, n, n petroleum  Pelteobargurs fulvidraco n phan (serving dish; dining plate) ‒, ,  pên chhü (common ferment) ,  , ‒ Phan Chên-Chung n Pên Hsin Tsai Shu Shih Phu (Vegetarian Recipes from the Phan Chi-Hsing n, n, n, n Pure Heart Studio; Sung)  ,  Phan Chih-Heng (th century)  tou fu  phang phi (Lindera strychnifolia) seed oil  Pên Tshao catalogue of Lung Po-Chien  phao (clay-wrapped baking) , , , , n Pên Tshao Kang Mu (Great Pharmacopoeia; +) n, phao (steeping)  n, , n, n,  phao chha (making tea)  beriberi n, ; eye diseases ; goitre ,  Phao Jên (Keeper of Victuals) , n,  chhü (ferment) ; nieh ; leaven ; red ferment phao tshai (pickled vegetable) of Szechuan  , ‒,  pharmacopoeias , ,  cumquat n; dried jujubes n; dried litchi see also individual titles n; loquat n Phaseolus calcaratus  distilled wine , , n, n see also Vigna calcaratus gluten ; malt sugar ; mead  pheasant , , ,  medicaments ; rehmannia n phei (millet)  medicated wine , ,  phei (muddy brew)  milk fermentation n, , n Phei An-Phing n soybeans ; soy sauce making ; shih use n; Phei-li-kang culture (–th to –th millennia) , , shih chih making n; yellow coated bean  ,  tea ,  phêng (boiling) , ,  tou fu making , ; curdling agents  phêng (rack)  vinegar ; bitter wine n Phêng Jên (Grand Chef ) ,  Pên Tshao Kang Mu Shi I (Supplemental Amplification of Phêng Jên Shih Hua (Talks on the History of Cuisine) the Pên Tshao Kang Mu; +) , n, ,  ,  Wu-I tea ; Phu-erh tea n Phêng Khuei (Cooking Mallows) n Pen Tshao Phin Hui Ching Yao (Essentials of the Phêng Lung Yeh Hua (Night Discourses from Phêng Lung; Pharmacopoeia Ranked According to Nature and +) ,  Efficacy; +) ,  phêng thu (prepare tea)  chiang preparation ,  Phêng-hsien (Szechuan) Han brick mural , grape wine n ‒ malt sugar  Phêng-lai (Shantung) n pasta n Phêng-thou-shan (Hunan) n shih recipe , ; shih chih making ,  phi li (bamboo tray) n,  soybeans ; soy milk n; bean curd skin , phi-pha (loquat) ‒  phiao (gourd dish)  tea  phien chha (cake tea) , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Phien Kho Yü Hsien Chi (Notes from Moments of Leisure; ping (dough products; pasta) –,  , , , c. +)  n,  Philippines ping (noodles)  angkak n ping (wine medicament)  fermented salted fish ; fish sauce  ping chha (cake tea) ,  tou fu  ping chiao (leaven pasta)  , , n Phin Chha Yao Lu (Elite Teas Compendium; +) , ping ching (ice well)   Ping Fu (Ode to Pasta; +rd century) , ,  phing (bottle-like kettle)  ping lo (iced yoghurt)  Phing-yang prefecture  ping shih (ice chamber)  Phithakpol, B. n, n ping su (iced cream or butter)  Phoebe nanmu n  Ping-fang see Wu Shih Erh Ping Fang phosphate deficiency ,  Pinkerton, J. n phou thou (fried pasta) n,  Piper betle n phu (bamboo rod) ; phu (cattail) ,  Piper nigrum  phu (vegetable garden; orchard)  Pirazzoli-t’Serstevens, M. n Phu Chi Fang (Practical Prescriptions for Everyman; Pires-Bianchi, M. de L. n, n +)  Pisum sativum , n phu hsiao (crude solve)  pits, shallow  phu tea n said to be prototype of phu-erh plantain seeds  phu thao (grape)  plastics industry n phu thao chiu (grape wine)  plate ‒,  phu-erh tea n, n, ,  platform for tea processing , ,  Phyllostachys ,  Platt, B. S. n,  pi (grid)  Platycodon grandiflorum  pi (spoon; ladle) , ‒; pi (two-pronged fork) Pliny the Elder (author, Natural History; +st century)  ‒, n, ,  pi ba (black pepper) n leaven making n Pi Shu Lu Hua (Notes from a Summer Retreat) n medicated wines  Pichia yeast  oil presses , , , n picking tea ‒, ,  plum, Chinese ( Japanese) , ‒,  pickles , , n, ,  dried ; sugared  chhi  juice drink ; wine n fish , , , , , , n, ,  salting ; sauce  meat , , , , , , ,  tea flavouring ,  pear ,  po (parching)  see ao vegetables , , n, , ‒, , ‒, , po chi (bamboo winnowing tray) n ‒ po lo mêng chhing kao mien (steamed Brahmin light wheat pieh (turtle) ,  cake)  Pieh Jên (Shellfish Keeper)  po pai phi (white cypress bark)  pien (bamboo bowl)  po ping (rice pancakes) n pien (to burn husked rice to obtain the kernel) n po tho (gluten) ‒ pien (ritual baskets)  po tho (thin drawn pasta)  , , ,  Pien Chhüeh (physician of Spring and Autumn period) Po Wu Chi (Records of the Investigation of n Things; +) , n, , , Pien Min Thu Tsuan (Everyman’s Handy Illustrated ,  Compendium; +) , ,  hemp seed oil  chiang preservation n poaching , , , ,  fruit storage ,  poison n honeyed and sugared fruits n Polygonatum odoratum n red ferment  Polygonum  tsao-preserved crab  Polygonum hydropiper ,  pien shih (wonton) n polyphenol oxidase ,  Pierson, J. L. n polyphenols in tea ‒, ,  pig , , , ,  see also pork pomegranate ,  ham  pomelo ‒ kidney ; liver , , ; stomach  Pompey ,  suckling  Poneros, A. G. n pin chhü (cake, brick ferment)  pongee bag  pine needles, to store oranges  Popper, K. n pineapple wine n poppy seed  ping (cake; biscuit; pastry) ,  porcelain cups 

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  

pork  see also pig purselane n,  cha , , ; chhi pickles ; cured  Putro, S. n salted ; sausages ; sung ‒ Pyrus  tsao preserves  Pyrus bretschneideri ,  Porkert, M. n Pyrus cathayensis n porridge , , fermenting  Pyrus communis  Porter-Smith, F. & Stuart, G. M. n, n, n, n, Pyrus pyrifolia ,  n, n, n, n, n pot-roasting , ,  Qian Hao, Chen Heyi & Ru Suichu n, n, n, potato starch ,   pots see also jar; vessels quail  earthenware  quern ,  malt sugar making  antecedents  pottery wares  rotary –, –, ,  antecedents ; evolution ; invention ,  development , ,  sealing jars with oil  oilseed extraction , ,  serving vessels  saddle , ,  well collar ,  Quiller-Couch, A. n wine and beer storage , , ,  quince, Chinese , ,  pounding tea , , ,  Povey Manuscript (Thomas Povey; +) n rabbit , , , , ,  Powell, M. n, n rack for drying tea cakes ,  prayers & incantations in fermentation process n Rackham, H. n Prefect of Mare Milkers  Rackis, J. L., Gumbmann, M. R. & Liener, I. E. n Prescott & Dunn n radish n, , , , , , , , ,  preservative  Radix ledebouriellae  red ferment  raffinose , n press see also oil press; wedge press rai ( Japanese for li, sweet liquor or wine) ,  beam , ,  rain garments  for bean curds  raisin tree ,  mash  ram, for oil press , ,  screw  Ramses II (Egyptian pharaoh) n pressing see also oilseeds, pressing Ramusio, G. B.  tea , , , ,  rangaku (pharmaceutical extractor-still) ‒ prince’s feather  rape seed oil , , ‒,  protease n,  extraction , ; importance ; yield  ferment, in  rape-turnip seed  inhibitors , n, n Raphanus sativus ,  suppression by soy proteins  Rawson, J. n, , , n,  protein Read, B., Lee Wei-Ying n & Chhêng Jih-Kuang n coagulation  Read, B. E. n, n, n, n deficiency  red-cooking  hydrolysis ,  Reed, G. n intake ; meat  reeds  wheat ; gluten  miscanthus ,  proteinase ,  over-mats  Prunus armeniaca ,  refrigeration  Prunus mume ,  rehmannia n, n; wine ,  Prunus persica ,  rennet , , ; microbial n Prunus pseudocerasus ,  retort ,  Prunus salicina ,  Rheum officinale  Psephurus gladius  Rhinogobius giurnius  Pseudobagrus fulvidraco  Rhizopus n, , , ,  pu (malt sugar) ,  conditions for growth  pu tho (dough, not held by hand) n ferment , , n pu tho (pasta)  Rhizopus oligosporus  Pu Yang Fang (version of Shih Liao Pên Tshao)  riboflavin  puffer fish  rice ,  Pulleyblank, E. G. n, n, n,  aleurone layer ; polished , , , , puls (paste or porridge)  ,  pungent taste , ‒ beriberi association , , , ; bran , Purdue University n , , , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

bowl , ; eating ‒ rocambole , , ,  candy ( Japanese amè) n Rockhill, W. n congee , , , ; with purselane  Roden, C. n cooked i.e. steamed ( fan); cooking n; digestion Rodinson, M. n  roebuck, ni pastes  domestication , n, n; cultivation ; wild rolling tea , , , ,  n by foot ,  ferment – by hand , , n, ,  aboriginal tribes ‒, , , ,  Rombauer, I. & Becker, M. R. n, n, n red, making –; colour changes during  Rome five staple grains , ,  , , ; founder crop  fermented fish sauce , , ‒ in fruit storage ; microbes on surface of grain n humoral theory  glutinous  , , , , ,  olive oil use  distilled wine ; mead making ‒; vinegar  rennet n hulled n; husks ; stalks  rotary quern n kêng ; thickening , , ; crumbs for starch preparation  thickening ,  Root, W. n,  koji ( Jaapanese chhü)  rope  malt sugar preparation –,  bamboo , ; rattan ; tree bark  medicated wines  Rosa lavigata n moulded for miso  rose, cherokee n; tea ,  noodles , ; dumpling  Rose, A. H. n roasting n; serving ,  rose-water  sheets to make noodles and pastry ,  Rosenberger, B. n,  steeped in soured water , ; sour steamed  Rottauwe, H. W. n sprouted n, , n, ,  rudd ,  steamed –, , , , n, n,  Ruddle, K. n, n, n moulded by accident ‒ rue  tea congee  Rumphius, G. E. (Dutch botanist; th century)  vinegar , ,  rush n, ‒

vitamin B1  rush wool n washing in making red ferment , ,  Russell (+)  wine , , n Russia, bread beer n making , , , ,  Rustichello of Pisa  yeast leaven , , n rye n, gluten  see also ferment; starch substrate; steamer rice flour , n Sabban, F. , n, n, n, , n, , n, batter n; dough ; erh ; cake ; noodles n, n, n, n, n, n, n , ; pasta  , , n, ,  saccharification , ,  sifting for pasta making  agent , , n,  tzu ; yum cha (tea brunch) ,  beer making , ; malt sugar production  rickets , ‒ discovery ; Neolithic Age  cultural causes ‒; West  temperature n; vinegar making ,  Rieu, E. V. n West and East  rishta (Islamic pasta recipe) , ,  saccharifying activity ,  Ritter Dr. n Saccharomyces n, , , ,  ritual sacrifice ; in kêng  Saccharomyces cerevisiae n rituals Saccharomyces rouxii n ablution of fingers  sacrificial offerings ,  bronze vessels n poached meat n mortuary n wine , ,  ox , sheep meat , ; chicken  see also ceremonial offerings; rituals; slaughter, ritual see also ceremonial offerings; sacrificial offerings; saffron  slaughter sago palm  Rizzi, S. n Sahi, T. n roach ,  sai han (protrusion on forehead)  Roaf, M. n sai thien (depression on forehead)  roasting , , , ,  Sakaguchi Kinichiro n, n meat on a skewer , , ‒, ,  saké ( Japanese rice wine) , , ,  oil seed  salads  pasta n; tea , ‒ saliva, amylase  Robinson College (Cambridge) n salsamentum (Greek and Roman relish) , , 

