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Making the State on the Sino-Tibetan Frontier: Chinese Expansion and Local Power in Batang, 1842-1939
Making the State on the Sino-Tibetan Frontier: Chinese Expansion and Local Power in Batang, 1842-1939 William M. Coleman, IV Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Graduate School of Arts and Sciences Columbia University 2014 © 2013 William M. Coleman, IV All rights reserved Abstract Making the State on the Sino-Tibetan Frontier: Chinese Expansion and Local Power in Batang, 1842-1939 William M. Coleman, IV This dissertation analyzes the process of state building by Qing imperial representatives and Republican state officials in Batang, a predominantly ethnic Tibetan region located in southwestern Sichuan Province. Utilizing Chinese provincial and national level archival materials and Tibetan language works, as well as French and American missionary records and publications, it explores how Chinese state expansion evolved in response to local power and has three primary arguments. First, by the mid-nineteenth century, Batang had developed an identifiable structure of local governance in which native chieftains, monastic leaders, and imperial officials shared power and successfully fostered peace in the region for over a century. Second, the arrival of French missionaries in Batang precipitated a gradual expansion of imperial authority in the region, culminating in radical Qing military intervention that permanently altered local understandings of power. While short-lived, centrally-mandated reforms initiated soon thereafter further integrated Batang into the Qing Empire, thereby -
Download and Therapies for Alzheimer’S Disease, and She Sites
magdalene MATTERS Spring/Summer 2020 | issue 50 6 Big Bang Academy 8 The Food of Sichuan 14 Building Excitement magdalene college university of cambridge REGULARS 3 New Fellows Welcome 4–5 Fellows’ News Dear Members, 21 JCR and MCR Update Living and working in the time of the corona virus is certainly 24 Upcoming Events different, unsettling, worrying and sadly deadly for many but also strangely liberating for those of us who are lucky enough to be well this issue FEATURES and safely ensconced at home. Having time to cook rather than 6–7 Big Bang Academy commute, to think, to finally read that novel, these are the positives 8–9 The Food of Sichuan that will stay with me long after we return to ‘normal’. Life at Magdalene is busy all year round but Easter term in particular tends 10 Twenty-five years exporting to fly by in a blur of activity, so much so that we have neither time British food to appreciate our wonderful College gardens, our beautiful College 11 Immigrants in Nelson’s Navy nor the bustling City we are proud to live and work in. 12–13 My Time at Magdalene: The first three years of the Future Foundations Campaign have been a letter from the Master a whirlwind of activity involving many events, activities and global 14 –16 Building Excitement travel; three wonderful and rewarding years generating an amazing 17 Seamus Heaney’s Escape response. Again and again we have been gratified and humbled by the generosity, loyalty and commitment of our Members and Friends. -
Gastronauts at the Golden Mall
GASTRONAUTS AT THE GOLDEN MALL Curated by Joe DiStefano See reverse for his comments. Zhu’s Snacks #16: Pork Bone Soup Zhu’s Snacks #16 Tianjin Dumpling House: Beef Tendon 4 Duck Heads Pig Ears Lamb Dumplings with Green Squash #1 Handu BBQ Tianjin Xi’an Famous Xi’an Famous Foods: Dumpling Foods Lamb Offal Soup House Spicy Cumin Lamb Burger 3 Lamb Face Salad Tianjin 2 Dumpling House Chen Du Tian Fu: Lan Zhou: #14 Ox Tongue and Tripe #10 Chicken Heart Lucky #15 Ma La Rabbit #11 Squid Stick Wenzhou Snacks Lan Zhou Sushi Famous Noodles, etc. Chen Du 5 Tian Fu 1 Chen Du Tian Fu Seating Main Street Entrance GASTRONAUTS AT THE GOLDEN MALL by Joe DiStefano A night at Flushing’s Golden Shopping Mall curated by Joe DiStefano, culinary tour guide, enabler of gluttons, and founder of the food blog Chopsticksandmarrow.com. Chefs from Anthony Bourdain to Fuchsia Dunlop have said that the ramshackle Golden Shopping Mall in Flushing, Queens, is “just like being in China.” With food from Tianjin in the country’s Northeast to Sichuan in the South it’s an underground wonderland of regional Chinese cuisine. And it’s also paradise for adventurous eaters. 1 Chen Du Tian Fu 3 Xi’an Famous Foods This stall at the bottom of the stairs is a favorite of Danny The Golden Shopping Mall’s 36th Chamber specializing in Bowien of Mission Chinese Food and offers all manner of the Silk Road-inflected fare of Xi’an has become quite street food from Sichuan’s capital, Chengdu. -
