Ars coquinaria Sinensis

Ars coquinaria Sinensis e textibus a saeculo fere III a.C.n., ex archaeologia aevorum anteriorum elucidari potest.

Dissertatione coqui mythistorici Yi Yin, in Veres autumnosque domini Lü anno circiter 239 a.C.n. data, quinque sapores enumerantur, qui sunt 酸 suān amarus, 苦 kǔ acer, 甜 tián dulcis, 辣 là pungens vel 熱 rè calidus, 咸 xián salsus. Sequitur enumeratio optimorum ciborum, partim e media valle fluminis Caerulei, partim e regionibus mythicis provenientium.Lü Buwei, ed., Lüshi Chunqiu 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311)

Artes coquinariae Mandschuriensium et Sinarum differebant, (Chen, ed. [2018] p. 45) sed in  coniungi solebant, ab Yuan Mei deprecatam. "戒落套"

"sixteen dishes, eight vessels, and four side-dishes" ... "eight small delicacies", "ten great dishes" (「十六碟」「八簋（音詭）」「四點心」「滿漢席」「八小吃」「十大菜」):  "戒落套""eight treasures" (八珍) :  "海鮮單:開篇"

Aevo nostro popinae Sinenses fere ubique per mundum frequentantur. Celebres coqui Sinenses variis linguis de arte sua disseruntur, e.g. Joyce Chen, Caecilia Chang, Sylvia Wu.

 Notae 

 Bibliographia 
 Fontes antiquiores
 saec. II a.C.n. exeunte? : Zhou li 4.13-51, 5.3-6, 5.16-45 (Edouard Biot, interpr., Le Tcheou-li, ou Rites des Tcheou. 3 voll. Lutetiae: Imprimerie Nationale, 1851 pp. 70-113
 ante saec. I : Liji lib. 10 Nei ze (Séraphin Couvreur, ed. et interpr., Li ki, ou Mémoires sur les bienséances et les cérémonies ... avec une double traduction en français et en latin, 2a ed. [Ho Kien Fu: Mission Catholique, 1913] vol. 1 pp. 620-676) (James Legge, interpr., The Sacred Books of China: The texts of Confucianism partes 3-4: The Lî Kî [Oxonii: Clarendon Press, 1885] pars 3 pp. 449-479
 544 : Jia Sixie, Principales populo favendi artes cap. 68-89
 c. 1250 : Lin Hong, Simplicia montani victualia
 1330 : 
 ante 1374 : 
 1671 : Li Yu, Fortuitae affectuum otiosorum adumbrationes
 1792 : 

 De historia
 E. N. Anderson, The Food of China. Novo Portu: Yale University Press, 1988
 E. N. Anderson, Food and Environment in Early and Medieval China. Philadelphiae: University of Pennsylvania Press, 2014
 Kwang-chi Chang, "Food and Food Vessels in Ancient China" in Transactions of the New York Academy of Medicine ser. 2a vol. 35 (1973)
 Kwang-chi Chang, ed., Food in Chinese Culture. Novo Portu: Yale University Press, 1977
 "Interior Regulations": A chapter in the Classic of Rites instructs us how to prepare food" in Daniel Ding, The Historical Roots of Technical Communication in the Chinese Tradition. Cantabrigiae: Cambridge Scholars Publishing, 2020 
 Carrington Goodrich, "Chinese Food over the Millennia" in Journal of the American Oriental Society vol. 99 (1979) pp. 87-90 JSTOR
 Thomas Gwinner, Essen und Trinken: die klassische Kochbuchliteratur Chinas. Francofurti, 1988
 Thomas O. Höllmann, Schlafender Lotus, trunkenes Huhn. Kulturgeschichte der chinesischen Küche. Monaci: C. H. Beck, 2010. ISBN 978-3-406-60539-0
 Frederick J. Simoons, Food in China: A Cultural and Historical Inquiry. CRC Press, 1991 }
 Roel Sterckx, Food, Sacrifice, and Sagehood in Early China. Cantabrigiae: Cambridge University Press, 2011
 Roel Sterckx, ed., Of Tripod and Palate: Food, Politics, and Religion in Traditional China. Londinii: Palgrave Macmillan, 2005
 Joanna Waley-Cohen, "The Quest for Perfect Balance: taste and gastronomy in imperial China" in Paul Freedman, ed., Food: the history of taste (Berkeleiae: University of California Press, 2007) pp. 99-134 

 De arte coquinaria recentiori
 , , How to Cook and Eat in Chinese (Novi Eboraci: John Day, 1945) exemplar mutuabilis editionis 1949; editionis 1963; editionis Britannicae
 Charles W. Hayford, "Open Recipes, Openly Arrived at: ‘How to Cook and Eat in Chinese’ (1945) and the Translation of Chinese Food" in Journal of Oriental Studies vol. 45 (2012) pp. 67–87 JSTOR
 Kian Lam Kho, "Dragon on a Platter: the art of naming Chinese dishes" in Mark McWilliams, ed., Food and Communication: proceedings of the Oxford Symposium on Food and Cookery 2015 (Londinii: Prospect Books, 2016)
 T. C. Lai, Chinese Food for Thought. Hongcongi: Hong Kong Book Centre, 1978
 David Y. H. Wu, Chee Beng Tan, edd., Changing Chinese Foodways in Asia. Hongcongi: Chinese University Press, 2001

 De gastronomia litteraria
 David R. Knechtges, "Food in Early Chinese Literature" in Journal of the American Oriental Society vol. 106 (1986) pp. 49-63 JSTOR
 David R. Knechtges, "Gradually Entering the Realm of Delight: Food and Drink in Early Medieval China" in Journal of the American Oriental Society vol. 117 (1997) pp. 229-239 JSTOR
 E. H. Schafer, The Golden Peaches of Samarkand. Berkeleiae: University of California Press, 1963 Textus
 E. H. Schafer, The Vermilion Bird: T'ang images of the south. Berkeleiae: University of California Press Exemplar mutuabile
 Stephen H. West, "Playing with Food: Performance, Food, and the Aesthetics of Artificiality in the Sung and Yuan" in Harvard Journal of Asiatic Studies vol. 57 (1997) pp. 67–106
 Isaac Yue, Siu-fu Tang, edd., Scribes of Gastronomy: Representations of Food and Drink in Imperial Chinese Literature. Hongcongi: Hong Kong University Press, 2013

 Dapanji

 Nexus externi 
 "Top 10 Famous Chefs in Ancient China"

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