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  

salt , ‒, n, ,  seaweed , , ; in goitre –

addition to chiang , ,  seeds, vitamin B1 source  autolysis ,  Seibe Wake  fermented fish , ; tsu ‒, ; in fu ; Seiyu Roku (On Oil Manufacturing; )  incubation , ,  Sekine, S. n, n leaven, used with  selinium  making chu i chiang ; garum ; hai  semolina n shih preparation ; soy sauce making  sen mee (rice noodles, Thailand)  tea flavouring n, n Seneca (Roman writer of +st century)  yen tshai  Senff, E. n salting  see also brine senna, sickle  fish  Serat Centini ()  meat and fish preservation n serving vegetables ‒, ,  dishes ‒ salty taste , ‒ implements ‒, ,  samna (Middle-Eastern cookery)  vessels ‒ Sampson, T. n sesame seeds ‒,  samshu distillation equipment  bun n Samuel beer recipe ,  puree  Samuel, D. beer recipe n, –,  tea congee ; tea flavouring n,  san (rice crumbs)  to store oranges , n san chha (loose tea) , n sesame oil , , ,  San Fu Chüeh Lu (Considered Account of the Three pan-frying cakes  Metropolitan Cities; c. +) n production ; uses ; yield  san huang (primordial sovereigns of Chinese prehistory) oil extraction , , , , ,   steaming ,  San Kuo Chih (History of the Three Kingdoms; c. +) stir-frying , , ‒ n, ; mi chien  Sesamum orientale  San Tshai Thu Hui (Universal Encyclopedia; +) Setaria italica , , n,  n seven necessities of life , ‒,  sand, fruit storage ,  sha (kill; digest)  sandalwood ,  sha chhing (heat inactivation of tea leaves)  sang (starch substrate)  sha li (Chinese sand pear) ,  Sano, M. n sha ti (west) n Sanxindui (Kuang-han, Szechuan) n Sha-hsien (south of Wu-I region)  sao (dog fat flavour)  Sha-wo-li Neolithic site n Sapium sebiferum  shad n sarano-lao (wine, Taiwan)  shai chhing (wilting tea leaves in the sun)  Sargassum siliquastrum n Shakespeare, W.  Sargent, C. B. R. (Anglican Bishop of Fukien)  shallot, Chinese , , , , ,  Saris, Captain John (+) n shan (viands) n,  Sasagawa, R. & Adachi, I. n shan (lamb tallow flavour)  Sasaki, M. n shan cha (Chinese hawthorn)  Sasson, J. A. n Shan Chia Chhing Kung (Basic Needs for Rustic Living; saturation, with sugar ‒ Southern Sung)  , , , , n, n,  sauce  pu tho remedy for worms  soy, fresh drawn and mature drawn  soy condiments ; soy paste ; soy sauce , soy, harvested in autumn ,   ancient meat ; fish – soybean sprouts ; tea , ; tou fu  savoury Japanese  shan fan (mountain alum) ,  sausages ,  Shan Fu (Grand Chef; Chief Steward) n, n,  savoury flavour  Shan Fu Ching Shou Lu (Chef’s Handbook; c. +) , Sawers, D. n  scallion ,  see also spring onion Shan Fu Lu (Chef’s Manual; Southern Sung) ‒, n tea flavouring , ,  Shan Hai Ching (Classic of Mountains and Seas; Chou to Schafer, E. H. n, , n, n, n, n, , Western Han)  n, n, n Shan prefecture  Schroeder, C. A. n shan yao mien (Chinese yam noodle) n Scottish and Newcastle Brewery (Newcastle)  shan yen (mountain salt) n seafood monographs ‒ Shan-cha-kao (Chinese hawthorn jelly) n seasonings ‒ Shang Chih-Chün , n, n, n in ancient and modern Chinese cookery ‒ shang han (inducing sweat) 

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  

Shang Lin Fu (Ode to the Imperial Forest; −nd century) Shên Nung Shih Ching (Food Canon of the Heavenly ,  Husbandman) n, , n Shang Ping-Ho n Shên Shih Fang (Prescriptions of Master Shên, monk; Shanghai Museum, bronze still vessel , , ‒ +th century) , n, – Shangkuan I (writer; early Thang) n Shên Thao n Shansi shêng chhou (fresh drawn sauce)  buckwheat noodles  shêng huang chiang (raw yellow soy paste)  distilleries ; shih ping (persimmon cake) n Shêng Min (Origin of the People; poem) ,  Shansi shêng wên-kuan-hui (bone forks , )  Shêng Shan (raw meat strips) preparation n Shantung , n,  Shensi sheng po-wu-kuan (Stone Engravings of the Eastern burial sites, Ta-wên-khou  Han Period in Northern Shênsi; ) n,  tombs of Later Han, Wei and Chin n Shensi fish sauce ,  buckwheat noodles  Shantung shêng wen-wu khao-ku yen-chiu so (Ta-wên-khou fruit storage ; shih ping (persimmon cake) n Culture from Ta-chu-chhun, Chü-hsien County; Shensi shêng wên-wu-kuan (Preliminary Report on the ) n Ruins of the Chhin Capital, Li-yang; ) n, Shantung ta-hsüeh li-shih hsi (Test Excavations at the  Ta-hsin-chuang Site, Chi-nan, Fall, ; ) Shensi shêng Yung-chhêng khao-ku tui (Ice House of the Chhin n Kingdom, in Fêng-hsiang, Shensi; ) n shao (burnt; burn) ,  shepherd’s purse  shao chhu (burnt vinegar) n shi pei (insufficiently dried)  shao chiu (distilled wine; burnt wine) , –,  Shiba Yoshinobu n, n development & commercialisation – shih (to eat)  meaning of term ‒ shih (fermented soybeans) , , ‒, ‒, , Han potent wine   Thang poets – condiment use , ,  Sung period – in fu ; hishio  shao fan (small distillery)  importance , ; process  Shao Hsing wine of Chekiang , , n salty and bland –,  alcohol content ; process , , , n, sauce from , , ‒ ‒ Thang recipe  shao ping (roast pasta; sesame bun) n, , , n shih (food) ,  Sharpe, A. n shih (persimmon) , ‒ shashlik  shih (pig)  shê ma (hops)  shih (reed over-mats)  sheep , ‒, ,  see also mutton shih (steamed rice or millet) ,  keeper  Shih Chao-Phêng n milking n Shih Chêng Lu (Menu of Delectables; Northern Sung) tallow  ‒ Shellfish Keeper  Shih Chhi (by Yen Tshan; Sung) n shen (plant) n shih chhing (clarified fermented soybeans) , , , Shên An Lao Jên (writer; +th century)   shên chhü (superior ferment) , ‒, ,  Shih Chhü Chhi (Four Bend Brooks)  chiang preparation  shih chi (foods to be avoided)  wine preparation ‒ Shih Chi (Historical Records; c. −) , , , n Shên Hsien Chuan (Lives of Holy Immortals; +th beriberi  century)  grape wine  shên hsü (deficiency in the kidney)  lo ; pastoral nomad view of Han foods  Shên Kua (writer, scientist, th century) ,  salt consumption n Shên Li-Lung (author of Shih Wu Pên Tshao Hui Tsuan) shih (fermented soybeans) –  soybean , n Shên Nung (legendary emperor; Heavenly trays ; wine ‒, n Husbandman) , , , , ,  Shih Chi (magistrate of Chhing Yang)  Shên Nung Pên Tshao Ching (Pharmacopoeia of the Shih Chi Chuan (by Chu Hsi; Sung) n Heavenly Husbandman; +nd century) , , , shih chih (clarified fermented soybeans) ‒, –, , n,   eye diseases ; goitre  Shih Chih (diet therapy)  grape wine ; honey  Shih Ching (Book of Odes; −th to −th century) n, medicaments ; mushrooms ; shellfish  , , , n, n, ‒,  Shên Nung tea legend n apricots ; Chinese apricots ; Chinese date ; soybeans ; bean sprouts  Chinese gooseberry ; fruit ; peach , ; wine as drug vehicle  pear ; plum ; raisin tree ; grape n