Hwang, Yin (2014) Victory Pictures in a Time of Defeat: Depicting War in the Print and Visual Culture of Late Qing China 1884 ‐ 1901
Hwang, Yin (2014) Victory pictures in a time of defeat: depicting war in the print and visual culture of late Qing China 1884 ‐ 1901. PhD Thesis. SOAS, University of London http://eprints.soas.ac.uk/18449 Copyright © and Moral Rights for this thesis are retained by the author and/or other copyright owners. A copy can be downloaded for personal non‐commercial research or study, without prior permission or charge. This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the copyright holder/s. The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the copyright holders. When referring to this thesis, full bibliographic details including the author, title, awarding institution and date of the thesis must be given e.g. AUTHOR (year of submission) "Full thesis title", name of the School or Department, PhD Thesis, pagination. VICTORY PICTURES IN A TIME OF DEFEAT Depicting War in the Print and Visual Culture of Late Qing China 1884-1901 Yin Hwang Thesis submitted for the degree of Doctor of Philosophy in the History of Art 2014 Department of the History of Art and Archaeology School of Oriental and African Studies, University of London 2 Declaration for PhD thesis I have read and understood regulation 17.9 of the Regulations for students of the School of Oriental and African Studies concerning plagiarism. I undertake that all the material presented for examination is my own work and has not been written for me, in whole or in part, by any other person. -
A Taste of the Scintillating Flavours of Sichuanese Cuisine
A taste of the scintillating flavours of Sichuanese cuisine Numbing-and-hot flavour (ma la wei ) The most infamous Sichuanese flavour, this combines aromatic, piquant chilli heat with the lip- tingling, citrussy taste of Sichuan pepper • Typical ingredients: dried chillies and whole Sichuan pepper sizzled in oil OR chilli oil and ground, roasted Sichuan pepper • Key dish: poached fish in a sizzling cauldron of chillies • Uses: aromatic oil topping for various dishes, stir-fries, Sichuan hotpot, sauces for cold dishes, dry-spice mixes Homestyle flavour ( jia chang wei ) A heartwarming combination of mellow chilli heat with the umami richness of fermented seasonings • Ingredients: Sichuan chilli bean paste, fermented black beans, sweet fermented wheat paste • Key dish: twice-cooked pork, mapo tofu (pock-marked old woman’s tofu) • Uses: stews, stir-fries, dipping sauces Sour-and-hot flavour (suan la wei ) A piquant, refreshing combination of spicy heat with sour, fermented tastes • Ingredients: chilli oil and vinegar/pickled chillies and mustard greens/ground white pepper and vinegar • Key dish: Sour-and-hot silken tofu • Uses: dressings for cold dishes, stews and soups, particularly good with fish Hot-and-garlicky flavour ( suan ni wei ) This irresistible dressing combines spicy, savoury and garlicky tastes with an undercurrent of sweetness • Ingredients: spiced, sweetened soy sauce, chilli oil, crushed garlic (sometimes also toasted sesame oil, sugar) • Key dish: Zhong dumplings • Uses: sauce for boiled dumplings, dressing for cold meats -
M10224121* Osnovna Raven ANGLEŠČINA Izpitna Pola 1
Šifra kandidata: Državni izpitni center JESENSKI IZPITNI ROK *M10224121* Osnovna raven ANGLEŠČINA Izpitna pola 1 A) Bralno razumevanje B) Poznavanje in raba jezika Torek, 31. avgust 2010 / 80 minut (40 + 40) Dovoljeno gradivo in pripomočki: Kandidat prinese nalivno pero ali kemični svinčnik, svinčnik HB ali B, radirko in šilček. Kandidat dobi list za odgovore. SPLOŠNA MATURA NAVODILA KANDIDATU Pazljivo preberite ta navodila. Ne odpirajte izpitne pole in ne začenjajte reševati nalog, dokler vam nadzorni učitelj tega ne dovoli. Rešitev nalog v izpitni poli ni dovoljeno zapisovati z navadnim svinčnikom. Prilepite kodo oziroma vpišite svojo šifro (v okvirček desno zgoraj na tej strani in na list za odgovore). Izpitna pola je sestavljena iz dveh delov, dela A in dela B. Časa za reševanje je 80 minut. Priporočamo vam, da za reševanje vsakega dela porabite 40 minut. Izpitna pola vsebuje 2 nalogi v delu A in 3 naloge v delu B. Število točk, ki jih lahko dosežete, je 57, od tega 20 v delu A in 37 v delu B. Vsak pravilen odgovor je vreden eno (1) točko. Rešitve, ki jih pišite z nalivnim peresom ali s kemičnim svinčnikom, vpisujte v izpitno polo v za to predvideni prostor. Pri 2. nalogi dela A izpolnite še list za odgovore. Če boste pri tej nalogi pri posameznih postavkah izbrali več odgovorov, bodo ocenjeni z nič (0) točkami. Pišite čitljivo. Če se zmotite, napisano prečrtajte in rešitev zapišite na novo. Nečitljivi zapisi in nejasni popravki bodo ocenjeni z nič (0) točkami. Zaupajte vase in v svoje zmožnosti. Želimo vam veliko uspeha. Ta pola ima 12 strani, od tega 4 prazne. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Dissertation JIAN 2016 Final
