Ars coquinaria Sinensis

[thumb|[Cena virorum Sinarum.]]
**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.

Artes coquinariae Mandschuriensium et Sinarum differebant, sed in  coniungi solebant, ab Yuan Mei deprecatam.

:

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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