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  

Shih Ching (cont.) Shih Lin Kuang Chi (Record of Miscellanies; +)  , bamboo ; dining furniture , ; bed  , , , , , n, –,  bitter spices ‒ gluten , ; pu tho ‒ chicken ; goose ; horse ; ox ; sheep ; soy condiments  pig ; dog , ; game mammals and birds vinegar recipes , n  shih liu (pomegranates)  clan feast celebration  shih liu kuan (pomegranate flask)  commentaries & translations  Shih Liu Thang Phin (Sixteen Tea Decoctions; +) , cooking methods , , , , ; cooking pots  n; cauldrons ; stove ; fishing , ; turtle shih mi (stone or wild honey)   Shih Ming (Expositor of Names; +nd century) , , food preparation ; fu ; hai and than , ;  tsu ,  cha , ,  ice house  ferment types  pickle ; sauce ; soup  fu ; hai ; lo  serving vessels n, ; spoon  i (malt sugar) ‒ sunflower (wrong identification for the mallow) noodles (filamentous pasta) , ,  n ping (pasta), varieties of , n sweeteners ; malt sugar ,  seed pounding  tea ,  shih (fermented soybeans) ; shih chih  vegetables , ; turnip ; thu ,  steamed pasta (man-thou)  wine n, , ; chhang ; medicated  tsu ,  importance , ; wine serving vessels wine making   Shih Pên (Book of Origins; –nd century) ,  Shih Ching Pai Shu (+) n wine  Shih Ching (Food Canon; c. +) of Hsieh Fêng , Shih Pên Pa Chung (Eight Types of Origins) n ‒, , pasta  Shih Phu (List of Victuals; c. +)  Shih Ching (Food Canons or Classics)  dairy products  Shih Hsien Hung Mi (Guide to the Mysteries of Cuisine; wonton  c. +) , , , , , n, , , Shih Phu (recipe books)  , , –, , shih ping (persimmon cake)  dairy products ; soured milk ‒ Shih Shêng-Han (–) , , , n, n, n, n, food preservation methods  ‒ , n n, n, , , , , , n, n, n, fruit storage ; honeyed and sugared fruits n, n, n, n, n, n, n, n, n n, n, n, n shih stewed with tou-fu-kan  Shih Shih Wu Kuan (Five Aspects of Nutrition; +) soy condiments ; soy sauce  , ,  tou fu , , ,  Shih Shuo Hsin Yü (New Discourse on the Talk of the tsao-preserved crab  Times; c. +) n, n vinegar recipes  Ho Yen story n shih hsin (heart of shih) n shih chih  shih hsin chu (heart of fermented bean congee)  tea  Shih Hung-Pao (writer; th century) n,  Shih Thao (painter; c. +)  Shih I (Nutritionist–Physician; Grand Dietician) n, shih tien (food shops) ‒ n, n, , ,  Shih Wu Chi Yüan (The Origin of Things; c. +) n Shih I Hsin Chien (Candid Views of a Nutritionist– Shih Wu Kan Chu (Notes on Miscellaneous Affairs; Physician; late Thang) , , n Ming)  noodles ; wonton  Shih Wu Pên Tshao Hui Tsuan (New Compilation of the Shih Jên (keeper of pigs) n Natural History of Foods; +) ,  shih ju (tea infusion, stony milk)  Shih Wu Pên Tshao (Natural History of Foods; +) Shih Liao (Diet Therapy tradition) , ,  ,  Shih Liao Fang (Diet Therapy Prescriptions)  Shih Wu Pên Tshao (Natural History of Foods; +) Shih Liao Pên Tshao (Pandects of Diet Therapy; +) ‒, ,  , , , , ,  Shih Yeh Thien I n dairy products ; fermented milk , ,  shih ying (solid swellings)  goitre  shih yu (petroleum)  malt sugar ; mead ; medicated wines  shih yu (soy sauce, i.e. sauce from shih) , , , , mung bean sprouts   shih use , shih chih making  shih yü (shad) n soybeans  Shih Yüeh Chih Chiao (Conjunction in the Tenth Month) tea , , , , ,   vinegar  Shillinglaw, C. A. n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Shinodas Osamu (–) , n, n, n, n, shui hu (tea kettle)  n, , , n, , n, , n, n, Shui Hu Chuan (novel; late Yüan to early Ming) n n, n, n, n, n, n, n, n, shui o (water penance) ,  n, n, n, n, n, n, , , n, shui su (water perilla) n n, n, n, n, , n, n, n, shui ya (water sprout) n n, n, n, n, n, n, , n, shui yin (drawn pasta)  , , , ,  n, n shui ying (movable swellings)  shiokara (pickled fish) , , , , n shui-hua-mien (wet slippery noodles)  shish kebab  shün hua chha (scented flower tea)  shitake  Shun (legendary emperor of China) n shitogi (raw rice flour cake) n Shun Thien Fu Chi (Gazetteer of the Shun-Thien shoa ping (sesame bun)  Prefecture; )  Short, T. (–)  Shun Ti (Emperor; Yuan)  shortening  Shun-Yü, I (physician of Western Han)  Shou Chhing Yang Lao Hsin Shu (New Handbook on Care shuo (ladle)  of the Elderly; + and +) ,  Shuo Fu (Florilegium of Literature; +) n,  dairy products n; milk drinking  Shuo Wên Chieh Tzu (Analytical Dictionary of medicated wine  Characters; +) , , ,  shih use  chiang (soy, meat or fish paste)  Shou I (Grand Veterinarian) n Chinese gooseberry  Shou Shih Thung Khao (Compendium of Work Days; cooking methods , n,  +)  ferment chhü character ; ferment types  shoyu ( Japanese soy sauce)  fermented soybeans (shih)  fermentation ‒ fish roe  Japanese process (modern)  fu (decayed)  Japanese references  goitre  shrimp , ,  lo ( juice from milk)  mock ‒,  i (malt sugar)  sauce (hsia yu) , n,  mien ; ping ; pastries: erh ; kao ; tzu shu (broomcorn millet) ,   shu (Chinese yam)  serving vessels  shu (glutinous millet)  tea ; tsu (pickle) ; yên  shu (millet)  vinegar ; wine making ‒, ,  shu (millet for wine)  Shurtleff, W. & Aoyagi, A. , n, , , n, shu (panicum millet) n,  , ,  n, n, n, n, n, n, n, n, li making  n, n, n, n shu (soybean) , , ,  sieve  recipes  for chiang  Shu (Szechuan)  tea  shu an (tray for books)  Sigerist, H. E. n shu chi (stool for books)  sikhae (Korea) , , n shu chiang (fermented soy paste)  Siler divaricatum  shu chiao (Zanthoxylum) ,  silk  shu chieh (oil-bearing vegetable)  painting with oil ,  Shu Ching (Book of Documents; −th century) , ,  Silk Road (Central Asia)  chhü discovery  simmering  see also braising turtle ‒ Simoons, F. J. n, , n, n vinegar  Sinai desert n wine , ; medicated  Singh, R. J. n Shu Hsi (writer; +rd century)  Siniperca  shu huang chiang (ripe yellow soy paste)  Sinkiang n Shu Kingdom (Szechuan)  distilleries (pot or Chinese type)  shu mi (dehusked millet grain)  Sino-British Science Cooperation Office (Chungking) shu mi (panicum millet)   shu nieh (sprouted millet) n Situwan (Perak; Malaysia) n shu pei (over-dried)  Sivin, N. n Shu Yuan Tsa Chi (Miscellanies from the Soy Garden six livestock (food animals for slaughter) , ,  +c.) n skewers , ‒, ,  Shuang Chhi Chi (Double Rivulets Collection; +) skirret  n skull deformities  Shui Ching Chu (Commentary on the Waterways Classic; slaughter, ritual , ,  +th century) ,  sleeping trough 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

smartweed , , , , ,  process –, ,  flour ferment  grinding soaked beans to give hsi chiang (puree) , spirit of ferment   thu ,  filtering puree as is (cold extraction) ,  Smilex china  heating the puree before filtration (hot extraction) Smith, B. , n, n ,  Smith, M. n, n prolonged heating n Smith, P. n, n selling by hawkers ,  smoking, fruits  spontaneous coagulation n snails , ,  uncooked ‒,  snake bite soy paste, fermented (chiang) , , ‒, n, remedy ; toxin extraction n ‒, ,  ‒ , ,  see also chiang Snapper, I. n, n anaerobic fermentation, early st stage seen in CMYS snout fish ,  ‒ snow  aerobic fermentation, later st stage as in SSCY  so mien (thread noodles; rope noodles) , , , chiang huang (chiang substrate) st stage product , n  so ping (Chinese snacks)  commodity value  so ping (filamentous noodles) , ,  development  so ping (rope pasta) , n, ,  herb and spice addition  soba (buckwheat noodles) ,  inoculum  sodium chloride  see also salt method for making ‒ Soewitao, A. n moulded bean  soil & goitre , ,  process for various types of chiang  Solomon n raw yellow ; ripe yellow  solve, crude  salt addition , ,  somen (fine noodles) ‒ st and nd stage fermentations (flow diagram) , Son of Heaven, grains and meat served to   Sonchus arvensis ,  taboos n; uses  Songs of the South see Chhu Tzhu (Elegies of the Chhu wheat flour ,  State) soy protein  sorghum n, , n coagulation n vinegar ; distilled wine n digestion  sou (bad, mouldy)  micelles ,  sou ping (water-based pasta)  soy sauce, fermented (chiang yu) , , , , ‒ souchong tea n, n,  boiler for soybean cooking  soup , ,  condiment use  ancient grand , , ; white (plain)  cylindrical bamboo filter to collect sauce fish ; vegetable meat  fermentation process –, flow diagram  harmony  st stage: making moulded beans or chiang substrate  pasta ,  trays for surface culture of cooked beans  serving dish , ; utensils ; ting  nd second stage: incubation in brine to give soy texture ; thickening  sauce  sour taste ,  incubation urns – ,  sourdough , n Japanese shoyu ,  soured preserves  prototypes – Southeast Asia siphoning off liquid ,  fermented fish products  therapeutic use  fish sauce  preservative (chiang-lu method)  Southern Sung tombs n soybeans , ,  , , , ‒,  Kansu  black  southernwood  congee , , ,  sowthistle , , ,  consumption  Soxhlet extractor ,  cooked granules , , ,  soy see soy milk, soy paste, soy sauce and soybeans, cooking , , , n,  fermented for shih , ; tempeh ; chiang ; soy sauce soy milk , , , , –, ,   cooking & boiling ‒, ‒, ,  cultivation , in West  defoamer  curd , , , ‒, , ‒ see tou-fu derivation ,  defatted meal ; dehulling ,  digestibility , ; flavour , ; palatability digestibility , ,  , ,  domestication ‒; economic crop 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

soybeans, fermented (shih) , , , ‒, , , spinach n  spirits, distilled – see also wine, distilled beriberi  sponges for goitre treatment  chiang process difference from shih  spoons , , ‒ condiment use ; as relish  styles ,  fungal growth , ,  spring onion , ‒, , , , ,  see also herb and spice addition , , n scallion hydrolysis ,  Squaliobarbus curriculus n,  incubation jar ,  Ssu Khu Chhüan Shu (Complete Library of the Four moulded , , ,  Categories; +) n, n, n, n pharmaceutical use  Ssu Min Yüeh Ling (Monthly Ordinances for the Four preparation method ‒,  Peoples; +) , , , n,  , ,  salty yen shih and bland tan shih ,  Allium species ; ginger ; peas ; taro  soup n; taste  chiang ; fermented soy paste  tempeh , ‒, ‒ malt sugar preparation  trade  pasta cooking ,  wheat flour addition  seed pounding ; flambeaux making  soybeans , ,  , , , ‒,  soy condiments ; sour condiments ; tsu  black  Ssu Shih Tsuan Yao (Important Rules for the Four congee , , ,  Seasons; late Thang)  consumption  chiang ; preparation ,  cooking: boiled gruel, tou chu; steamed granules tou hsi and fu  fan , , , n, ,  malt sugar  cooking for making pressing seeds for oil  shih , ; tempeh ; chiang ; soy sauce shih preparation , , ‒  Ssu Wei (Four Taboos) n cultivation , in West  Ssu-chhuan shên po-wu-kuan (on the Stone Murals of a curd , , , ‒, , ‒ see tou-fu Sung Tomb at Kuang-yuan, Szechuan; ) n defatted meal ; dehulling , ,  Ssu-chhuan shêng wên-wu khao-ku (on the Sung tomb at digestibility , ,  Luo-chhêng, Kuang-han County, Szechuan) domestication ‒; economic crop  n flakes ; meal n Ssuma Chhien  flatus production , , , , n stachyose , n flavour, beany  Stachys aspera n food value ‒, ; nutritional value ‒ Stahel, G. n health hazards of eating ‒ starch  keeping in the dark n amylase, in human saliva  leaf soup  sprouted grains (nieh) , ,  milling in water to give puree , , –,  mould culltures (chhü) , ,  oil , n conversion to alcohol with chhü organisms –, commercialisation   extraction ,  denaturation, gelatisation ,  source ; uses  enzymatic hydrolysis to sugars i.e. saccharification oligosaccharides , ,  , –, , n, ,  production in China n,  pasta making  ,  protein toxin inactivation n,  preparation ‒ recipes  uses n rotary quern  starch substrate ,  ‒ , ,  see also rice sprouts ‒,  pickled fish cha , ; vegetables tsu  food value  salt  pharmaceutical ‒ state dinners  status, change from Han to Thang in  statins ‒ tea flavouring n Staudenmaier, J. M. n whey ,  steam, distillation ,  yellow curls from  steamer , , , , , , ,  see also bean sprouts; protease, inhibitors; bamboo ‒,  ; wood  Spaghetti Museum, Pontedassio, Imperia, Italy  bronze , ‒ derivation of still sparrow , , ,  malt sugar making  sparrow eyes  packing materials  Spence, J. n pottery , , , , ,  spices , ,  sesame seeds , ,  steam distillation  tea processing 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