The Impact of Global English in Xinjiang, China: Linguistic Capital and Identity Negotiation among the Ethnic Minority and Han Chinese Students Ge Jian A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Washington 2016 Reading Committee: Laada Bilaniuk, Chair Ann Anagnost, Chair Stevan Harrell Program Authorized to Offer Degree: Anthropology © Copyright 2016 Ge Jian University of Washington Abstract The Impact of Global English in Xinjiang, China: Linguistic Capital and Identity Negotiation among the Ethnic Minority and Han Chinese Students Ge Jian Chair of the Supervisory Committee: Professor Laada Bilaniuk Professor Ann Anagnost Department of Anthropology My dissertation is an ethnographic study of the language politics and practices of college- age English language learners in Xinjiang at the historical juncture of China’s capitalist development. In Xinjiang the international lingua franca English, the national official language Mandarin Chinese, and major Turkic languages such as Uyghur and Kazakh interact and compete for linguistic prestige in different social scenarios. The power relations between the Turkic languages, including the Uyghur language, and Mandarin Chinese is one in which minority languages are surrounded by a dominant state language supported through various institutions such as school and mass media. The much greater symbolic capital that the “legitimate language” Mandarin Chinese carries enables its native speakers to have easier access than the native Turkic speakers to jobs in the labor market. Therefore, many Uyghur parents face the dilemma of choosing between maintaining their cultural and linguistic identity and making their children more socioeconomically mobile. The entry of the global language English and the recent capitalist development in China has led to English education becoming market-oriented and commodified, which has further complicated the linguistic picture in Xinjiang. -
Travel Give Into Your Wanderlust 广告
广告 July 2020 Plus: A Beijing Family Scavenger Hunt Insider Knowledge: Put Your Trust in Beijing’s Best Local Tour Guides and Really Explore The City You Call Home Travel Give Into Your Wanderlust 广告 July 2020 Plus: A Beijing Family Scavenger Hunt Insider Knowledge: Put Your Trust in Beijing’s Best Local Tour Guides and Really Explore The City You Call Home Travel Give Into Your Wanderlust WOMEN OF CHINA WOMEN July 2020 PRICE: RMB¥10.00 US$10 Plus: A Beijing Family Scavenger O Hunt 《中国妇女》 Insider Knowledge: Put Your Trust in Beijing’s Beijing’s essential international family resource resource family international essential Beijing’s Best Local Tour Guides and Really Explore The City You Call Home 国际标准刊号:ISSN 1000-9388 国内统一刊号:CN 11-1704/C July 2020 July Travel Give Into Your Wanderlust 广告 广告 WOMEN OF CHINA English Monthly Editors 编辑 Advertising 广告 《中 国 妇 女》英 文 月 刊 GU WENTONG 顾文同 LIU BINGBING 刘兵兵 WANG SHASHA 王莎莎 HE QIUJU 何秋菊 编辑顾问 Sponsored and administrated by Editorial Consultant Program 项目 All-China Women's Federation ROBERT MILLER(Canada) ZHANG GUANFANG 张冠芳 罗 伯 特·米 勒( 加 拿 大) 中华全国妇女联合会主管/主办 Published by Layout 设计 ACWF Internet Information and Deputy Director of Reporting Department FANG HAIBING 方海兵 Communication Center (Women's Foreign 信息采集部(记者部)副主任 Language Publications of China) LI WENJIE 李文杰 Legal Adviser 法律顾问 全国妇联网络信息传播中心 Reporters 记者 HUANG XIANYONG 黄显勇 (中 国 妇 女 外 文 期 刊 社)出 版 ZHANG JIAMIN 张佳敏 YE SHAN 叶珊 Publishing Date: July 15, 2020 International Distribution 国外发行 FAN WENJUN 樊文军 本期出版时间:2020年7月15日 China International Book Trading Corporation -
Rural Memory and Rural Development