steaming , ‒, , , ‒ sweet tooth  oilseeds , , , ,  tea ; wines , , , , , ‒ pasta n su yu (vegetable oil)  sesame seeds ,  suan (rocambole) , ,  tea , , , , , , ,  suan (sour) , ,  Steele, J. n, n suan chiang (soured water drained from boiled grain) steeping , , , ; steeped meat  n Steinkraus, K. H. , n, n Suan Kung n stews n,  suan lo (sour lo)  serving dish , ; thickening  suan tshai (soured preserves)  stick, filial n suckling pig, hai thun  still, bronze ,  sucrose  from Shanghai Museum , , ‒, n Sudan, beer  from Chin tomb ‒ suei (wild pear)  from Chhu-Chou  sugar see also malt sugar annular gutter , , , , ,  cane , , ‒,  commercial production ‒ content of fruit n drain tube ; spout  fermentation ‒ fermented mash  fruit preservation n Hellenistic vase type ‒,  , n hydrolysis from starch  Chinese (Mongolian) pot type , –, ,  incubation  traditional Szechuan  saturation , ‒ stir-frying , ,  sugarcane , , n sesame seeds , , ,  sui chhin (wetland celery) ‒ tea leaves , , ‒, , , , , n Sui Chien Lu (Record of Second Encounters; +)  Stockhardt, A. n Sui Hsi Chü Yin Shih Phu (Dietetics from the Random Stol, M. n Rest Studio; ) , , , , n stools , ,  Sui Jên (discoverer of fire)  storage of fruits , ‒ sui ping (bone marrow pasta) ,  ,  stoup ,  ,  Sui Shih Kuang Chi (Expanded Records of the New Year stove  Season; Southern Sung) charcoal  ice n; la jou  Eastern Han tombs in Sui-tê  Sui Shu Ching Chi Chih (Bibliography to the History of tea processing  the Sui)  traditional n Sui Shu (History of the Sui Dynasty; + to +) n straw Sui Yuan Shih Tan (Recipes from the Sui Garden; +) insulation ,  , , , , ,  millet for fruit storage  bean flower (tou hua or tou fu hu) ‒; bean sprouts oil processing ,   strawberry, Chinese  chiang use , n, ; culinary sauces n sugared  food preservation methods  ‒ , n Streptococcus , n lu method ; sung  strip, bamboo (in Thang tea processing)  man-thou ; dumpling (tien-pu-ling)  sturgeon , , ,  processed fruits n su (clotted cream; butter) , , , n soy condiments ; soy sauce  adulteration  tea ; tou fu , ,  preparation ‒ Sumerians use  beer making ,  su (setaria millet) , ,  vinegar n Su Chao-Chhing n Sumiyoshi, Y.  n Su Chin n sun, eclipse  Su Ching (Su Kung) (editor of Hsin Hsiu Pên Tshao; +th sun (bamboo shoot) , ,  century) , , n Sun Chi ,  Su Hsüeh Shih Chi (Collected Works of Su Shun-Chhing; Sun Chung-En n + to +) n Sun, E. T. Z. & Sun, S. C. n, , n, n, n, Su I (writer; +th century)  n, n, n, n, n Su Shih Shuo Luo (Collected Poems of Su Shih; c. ) Sun I-Jang n n, n,  Sun Phu (Treatise on Bamboo Shoots; +)  Su Shun-Chhing  Sun Ssu-Mo (Thang physician, pharmacist) , Su Shih (Tung-Pho, poet–scholar of Northern Sung; ‒,  + to +) n, n, n, , n, , , beriberi , , , , ,  n, n goitre 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Sun Wen-Chhi n, n, , n, n ta kuei (giant turtle)  Sun Yin-Hsing (writer; th century)  ta ma yu (hemp oil)  Sun Ying-Chhüan n ta mai (greater wheat; barley) , , ,  sun yu (bamboo shoot sauce) n ta mai chiang (barley chiang)  sunflower  ta man hu (flat bread?)  oil ‒ ta suan (garlic) ‒, n,  sung (finely shredded meat or fish) ‒ Ta Tai Li Chi (Record of Rites of Tai the Elder; + to Sung Chüeh (Ming Dynasty)  +) ‒ sung chün (pine mushrooms)  ta tao (Great Truth)  Sung Hsü (writer; c. +)  ta tou (soybean) n sung (oil-bearing vegetable)  ta tou huang chüan (yellow curls from the great bean; soy- Sung Po-Jen (Sung writer) n bean sprouts) , , ,  Sung Shih (History of the Sung) n ta tsao (great jujube) n Sung Shih Tsun Shêng (Sung Family Guide to Cultivation Ta Tsao Phu (Monograph on Jujubes; Yuan dynasty) of Life; +) , , n, ,   red ferment  ta tshung (spring onion)  vinegar recipes , n ta tu (powerful action)  tea , n Ta Yü (Emperor; founder of Hsia dynasty) ,  Sung Tzu-An (writer; +th century)  Ta-hu-thing (Mi-hsien) Sung Ying-Hsin (author of Thien Kung Khai Wu; th Eastern Han mural , ‒, ‒ century) , , , n, ,  engraved stone slab ,  Sung Yü-Kho n equipment in modern China ,  Sung-Chhi (Fukine)  Tomb No.  , ,  Sung-lo or Sing-lo (Anhui), green tea country , , Ta-kua-liang tomb, Eastern Han (Sui-Tê county,  Northern Shansi) ,  sunshine  Ta-pho-na tomb (Tali, Yunnan; c. −)  Suparmo n Ta-wên-khou excavations  Sus scrofa domestica  Ta-Yüan (Ferghana)  Swan-like Yellow Bean Sprout see Ngo Huang Tou Shêng table  Swann, N. L. n low ,  Swatow, fish sauce  Tachi, H. n, n, n sweet liquor , ,  tagliatele press  sweet potato n, n, ,  tai (sour condiments)  sweet rush  Tai Fan-Chin n, n sweet tangle ,  Tai Shêng (compiler of Li Chi, Western Han period) sweet taste ,   sweeteners ,  Tai Ying-Hsin  sweetmeats, honeyed  Tai Yün n swellings ,  Tai Yung-Hsia n swordbill fish  Taipei (Taiwan) ,  syrup ‒ Taiping Rebellion n Szechuan , ,  Taiwan ,  brick murals ‒ Chi-I tea  brick tea n; tea cakes n; tea use , ,  fish sauce  distilleries  kung fu tea  phao tshai  sung, shredded meat or fish n Szechuan Provincial Museum (Chengtu) n tea processing n Szu Chi Yen (Superindendant of Stools and Mats)  wine-making ‒, , , from rice n Szuma Chhien  Takei Emiko n, n, , n Tale of Genji (Heian period)  Ta Chao (Great Summons) n, n, ‒,  Tali (Yunnan)  ta chhü (great ferment)  tallow, meat flavours  ta chiao (great leaven) ‒ tallow tree , ,  ta huang (Rheum officinale)  oil yield  ta huang tou (soybean)  tamari ( Japanese shih yu) ,  ta kêng (grand soup)  Tamba no Yasuyori (author of I Hsin Fang)  ta khu (great bitter)  tan (bamboo container) , ,  Ta Kuan Chha Lun (Imperial Tea Book; +) , ,  Tan Chhi Pu I (Backup Notions from the Elixir Book) drying tea ‒  picking tea  tan chhü (red ferment)  preparation of tea drink  Tan Fang Hsü Chih (Indispensable Knowledge of the pressing tea n Chymical Elaboratory; +) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Tan Hsien-Chin n chemical constituents ‒,  ,  Tang Lang n Chiang-hsi-wu (Kiangsi dark)  tan shên wine ,  chrysanthemum  tan shih see soybean, fermented coarse, loose & powdered  Tan Tu-Kho  colour  Tanaka Seiichi , n, n, , , n, n, commodity value  n, n, n, n, n, n, n, n, compressed, for Tibetans & pastoral peoples – n, n, n, n, n, n, n congee , , ,  Tanaka Tan n, n, n, n, n, n, n Congu n, , n, ; rose  tandoor (oven) n, n, n, n consumption ,  tang fu (soybean curd, Japanese)  cooling stir-fried leaves  tangerine ,  see also oranges cultivation  peel n; tea  cup ,  Tangshan (Hopei)  dark n, ‒,  Tannahill, R. n, n, n, n, n, n, decaffeinated  n, n, n drinking , ,  tannin see polyphenols drying , ‒, ,  tao (rice) , n,  ,  by heat ; in India  tao chha (pounding tea)  essential oils , ,  Tao Tê Ching (Canon of the Virtue of the Tao; −th etymology ‒, ,  century) , , , n European trade ; exports ; foreign buyers tao tou (broad bean)   Tao Tsang (Taoist Patrology; + onwards) ,  fermentation, enzymatic oxidation –, ,  tapeh (fermented congee of Indonesia) n firing (stir-frying) or heat inactivation  taro ‒,  flavour ; flavourings n, , ,  taucheo or taucho (fermented soyfood in Indonesia)  fluoride content  taxation, grape wine  from parched grain  tea , , ,  ‒, ‒,  ‒,  gardens  antidote to toxins ; aroma  grading ,  art of drinking  green , , , , n, ,  Assam, wild trees , n unfermented n; chemical components  bamboo basket , ,  exports , ,  barter n kung fu making  black , , n, , ,  pharmacological effects  chemical components  preparing drink –; drinking  exports ; red tea exports ; Indian exports process ; processing ‒, , ;  reprocessing  generic name for fermented teas  scented  manufacture ‒; processing n, n varieties n maritime trade , , , , , ,  growing areas, Fukien  scented  harvesting , n varieties n implements ‒,  Bohea , , n, n, n time ‒ trade  health effects ‒,  , ‒ boiling  Hyson n, n bowl , , ,  infusion , ; kung fu  brick  insignia template , ,  brokers , ; buying  international influence  brunch, Cantonese ( yin chha or yum chha)  Japanese ceremony  Buddhism  kettle , ,  with butter  labour force n, n,  café or house , ; iced mei flower wine served in ladle   loose ‒, , ‒, , , ,  caffeine , ‒ preparation of drink  cake , , , ,  processing ,  baking  Lung-ching ,  compressed ( ping chha, phien chha)  medicinal use , , , , ‒,  infusion preparation ‒ medium bud  Thang –; Sung ‒ mill, stone for grinding cake tea  waxed  mixed with plant products n cancer protection  moulding , , , ,  cardiovascular protection  mouth cleansing after meals n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

oolong , ‒, , ,  use of fresh leaves  semi-fermented , ; catechin level  utensils , , , ,  drinking ; kung fu making  votaries  exports , ; early Indian production  water , ,  process ; processing ,  whisk  origins ,  white ‒; process  pan for heating , ; panning  wild trees n pharmacological effects  wilting , , , ; withering  phu n; phu-erh n, n,  India  picking ‒, ,  Wu-I , , , , ,  piling  Yang-Hsien ,  plant ; plantations ,  yellow , ‒ popularity  process  pot  see also polyphenols; tea seed oil pounding , , ,  Tea Books , ,  powdered  Tea Sage n preparation , , ‒, , ‒ tea seed oil , ,  pressing , , , ,  poison n processing , – teapot  during Thang ‒; Sung cake teas – technology n loose tea during & Ming –; oolog tea dissemination ‒ –; red tea as black tea of maritime trade to West  – evolutionary model for development  primary & secondary processing n; raw and food processing ‒, ‒ refined  evolution ‒ production, annual n instruments  purple shoot n,  sharing  red , , n, , ‒, , n understanding  catechins  teeth, retarded emergence  commercialisation ; replacement of black tea Tei Daisei n ; consumption  tempeh , ‒, ‒ exported as black tea , ; Indian exports  connection to China  process ; processing , , ; temperature, fruit storage  reprocessing  Temple, R. K. G. n trade names  tench , ,  roasting , ‒ têng (pottery shallow bowl)  rolling , , , ,  Têng Kuang-Ming n by foot ,  Têng Tao-Hsieh (Ming Dynasty) n by hand , , n, ,  Teramoto, Y. n, n, n scented ‒,  Teubner, C., Rizzi, S. & Tan, L. L. n serving to guests  textile desizing n seven necessities of daily living  texture of food  sleep effects , , , , ‒, ; tha (couch bed) , ,  meditation  thai chha shu (tea trees) n small bud , n thai kêng (grand soup) ; thai ku chih kêng (ancient grand Souchong n, n,  soup)  sparrow tongue leaf  Thai Phing Huan Yu Chi (Geographical Record of the spread through China  Thai-Phing Reign Period; +–) n,  steaming , , , , , , ,  conquest of Kao-chhang (+)  stimulant effect  food storage wells ‒ stir-frying , , ‒, , , , , n grape wine ; herbal ferment  storage  ice n; tea n, n,  sun-drying , , , , n treasure wells ‒ tooth decay ,  Thai Phing Hui Ming Ho Chi Chü Fang (Standard trade Formularies of the People’s Pharmacy in the maritime , , , ,  Thai-Phing reign-period; +) n with Tibet  Thai Phing Yü Lan (Emperor’s Daily Readings; +) tribute , n, , ,  , n, n,  abolition  death of Emperor Chih-ti n insignia , ,  gluten ; tea  to Emperor’s court  Thai Phing Yü Lan: Yin-shih Pu (Food and Drink Sections Twankay n of the TPYL) 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

thai tshai (tea) n thiao (long fish) ,  Thai Yu Ji Chi (Diary of Travels in Taiwan; ) n thiao kêng (spoon)  Thai-hsi (Honan) , ,  Thiao Ting Chi (Harmonious Cauldron; + to ) Thai-hsi winery (Chengchou) n , n, n, ,  Thai-shan (Mount Tai)  cha , ; chiang , n; preservation  Thai-yuan (Shansi) , , ,  food preservation methods  ‒ , ; fruits Thailand steeped in water  fermented salted fish ,  gluten ; ham ; tsao-preserved crab  fermented soyfoods  honeyed and sugared fruits ‒n; orange storage fish sauce , ; rice noodles   than (fermented meat or fish sauce) –, , , kan pi wêng tshai ; lu method ; man-thou  ,  salting of vegetables  Than Chhi-Kuang n,  soy condiments ; soy sauce  than hai ( juice of meat) n vinegar recipes , n Than Kung Hsia n Thieh Wei Shan Tshung Than (Collected Conversations at Than Yao-Hui n Iron Fence Mountain; +)  Than-yang (Fukien) , n Thien Hsi (writer; +–) n thang (broth)  Thien I-Hêng (writer; +th century) , , , thang (cane sugar) , ‒ , n,  thang (malt sugar) , , ,  thien kua (musk melon)  thang (sugared)  Thien Kung Khai Wu (Exploitation of the Works of thang fu (bean curd, Japan)  Nature; +) , , , n Thang Huan n malt sugar  Thang Kên n oilseed processing n, , , ‒ Thang kuo (Chinese snacks)  red ferment preparation ‒ Thang Lan n, n, n, n, n rice grinding ,  Thang Lei Han (Thang Compendium; +) n wine making , , ‒ thang mi kuo shih (sugar and honey treated fruits) n thien lo (sweet lo)  thang ping (pasta soup) , , , ,  thien men tung wine  boiled ; lily pasta ; precursor of noodles thien mi (sweet steamed rice)  ; wonton  thien mien chiang (sweet wheat chiang) , ,  thang pu (bean curd)  thien suan yü (sweet and sour fish)  Thang Shih San Pai Shou (Three Hundred Thang Poems; Thien-hu-tshun (Honan)  +) n, n thung ma chiu (mare’s milk-wine)  Thang Shu (History of the Thang) , n tho (noodle) , n Thang Suan Phu (Monograph on Cane Sugar; +) Thorpe, N. n, n  Thou Huang Tsa Lu (Miscellaneous Jottings far from Thang tombs Home; +) n,  Han Sen Tsai (Sian)  thou ju (adding charges in fermentation process) n Ho Chia Chhun (Sian)  thu (bitter herb; bitter vegetable) ‒, ,  Turfan (Sinkiang) ,  thu (radish) ; thu (smartweed) n,  thang tshui mei (sugared crispy apricots) n thu (sowthistle) , , n,  Thang Yü Lin (Forest of Mini-Discourses; Northern thu (tea) , n, , ‒, ,  Sung) n Thu Lung (writer; +th century) , , , n Thang Yü-Lin n, n Thu Pên-Tsun (th century) ,  Thang Yün Chêng (Thang Rhyming Sounds; +) Thu Ssu-Hua n  thu su wine ,  ‘Thanks to Imperial Censor Mêng for his Gift of thu tshai (bitter vegetable)  Freshly Picked Tea’ (poem; +)  thu tshao (bitter herb)  thao (peach) ,  thuan hua pi lo (mushroom pilaff )  Thao Chên-Kang , n thun phi ping (suckling pig skin) n, ‒ Thao Hung-Ching (c. +) n, , , n, , thung (milk)  n, n thung chhing mo (copper carbonate)  vision  Thung Chih (Historical Collections; +)  Thao Ku (writer; +th century) , , n Thung Chün Yao Lu (Master Thung’s Herbal; Han)  Thao Wên-Thai , , n, n, , , n, Thung region, tea  n, n Thung Su Pien (Origin of Common Expressions; +) Thea bohea , n; Thea viridis , n  theaflavins , ,  ; thearubigins , ,  thung tree , ,  thi an (whey)  thung yu (tung oil) ,  thi-hu (clarified butter) n, ,  Thung Yüeh (Contract with a Servant; −) , , thiamin deficiency  

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

tea drinking ,  tou (shallow bowl) , , n tea processing n,  tou chiang , , , , , ‒ see soy milk Thung-mu-tshun (Wu-I region) n tou chu (bean congee) , , ,  thyroid gland , ‒ tou fan (cooked or steamed bean granules) , , myxoedema therapy  ,  see also goitre tou fu (soybean curd) , , , –, , –, thyroxine   ti fu tzu (Belvedere cypress seeds)  archaeological evidence ‒; process as ti huang (rehmannia) n,  described in Han tomb at Ta-hu-thing ‒ wine ,  brain (tou nao) or flower (tou hua) ,  ti i tshao (lichens)  Buddhist monasteries, Japan  ti lu (condensing drops; distillate)  coagulation of soy milk with bittern, alum or vinegar ti tsieh (Polygonatum odoratum?)   ti-li (ground chestnut)  with calcium sulphate ,  Tibet development –, , , ,  cake tea imports  calcium, as source of  Chinese plum  Chinese-style, pressed  tea with butter  comparison with cheese ‒ tien chha (making tea) ,  deep fried , , ; frozen , ; smoked tien chiang (coagulating soy milk)  , , ; skin , , , ; honey tien-hsin (dots of heart’s desire) or dimsum  soaked  Tientsin n development , ,  tiger-bone wine  dishes ; hibiscus ; a la Su Tung-Pho  tilt-hammer ,  see also trip hammer drying , ,  time measurement n effect of heating of soy milk on coagulation n ting (cauldron) , , , ,  fermented , , , , ‒, ,  serving dish ,  , ,  organisms  Ting Wang-Phing n mock chicken, fish and shrimp dishes  ting-pien-hu n of the Mount of Eight Venerables  tien pu ling (dumpling)  nutrient composition  To Celia (poem) n origin ‒, ‒, , ‒ To Chhing (tossing the leaves)  pressed , ,  To Nêng Phi Shih (Routine Chores Made Easy; +) pressing n, , –, n,  ‒, n, , n,  processing ‒; products derived from –, cha ; chiang ‒, , , n  orange storage ; honeyed and sugared fruits proto , ‒ n skin , , , ,  pasta n; noodles n technology transmission to Japan – sausages  traditional process for making –, , ‒ shih recipe ; soy condiments  use in Chinese cuisine ‒ tea n, ; scented  use of term  tsao-preserved crab n; yên n tou fu chiang (soy milk before coagulation) ,  Toda, M. n tou fu fu (deep fried stinky dewatered tou fu)  Todaiji Shosoin documents (+–) n tou fu hua (soft bean curd) , , ‒ toddy n, Siamese  tou fu i (bean curd skin)  tofu no misozukè (tofu pickled in miso)  tou fu ju (fermented bean curd)  tomato sauce (& spaghetti)  see also fu ju tombs tou fu kan (blocks of tou fu simmered in soy sauce; dried Chiang-hsi shêng po-wu-kuan (Eastern-Wu) n tou fu) n, , ,  Chin (Chhêng-teh, Hopei) ‒,  tou fu nao (soft bean curd) , ,  of Later Han, Wei and Chin n tou fu phao (deep fried tou fu; tou fu puff ) , ,  Marquis of I (Sui-Hsien, Hupei)  tou fu phi (bean curd skin) , , , ,  paintings at Chia-yü-kuan (Wei-Chin period)  tou hua (freshyl coagulated bean curd) , ‒ Southern Sung n,  tou huang (yellow coated, i.e. moulded bean) ,  Ta-hu-thing (Mi-hsien) , ,  Tou Kêng Fu (Ode to the Soybean Stew; c. +rd century) Ta-pho-na  n see also Han dynasty tombs; Thang tombs Tou Lu Tzu Jou Chuan (Biography of Jou the son of Tou tooth decay, tea ,  Lu; th century)  torches  see also flambeaux tou pan chiang (broad bean paste) n tortoise ; Tortoise Keeper n tou ping (bean cake)  Torula n tou shih (fermented soybeans, i.e. shih) n, , n tou (beans)  tou ya (bean sprouts) , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

tou yu (sauce from soybeans) ,  Tshao Chin n tou yu (soybean oil)  Tshao Ching n, n tou yu (tamari i.e. shih yu)  tshao chü (grass tangerine) n; tshao chü tzu (grass trace elements  tangerine seeds)  trachoma  Tshao Fan (Ming Dynasty) n trade, maritime , , , , ,  tshao hao (prince’s feather)  trans-retinol deficiency  Tshao Hsüeh-Chhin n Trapa bicornis , ; Trapa natans  tshao lung chu (grass dragon pearl grape)  trays ,  Tshao Lung-Kung n bamboo , , n, , ,  Tshao Mu Tzu (Herbs and Plants; +) n,  treacle  Tshao Phi (Emperor of Wei; c. +) , ,  treasure wells ‒ Tshao Thing-Tung (author of Chu Phu )  treaty ports () n Tshao Tshao (founder of Wei Kingdom)  tree bark rope  Tshao Yuan-Yu n, n, n, , n, n, , triglycerides n n, n, n, n, n, n, n, n, Trionyx sinensis  n trip hammer , , ‒, ; tri-hammers  tshe mien (thin noodles)  tripe, chhi pickles  tsho (mincing) n Triticum turgidum , n,  tshu (vinegar) , , ,  trough ,  tshu mi (sour steamed rice)  roller mill  tshuan (poaching) ,  sleeping, for oil  tshuan (stove)  starch preparation  Tshui Chih-Thi (prescriptions c. +)  trypsin inhibitor  Tshui Hao (scholar and prime minister in early Tsa Liao Fang (Miscellaneous Prescriptions; −)  Northern Wei Dynasty) ,  tsamba (paste or porridge) n,  tshui lü mien (silken green noodles)  Tsan Ning (monk; th century)  Tshui Shih Ching (Madam Tshui’s Food Canon)  Tsan Wei-Lien n tshung (spring onion) , ‒, ,  Tsan Yin (author of Shih I Hsin Chien)  Tshung Hsün Chhi Yü (Didactic Notes; +)  tsang (preservation)  Tsi I (Grand Physician for Internal Illnesses) n tsao (Chinese date, jujube) , ‒,  Tsien Tsuen-Hsuin n, n, n tsao (coarse grain barley)  Tsin Tsin Yu Wei Than (Talks about Tasty Viands; ) tsao (stove) , , ,   tsao (wine fermentation mash or residues) , , , Tsan Ning (monk; Sung) n , , , ,  tso (sour condiments) ,  preservative for meat, fish & vegetables , , Tso Chuan (Master Tso’s Commentaries on the Spring , ,  , n and Autumn Annals; − to −) , , , , tsao fu (dried jujube slices)  n,  tsao ju fu (tou-fu aged with a fermented mash)  beriberi ; chhü ; medicated wine ; dining tse chhi (Euphorbia helioscopia?)  furniture ; ice collection storage and use tsêng (steamer) , , , ,  ‒; wine making n; wine serving vessels , ,  ; Yellow Springs  Tsêng Chhêng Li Chi Phu (Treatise on the Litchis of Tsou Hsüan (author of Shou Chhing Yang Lao Hsin Shu) Tsêng-Chhêng; +)   Tsêng Tsung-Yeh , n, n,  Tsou Shu-Wên n tshai (dishes, category of food) n,  Tsou Yen (founder of Yin–Yang School of Philosophy) tshai (to gather) ; tshai (vegetables) ,   Tshai Ching-Feng n tsu (pickled vegetables) , , , , , n, Tshai Hsiang (governor of Fukien, Tea Commissioner; ‒,  th century) , , , , , n lactic acid fermentation ; salting ‒ dried litchi  tsu hsiao (tsu, as seasoning for meat)  making tea (tien chha) ; scented teas  tsu shun (purple shoot tea) n tea drying furnace ; Wu-I tea  Tsu Thing (statesman; –th century)  Tshai Thao (Writer; +th century)  Tsui Kuei-Thu (Thang period) n,  tshan (loose pasta) n,  tsun (drink storage vessel)  , , n,  tshao (grasses) ; tshao (pan-fry) ; tshao (trough) tsun (rudd) ,  ,  Tsung Jen (official with pi fork) ,  Tshao Chen Chuan (Biography of Tshao Chen) n tsung tzu (rice dumpling)  tshao chha (loose tea) n; tshao chha (rolling tea)  tu (wild pear)  tshao chhü (herbal ferment) , , ,  Tu Chhêng Chi Shêng (Wonders of the Capital Tshao Chih (poet, brother of Tshao Phi; +rd century) [Hangchou]; +) , n ‒,  salty fermented soybean soup n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Tu Fu (Thang poet) , , , ,  Ulmus campestris n; Ulmus macrocarpa n, n tu hêng (herb)  Underhill, A. P. n, n Tu Khang or Shao Khang (Hsia ruler, preparer of Ung Kang-Sam  alcoholic drinks) ,  Unschuld, P. U. n Tu Yu n urn n, ,  tuan (break in milk fermentation)  cold storage of food , ; tea storage  Tuan Wên-Chieh n fu ju making ; soy sauce making , ‒,  ; Tuan Wu (Dragon Boat Festival) ,  malt sugar making ; vinegar , ,  tui (trip hammer) n sealing  tumour  uronic acids  Tun Yuan Chu Shih (Resident of the Hidden Garden; Urumqi, Sinkiang  Ming Dynasty)  USDA Handbook  Tun-huang (Kansu)  Ushiyama Terui n tung (fish), chiang  utensils  Tung Chhu-Phing n, , n, n, n eating ; food serving , ‒, ,  Tung Chi (writer; +th century) ,  Han tombs ,  Tung Ching Mêng Hua Lu (Dreams of the Glories of the ice house well at Hsin-chêng ‒ Eastern Capital; +) ,  tea , , , ,  deep fried foods ; shih use ; salty shih soup n honey ; honeyed sweetmeats ; sugar ; Vaccinium macrocarpus  ice selling  Valla, F. n, n, n pasta , ‒, n; wonton  Varicorhinus simus  sausages n; hsi and fu ‒; soybean sprouts vats  ,  Vavilov, N. I. ‒ Tung Cho Chuan (Biography of Tung Chuo) n veal  Tung Hsi Shih Chha Lu (Tea in Chien-an; +) , vegetable garden  ,  vegetable oil , , ,  Tung Hsiao-Chüan n vegetables ‒,  ,  , ‒, , ‒,  Tung Kuan Han Chi (Biography of Ming Kung) n food resources ; kêng ; mucilaginous , ,  Tung Ma (Prefect of Mare Milkers)  oil-bearing  tung oil ,  pickled n, , ‒, , ‒, , ‒, Tung Pho Tsa Chi n  tung tou fu (frozen tou fu) , ,  preparation ; preserved  Tung-Pho tou fu (tou fu á la Tung-Pho) ,  salting and pickling ‒, ,  Tung-Thing Chhun Sê (Spring Colours by the Tung-thing vitamin D n Lake; +th century) , ,  vegetarian diet n, n Tungting Lake n gluten use ‒,  Tunhuang manuscript  Vehling, J. D. n, n Turfan (Sinkiang) ‒ see also Kao-chhang Veith, I. n, , , n, , n conquest , Thang tomb ,  venison , , n,  turnip, Chinese , , ,   vermicelli  turnip seed oil ,  vessels see also jars; pots turtle ‒; giant ; water  general’s helmet , , , n Twankay tea  necessity ; for serving drinks , , ‒ Tyn, Myo Thant n for serving food ‒; wine n Typha latifolia  Vettii, house of (Pompey) ,  Tze Lu (follower of Confucius) ,  viands , ,  Tzeng Mao-Chi n, n Vickery n,  tzu (cooked food) ; tzu (rice and millet pastry) ‒ Vicia augustifolia (wild bean)  tzu ( jars of wine) ; tzu (large chunks of meat)  Vietnam tzu (meat process) n; tzu (steeped delicacy) ; tzu fermented salted fish , ‒; fermented (steeping) ,  soyfoods  tzu jang (Nature’s Laws)  fish sauce , ; tou fu  tzu su (purple perilla)  Vigna angularis n tzu wei (Campsis grandiflora?)  Vigna calcaratus  see also Phaseolus calcaratus Vigna faba n; Vigna mungo var. radiata  udon (sliced noodles) ,  vine, kudzu , matrimony  see also grape vine Ueda Seinosuke n, n, , n, n vinegar , , , –,  Uigher (Turfan, Sinkiang) , , n alcohol concentration, effect of  Ukers, W. H. , n, n, n, n, n, , ancient Egypt n; Sumerians n; China  , , n, n, n, n, n, , n, fragrant hsiang tshu, well-temmpered lao chhên tshu, n,  , n, , n, n, n, n, n Pao-nin tshu 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

vinegar (cont.) Wamyo-ruizyushu (General Encyclopedic Dictionary of apricot , n; coat or film formation , Japanese language; +) ,   Wan Jên-Hsing n condiment use , n wan tou (peas) n discovery ; early history – Wan-hsien (Szechuan)  incubation in , , ; with salt ,  Wang Chên (th century) , , , , , , medicated ; medicament use  ,  oxidation of alcohol to acetic acid – Wang Chên Nung Shu (+) n,  preparation from: barley ‒; clear wine ; oil press ,  unfiltered wine ; honey ; malt sugar ; Wang Chhung (writer; +st century)  flavoured with lesser beans ‒; rice ; Wang Chi (early Thang writer) , n soghum, glutinous rice and wheat  Wang Chi-Min & Wu Lien-Tê n saccharification ,  Wang Chih-Tsun n temperature control ,  Wang Chin (Thang writer) , n, , n use in making red ferment , ; pickling and Wang Cho (writer; +th century)  salting of vegetables –; Wang Chu-Lou n tsu , ‒; suan tshai ; tou fu  Wang, H. L. n, n, n, n, n, n, n, urn , ,  n water addition  Wang Hai (predynastic ancestor of the Shang)  vineyards  see also grape vines Wang Han (Thang poet; +th century) ,  Virgil , n Wang Hao (th century)  Visayas, fermented fish  Wang Hsi (writer; th century)  visceral enzymes ,  Wang Hsiang-Chin (th century) , n vision see also blindness Wang Hsüeh-Thai n clarifying  Wang, I. , n loss ,  Wang Jên-Hsiang n, , n reduction after dusk  Wang Jên-Hsing n, n, , n, n, , n, vitamin A requirement  n vitamin A Wang Jih-Chên (writer; –) n,  deficiency ,  Wang Khên-Thang (paediatrician; th century) , sources n 

vitamin B1 Wang Khu (official of Kuangsi)  anti-beriberi factor  Wang Li-Chhi & Wang Chêng Min n, n, n deficiency  Wang Ling n seed source  Wang Lung-Hsüeh n yoghurt  Wang Mang (father-in-law of the Chin Emperor Ai-ti)

vitamin B12  n vitamin C n Wang Mêng-Ou n, n, n, , , n vitamin D  tsu  deficiency  Wang Sai-Shih n, n sources, sunshine  Wang Shan-Tien , n, n, n, n, n, vegetables n n, n, n

vitamin D2 n,  Wang Shih-Hsiung (author of Sui Hsi Chü Yin Shih Phu; vitamin D3 n,  mid-th century) n, , , , n vitamins , n Wang Shih-Mou (Ming dynasty)  bean sprouts  Wang Shu-Ming  viticulture  Wang Su ,  Vitis thunbergii n Wang Thao (author of Wai Thai Mi Yao; +th century) Vitis vinifera , ‒  culture in West  Wang Tsêng-Hsin  Vogt, Kim n Wang Tshan (poet; +–)  Wang Tshao Chha Shuo (Talks on Tea from the ‘Wang’ Wai, N. n Grass Pavilion; +)  Wai Thai Mi Yao (Important Prescriptions from a Wang Tung-Fêng n Distant Post; +) , ,  Wang Wên-Tsê n goitre ‒; rickets ; soy sauce  Wang, Y. Y. n Wai-Huang county (north-eastern Honan)  Wang Yên (poet; +–) ‒ Waley, A. n, n, n, n, , n, n, n, Wang Yü-Hu n, , n, n n, , , n, n, n, n, n, n, , Wang Yü-Kang n, n n, n, n, n, n, n, n, n, Wang Yu-Phêng n, n, ‒ n Wang Yuan (Taoist holy man; +nd century)  walking, lateness in children ,  Wang Yüeh-Chêng n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Wang Yusheng  Wên-ti (Han emperor)  Wang Zhi-Yuan & Yang, C. S. n wêng (wide-mouthed jar for wine fermentations) , Wang-fu-hsia cave temples, Yu Lin Cave (+ to ,  +; Ansi, Kansu)  West –, , , ; wine origin ,  water , , ‒, n, , , , , , , Chinese processed foods   climate  boiled , ; drinking ; tea making ff fungal contamination of food  distilled  goitre ; rickets  foodstuff category of ancient China  grain fermentation , , ‒, , ‒ frozen ; iced  oilseed pressing , , , , , ‒ goitre association , , ; health ; safety rotary quern n  saccharification  perfumed  soy foods ; soybean cultivation  wine fermentation – use of ferment organisms  steep , ; steeping  vegetarianism n symbolic correlation  see also America; ancient Egypt; Europe; Greece; water caltrop , , ,  Mesopotamia; Rome; tea, trade steeped in water  wheat , ,  water chestnut  cream of n water lily, root  date of introduction in China n,  water mallow , ,  digestibility  water melon n durum n, n; emmer n, , , n water penance ,  ferment , , , , , ; yellow coat water pepper see smartweed  water power  fermented bran n water rushes  five staple grains ,  , ,  water sprout of small bud tea n flour , , , , ,  water wheel , n components  watercress  pasta recipes  ,  Watson, B. n, n, n, n, n,  processing , , ‒, –,  wedge press , ‒, , ,  sifting for pasta making  development  chiang making , , , –, n,  rapeseed oil  shih making  wei (swordbill sturgeon; snoutfish) , ,  grinding & milling , , , , , , , wei (wild bean) , , n , n, ,  wei chhi (Chinese chess) n hulled type n wei chiang (miso)  importance in Han dynasty  Wei Chü-Yuan (writer; c. +) ,  kernel separation ,  wei chung or wei pi (beriberi)  malting ,  Wei Shu (History of the Northern Wei; +) , meal ; heating –; paste  n moulded  Wei Ssu n northern China  wei tiao (wilting of tea leaves)  parching ; pastry frying ; roasted , , Wei Tshê (Record of the Wei State) n  Wei Wang Tshao Mu Chih (Flora of the King of Wei; rotary quern ,  +) ,  sprouted , ; sprouting n, n, ,  Wei Yao (historian at court of Sun Hao, King of Wu; staple grain  c. +) , , n starch preparation  tea drinking  stir-roasted ,  Weinhold, R. n varieties  Welbourn, R. B. n vinegar  wells see also dough; gluten ice house ‒ whey , ; soybean  treasure ‒ whisk, tea ,  wên (warming wine)  White, L. Jr. n Wên Chhing-Ming n Wilderness Colors of Tao Chi  Wên (Duke of Chin)  Wilhelm, R. n Wên (Emperor of Wei Dynasty)  Willia  Wên Liu Shih Chiu (A Question for Liu, No ) n William of Rubruck (traveller; c. +)  Wên Lung (writer; th century) ,  , , , Williams, T. I. n n Wilson, H. n, n Wên Shu (Ming album painter; th century)  Winarno, F. G. n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

wine (chiu) , , , , , ,  red , , ‒ a-la-chi , ,  making ,  alcohol content ,  ,  red ferment ‒ benefits ; importance ‒; overindulgence temperature control ,  n regular strength ; regulation , n bitter , ; bitter flavour  rice , ; ritual ‒, , , , ; bone of ; sorghum n cassia ; chrysanthemum ; cinnamon ; seaweed steeping for goitre treatment  coconut flower ; in cha making ; chiang Shao Hsing of Chekiang ,  making ; hai making  superior ferment (shên chhü) ‒ chewing method of making ,  social life of Shang ; spring ‒; stability Chou ; clear  ‒,  cock crow , ; ‘cock crowing’ summer  steeping herbs ; storage , ,  colour n; conversion to vinegar –; cooling technology, works on ‒ ,  therapeutic value ; ti huang , ; tiger-bone cups ,   decantation , , ; decanters  traditional process ; types ,  distilled , , , , ‒ vessels for mortuary rituals n archaeological discoveries ‒,  ‒, vinegar , – ‒ warding off evil spirits  Chinese pot still for production ‒ water collection ‒, n development ‒, , ‒, ,  white ; yellow n, ‒,  early evidence ‒ yeast ,  Han period  yield , ,  Thang burnt wine , , , ,  see also fermentation, process; grape wine; tsao taste of Sung burnt wine ‒ Wine Superintendant , n catching fire  Wine and Vingar Bureau, Yuan Government  dregs, residues (tsao) ,  wine warmer, charcoal  drug absorption ; drug vehicle  winery attendant, accidental death ‒,  ferment , , , , ; applications ,  Winfield, G. F.  fermentation , –,  winnowing early mediaeval period ‒ bamboo tray n late mediaeval/premodern period ‒ chiang process ,  residues residues , ,  shih process , , , ,  vessels , , ‒ winter melon ,  filtration ,  Wittwer, S. n, n fire-pressured, pasteurisation ; or by steaming wok, tea processing , , , ; cooking pot ,  n, ‒, , –,  Wolfe, H. L. n flavouring , ; fragrant (ritual or medicated) wolf ’s bane ,  ; herbal ‒ women working in food preparation n frozen-out ; high-potency ,  won-ton (cloud swallowing) , , ‒, ,  fruit ; coconut milk n; jujubes , n; wood, symbolic correlation  litchi n; nectar ; orange ; papaya Wood, E. n, n n; peach n; pears ; persimmon n; wood ear ‒, n, ,  pineapple n; plum n; water melon n Wood, F. n, n grape see grape wine Woodward, N. H. n honey , ‒; iced mei flower  work station, opening up tea  Hsin Fêng process of Southern Sung , , ‒ wort , n incubation with salt and vinegar  Wu region (Kiangsu) n Job’s tear ; mung beans ; millet  Wu Chao-Su n, n,  medicament , , , ,  Wu Chhêng-Lo n, n, , n, n, n medicated , , ‒ wu chhi ( pickled meat or vegetables)  grape juice addition  Wu Chhi-Chhang n treatment of specific illnesses ‒ wu chiu (tallow tree)  muddy ; mulberry-fall ; mutton , ‒ Wu Chi, Biography of n MWT Inventory ‒ wu chia phi (bark of Acanthopanax spinosum) , , ; mulled, warmed or heated , , ; origins, wine  from cereals – Wu Chia-Khuo n in China –; in West – Wu Chih-Sung n preincubation step ; pressing  wu ching (Chinese turnip; colza) , , ,  primordal , ; production ; protective  Wu Ching-Tzu (writer of Ju Lin Wai Shih; + to ) quality control ‒ n

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Wu Chio-Nung , , , n Wu Ying-Ta (Chhing Dynasty)  Wu Chün Chi (Gazetteer of the Wu Region; +)  Wu Yüan (Origin of Things; +th century)  Wu Chün Phu (Mushrooms in the Wu Region; +) wu-chou la chu fa (The Wu-chou Method for Curing  Pork)  Wu Hêng n Wu-hsi chhing-kung-yeh hsüeh-yuan (Technology of Wine wu hsiang (five spice) n Fermentation; ) n, n, n, n wu hsiang tou fu kan (tou fu cooked with five spices) , Wu-I chha (Wu-I tea) n ‒ Wu-I mountains (Fukien) , ,  Wu Hsien n, n see also tea, Wu-I Wu Hsien-Wên n Wu-I region (northwestern Fukien) , , , n Wu Hsing (Five Elements or Phases) n, , , black tea ,   Wu-ling prefecture  Wu I Shan Chih (Gazetteer of the Wu-I Hills; ) n Wu-ti (Han emperor; −–) ‒ Wu I Tsa Chi (Random Notes on Wu-I; Ming) n Wu-yang (nr. Chengtu) Wu Jui (Yüan dynasty) n buying tea ; tea production  wu ku (five grains) , n, , , ,  wu-yü (dark yam)  Wu Lei Hsiang Kan Chi (On the Mutual Response of Wu-yüan (Kansu)  Things according to their Categories; c. +) Wylie, A.  , ,  Wu Li Hsiao Shih (Mini Encyclopedia of the Principle of Xanthium strumarium n,  Things; +) ‒, n Xanthoxylum simulans  tou fu making ; vegetarian diet n Xenocypris argentea  Wu li (must of Wu) n xerophthalmia  Wu Lien-Tê n Xi Zeong n Wu Lin (th century)  Xing, R. & Tang, Y. n, n Wu Lin Chiu Shih (Institutions and Customs of the Old Xu, Y., Ho, C. T., Amin, S. G., Han, C. & Chung, F. L. Capital; +) , ,  n gluten and pasta selling ; honey ; hsi and fu ‒; mi chien  ya chha (bud tea) ; ya mien (pressed noodle) , , sausages n; sugar   wu lung (oolong; semi-fermented tea) ,  ya tou (bean sprouts)  Wu Ma n ya tshai (mung bean sprouts)  wu mei (dark dried apricot) ; wu mei ju (flesh of dark ya yu (pressing seeds for oil)  mei fruit)  ya yu chia (oil pressing houses )  wu mei thang (sugared dark apricots) n; wu mei tshu Ya-la-chi chiu fu (Ode to Araki Wine; +)  (dark mei vinegar) n yam, Chinese , , n Wu Shih Chung Khuei Lu (Madam Wu’s recipe book; yam flour noodles , ,  Southern Sung) , n, , n, – Yamanishi, T. n, n, n, n, n, n, author n; cha , ; chiang ; – n food preservation methods  ‒ ,  Yamasaki Hiyachi n fu and cha ; kan pi wêng tshai , ; lu n,  yan (goose)  noodles ; salting of vegetables ; shih recipes Yan, Y. S. n  yang (sheep) , ‒ soy condiments ; soy sauce ,  Yang Ching-Shêng n Wu Shih Erh Ping Fang (Prescriptions for Fifty-two Yang, E. F. n Ailments; c. −) , ,  ,  Yang, G. n cooking methods , , , , ; beggar’s chicken Yang Hsiao Lu (Guide to Nurturing Life; +) ,  , , , n, , , ,  fermented soy paste ; gruel ; honey ; food preservation methods  ‒ , n medicaments  honeyed and sugared fruits n soy sauce , ; soybeans , n; vinegar kan pi wêng tshai ; lu method ; milk products ,   Wu Shih (Ming writer) n salting of vegetables ; soy condiments  Wu Shih Pên Tshao (Wu’s Pharmaceutical Natural soy sauce ,  History; c. +) ; shih use  sung ; tou fu , ; tsao-preserved crab  Wu Shih-Chhi n vinegar recipes ‒ Wu Tê-To , , n, , , n, , , n, Yang I (Grand Physician for External Illnesses) n n,  Yang Lao Fêng Chhing Shu (New Handbook on Care of the wu thou (Aconitum fischeri; wolf’s bane) , n,  Elderly; +)  wu tui (piling of tea)  Yang Ling-Ling n Wu Tzu-Mu (writer; +th century) ,  yang mei (Chinese strawberry)  wu wei (five flavours) ; wu yao (drug)  Yang Phu (Szechuan) n, 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Yang Shêng Fang (Prescriptions for Nurturing Life; early yellow coat (huang i) n, , , , , ,  Thang) , n bean , , ; wheat  Yang Sheng Lun (Discourse on Nurturing Life; c. +) yellow jaw fish   Yellow River, water collection n Yang Shih-Chhang (Taoist priest; +th century)  yellow sparrow, cha  Yang Shu-Ai ,  Yellow Springs  Yang Ssu (killed by steaming wine) ‒,  yen (bamboo mats) ; yen (oil cloth)  Yang Tao-Jen (physician; th century) ,  yên (incubation in salt) , , ; yen (salt)  yang thao (Chinese gooseberry)  yen (mud fish) , ; yên (steamer) , , , ,  Yang Wan-Li (writer; +–) , ,  yen (thyroid gland)  Yang Wên-Chhi , n, n yen chha (rolling tea)  Yang Ya-Chhang n, n yên chhü (covered ferment)  Yang Yeh  yen chih (salt and incubate)  Yang Yü Ching (Manual of Fish Culture; Ming Dynasty) Yen Chih-Tui  n,  Yen Fan Lu n Yang Yung-Tao (c. +)  yen hsin (fermented salted fish)  Yang-chou shih po-wu-kuan (Chhieh-mo-shu Western Yen Jên (Salt Administrator)  Han Tomb at Yangchou; ) n yên ju (salted meat) ,  Yang-Hsien tea  yen lu (bittern) ,  Yang-shao culture (− to −) , ,  yen shih (salty fermented soybean product)  Yang-sheng pu (Section on Nourishing Life of Sung Shih making ‒, , ,  Tsun Shêng) n yen shih thang (soup of salty fermented soybeans) n Yang-Shêng-Fang (Manual for Nurturing Vitality; −) Yen Shih-Ku (writer; th century) ‒, , n,   Yang-ti (Sui Emperor) n yên tshai (salted vegetable) , ,  Yangchou tsao melon n Yen Tshan n Yangtze region , n,  Yen Tzu (Chou Philosopher)  Chinese apricot growing  Yen Tzu Chhun Chhiu (Master Yen’s Spring and Autumn fish ; wetlands ; Grand Canal  Annals; −th century) ,  Yangtze River n Yen Wên-Ming n yao (to gently cook in hot meat or vegetable soup)  yên yü (fermented salted fish) n, , , ,  Yao Chih-Han (artist; Chhing)  Yen Yung-Ho (writer; +th century)  Yao Chiu Yên Fang Hsüan ()  Yenching (Peking) regulation wine n Yao Kung (physician; Chou to Wei dynasties)  Yenching sui shih chi (New Year Foods in Peking) n Yao (legendary emperor of China) n yew nuts  Yao Sêng-Yuan (physician; +th century) n yin (drink) ; yin chha (drinking tea)  Yao Yüeh-Ming n Yin Chuan Fu Shih Chien (Compendium of Food and yeast n, n, ‒, ,  Drink; +) , , n, n, , n, alcohol production ; beer making , , , n,  ,   dairy products ; dried meat and fish  ancient Egypt n, n food preservation methods  ‒ , n,  contamination of malted flour  grape wine making ; lu ; mead ; milk dough, contamination , starter n & drinking  leavening  noodles ; red ferment ; salting of vegetables fermented soyfoods n  grape wine ; inoculum ; leaven n shih recipe ; soy sauce ; soybean sprouts  harvesting from must ; propogation of red  tea n; tou fu ; yeast use  in chhü ( ferment) , , n, ; with red ferment Yin Hai Ching Wei (Essentials of the Silver Sea; Sung)   mead ; residues in pottery vessels  yin ku (Xenocypris argentea)  sensitivity to alcohol  Yin people, wine for sacrificial ceremonies  sprouted grain (nieh) contamination ,  Yin Shan Chêng Yao (Principles of Correct Diet; +)

use in China ; vitamin D2 ; wild , ; n, , , , , ,  wine & beer fermentations , , ‒,  a-la-chi wine , , ,  yeh chha (leaf or loose tea) , n beriberi ‒; goitre  Yeh Chung Chi (Record of the Yeh region; c. +th century) dairy products ; malt sugar   grape wine ; medicated wine  Yeh Ting-Kuo n pasta, making ; origin of pasta n Yeh Tshai Po Lu (Comprehensive Account of Edible man-thou ; noodles , ; pao-tzu  Wild Plants; +) , ‒ red ferment  Yeh Tzu-Chhi (writer; +th century)  tea n,  yeh-ko (Gelsemium elegans)  wine distillation , 

© in this web service Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-65270-4 — Science and Civilisation in China Part 5: Fermentations and Food Science Index More Information

  

Yin Shan Thai I (Grand Dietician)  Yu shui (river originating near Wu-ling)  yin shih (food and drink)  Yu Tê-Tsun n Yin Shih Chih Wei Fang (+th century)  yu thiao (deep fried crullers) , , , n Yin Shih Hsü Chi (Essentials of Food and Drink; +) yü thou chiang (fish head paste)  , ‒, , , ,  yu tou fu (deep fried blocks of tou fu) ,  yin-shih (food and drink)  yu tsa kui (deep fried crullers)  Yin–Yang n, ; balance  yu tshai (brassica)  ying (bamboo basket) ; ying (goitre)  Yü Ying-Shih n, n, n ying ching liu yeh (swelling at the neck)  yü yüan so ping (rope pasta from the Chinese yam)  Ying Shao (author of Fêng Su Thung I ) n Yü-chhan-yen (Hunan) n ying thao (Chinese cherry) , ‒ Yu-Yang Tsa Tsu (Miscellany of the Yu-Yang Mountain ying yü (indigenous grape) n cave; +) ,  yoghurt  yüan (turtle)  drink n, , , n Yuan Chieh (Thang poet)  iced ; liquid  Yüan Chien Lei Han (Mirror of the Infinite; +) n pastoral nomads  Yüan chiu (Chou wine)  slave of ,  Yüan Han-Chhing , n, , n, n,  Yoke-harness Superintendent n Yuan Kho n Yokotsuka, T. n, n Yüan Kuo-Fan n, n Yong, F. M. & Wood, B. J. B. n Yuan Mei (author of Sui Yuan Shih Tan, gastronome of Yoryo Ritsuryo (+) n Chhing dynasty) , , n, , , ,  Yoshida, Shjui  Yüan Shih (History of the Yuan; + to +) , n Yoshizawa R. n, , , n Yuang Hsuan-Chih  yü (drying chamber) ,  Yuasa (Wakayama prefecture)  yü (fish) , ; yü (taro) ‒ Yueh Lo (South China)  yü (serving vessel) ‒,  ,  Yueh Shi (writer; +th century)  yu (drink storage vessel)  , , , bronze ; Yüeh-Yang (Hunan) n yu (fermentation)  Yule, H. n, n yu (oil) , ; yu (pomelo) ; yu (sauce)  yum cha (tea brunch) ,  Yü Chêng n yün chiu (wine fermented with multiple batches of yü chhang (ritual wine with herbs) ,  substrate)  yu chia (oil press) , , ‒ Yün Fêng n, n, n, n, n yü chiang (fish paste) , , ‒,  Yün Lin Thang Yin Shih Chih Tu Chi (Dietary System of yü chiang chih ( juice from fermented fish paste) , n the Cloud Forest Studio; +)  , , , yü chin tshao (Curcuma aromatica; herb)  , ,  Yü Ching (Book of Taro; Ming dynasty)  man-thou ; noodles n Yü Ching-Jang n, n, n, n, n soy condiments n; soy sauce making  yü fou liang (pearly floating logs)  yun thai (oil-bearing vegetable)  Yü Guanying n Yün-mêng (Hupei province) , , , ,  Yu, H. n monographs  yü hsi (dried fish)  Yun-meng Suei-hu-ti Chhin-mu (Chhin Tomb at Yü Hsing-Wu n Shui-hu-tui, Yun-meng; ) n, n Yü Hsiu-Ling n, n yung (vats)  Yü Hua-Chhing n Yung Thao (+th century)  Yu Huan Chi Wên (Things Seen and Heard on Official Yung-Lo Ta Tien, I Hsüeh Chi (Great Collectanea of the Travel; +)  Yung-Lo Region, Medical Section; +) n Yü Jên (Fishery Superintendent) n, , n Yunmeng hsien wên-wu (on a Chhin-Han Tomb at Yü Jên (Superintendant of Ritual Herbs)  Shui-hu-ti, Yun-mêng, Hupei; ) , n yü jên (elm nuts)  Yunnan, Phu-erh tea n,  yü jên chiang (elm nut chiang) ,  Yünnan, sesame  Yü Kêng (grand soup)  Yu, King (Chou Dynasty)  Zaccagnini, C. n Yu Lin frescoes (+ to +; Ansi, Kansu)  Zagros Mountains (Iran)  Yü Lin Khu (Kansu)  Zanthoxylum , ; Zanthoxylum ailanthoides (pepper)  Yü Lin Wai Shih (novel; th century) n Zee, A. n yü lu (fish sauce) , ‒, n, , ‒, n Zen Buddhism , ; Zen Temple Cuisine  Yü Ming-Hsien  Zhu, Y. n Yü Phin (Types of Edible Fish; Ming dynasty)  Zingiber mioga , ; Zingiber officianale ,  yu ping (fried pasta) n zizania ; Zizania caduciflora n Yü Shih n Zizyphus jujuba , ; Zizyphus spinosa , n Yü Shih Phi (Imperial Food List; Southern Sung) ‒, Zohary, D. n, n, n  Zohary, M. n

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