Rural Memory and Rural Development by Xinran Tang Submitted in partial fulflment of the requirements for the degree of Master of Architecture at Dalhousie University Halifax, Nova Scotia August 2019 © Copyright by Xinran Tang, 2019 CONTENTS Abstract ............................................................................................................. iv Acknowledgements ........................................................................................... v Chapter 1: Introduction ...................................................................................... 1 1.1 Thesis Questions ................................................................................. 2 1.2 Rural China .......................................................................................... 2 1.3 History of Rural China .......................................................................... 3 1.4 Chinese Rural Society .......................................................................... 4 1.5 Challenges and Problems in Rural China ............................................ 5 1.6 The Relationship Between City and Rural Area ................................... 8 1.7 Opportunities for Rural China ............................................................... 10 1.8 Site: Liujiadu Village ............................................................................. 11 Chapter 2: Rural Memory Study ........................................................................ 14 2.1 Collective Memory ............................................................................... -
Bars &Bites Oakland
OAKLAND BARS & BITES DINING GUIDE VISITOAKLAND.ORG 7 MEALS IN 3 DAYS | THE BOOZE BOOM visitoakland.org | 1 2 | OaklandOaOaklklanand BarsBaBarsrs & BitesBititeses DiningDiDininingng GGuideuiu dede 2201601016 Table of CONTENTS GUIDE'S PHOTO CREDITS: Rachel Hall 6 OAKLAND 2 WAYS 8 THE BOOZE BOOM 12 MENUS THAT TAKE YOU ON A CULINARY TRIP 16 7 MEALS IN 3 DAYS 20 OAKLAND FOODS WITHOUT BORDERS 26 RESTAURANTS & BARS A PUBLICATION OF 344 W. Turkeyfoot Lake Rd., Ste. B Akron, OH 44319 800.594.9620 [email protected] 481 Water Street | Oakland, CA 94607 www.lunarcow.com visitoakland.org | #oaklandloveit | visitoakland.org | 3 4 | OaklandOaklk and BarsBars & BitesBites DiningDiningg GGuideuide 2201601016 visitoakland.org | 5 OAKLAND TWO WAYS 6 | Oakland Bars & Bites Dining Guide 2016 YOU DON’T HAVE TO SETTLE FOR THE TRADITIONAL – OR, RATHER, YES YOU CAN. IN OAKLAND, YOU CAN HAVE YOUR FOOD WHATEVER WAY YOU WANT. Oakland is known for being a bit outlandish. In that way, we’ll excuse a visitor for thinking you can get anything too traditional here. Oh wait … Surprise! Turns out the chefs here can not only do deviled eggs, ravioli, and roast beef but they’ve been perfecting their techniques for decades. Then there are those chefs who like to, you know, disrupt things like macaroni and cheese and chicken wings. We don’t judge. Choose the style that suits your mood: IF YOU WANT... SEAFOOD BARBECUE SLOPPY MEXICAN PASTA JOE-STYLE SOUL-WARMING SANDWICHES OLD SCHOOL, GO TO... Scott’s Seafood Everett & Jones Brown Sugar Doña Tomás Genova Deli on the waterfront flaming the fires down home in pioneering Temescal fattening Temescal in Jack London since 1973. -
Making the Palace Machine Work Palace Machine the Making
11 ASIAN HISTORY Siebert, (eds) & Ko Chen Making the Machine Palace Work Edited by Martina Siebert, Kai Jun Chen, and Dorothy Ko Making the Palace Machine Work Mobilizing People, Objects, and Nature in the Qing Empire Making the Palace Machine Work Asian History The aim of the series is to offer a forum for writers of monographs and occasionally anthologies on Asian history. The series focuses on cultural and historical studies of politics and intellectual ideas and crosscuts the disciplines of history, political science, sociology and cultural studies. Series Editor Hans Hågerdal, Linnaeus University, Sweden Editorial Board Roger Greatrex, Lund University David Henley, Leiden University Ariel Lopez, University of the Philippines Angela Schottenhammer, University of Salzburg Deborah Sutton, Lancaster University Making the Palace Machine Work Mobilizing People, Objects, and Nature in the Qing Empire Edited by Martina Siebert, Kai Jun Chen, and Dorothy Ko Amsterdam University Press Cover illustration: Artful adaptation of a section of the 1750 Complete Map of Beijing of the Qianlong Era (Qianlong Beijing quantu 乾隆北京全圖) showing the Imperial Household Department by Martina Siebert based on the digital copy from the Digital Silk Road project (http://dsr.nii.ac.jp/toyobunko/II-11-D-802, vol. 8, leaf 7) Cover design: Coördesign, Leiden Lay-out: Crius Group, Hulshout isbn 978 94 6372 035 9 e-isbn 978 90 4855 322 8 (pdf) doi 10.5117/9789463720359 nur 692 Creative Commons License CC BY NC ND (http://creativecommons.org/licenses/by-nc-nd/3.0) The authors / Amsterdam University Press B.V., Amsterdam 2021 Some rights reserved. Without limiting the rights under copyright reserved above, any part of this book may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise).