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The A to Z of the Mongol World Empire
The A to Z of the Mongol World Empire examines the history of the Mongol Empire, the pre-imperial era of Mongolian history that preceded it, and the various Mongol successor states that continued to dominate Eurasia long after the breakdown of Mongol unity. Divided into three parts, the first section is comprised of six introductory essays devoted to the: o Mongolia from the birth of Temüjin to the establishment of a Mongol Empire in 1206 o The Mongol Empire, 1206-1260 o The successor qanate of China o Mongol Iran o Ca'adai qanate of Turkistan o Golden Horde The second section contains 865 entries with more than 600 topics including: o Persons o Institutions o Terminology o Battles o Aspects of material culture o Geographical features of importance The third section is comprised of a detailed bibliographical essay and three appendixes.
Soup For The Qan
First published in 2000. In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Historical Dictionary of the Mongol World Empire
The Historical Dictionary of the Mongol World Empire examines the history of the Mongol Empire, the pre-imperial era of Mongolian history that preceded it, and the various Mongol successor states that continued to dominate Eurasia long after the breakdown of Mongol unity. This second edition contains a chronology, an introduction, appendixes, and an extensive bibliography. The dictionary section has over 900 cross-referenced entries on important personalities, politics, economy, foreign relations, religion, and culture of the Mongol Empire. This book is an excellent resource for students, researchers, and anyone wanting to know more about the Mongol Empire.
Crossroads of Cuisine
Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
The Mongols in Iran
This book explores the administration of Iran under Mongol rule through taxation and monetary policy. A consistent development is evident only from abundant numismatic material, from the conquest of Samarqand by Chingiz Khan to the reign of the penultimate ruler, Uljaytu. In many cases, the individuals responsible for initiating and conducting the policies can be identified from the histories or remarks of the mint master. The structure of the empire is clearly demarcated by mint production, coin styles and type of metal. This illuminates many controversial historical points such as the meaning and function of an Il-khan and the establishment of the Toluid dynasty under Hulagu. The Mongols broke the crust of an inflexible and archaic Islamic monetary tradition that had hampered economic development by encouraging extensive trade and the sciences (especially astronomy and higher mathematics) through determined and always pragmatic programmes.
Arabic Medicine in China
The Huihui Yaofang was an encyclopaedia of Near Eastern medicine compiled under the Mongol Yuan Dynasty for the benefit of themselves and Chinese medical establishments. We translate the surviving material and context it in the history and ethnobiology of the medicine described.
Soup for the Qan
First published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.
Asian Cuisines
Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
Soju
The first global study of the distinctive Korean soju, tracing cross-cultural exchanges and Korea's place in Eurasian history.
Historical Dictionary of the Mongol World Empire
This Dictionary, the first work of its kind written in English, examines the history of the Mongol Empire, the pre-imperial era of Mongolian history that preceded it, and the various Mongol successor states that continued to dominate Eurasia long after the breakdown of Mongol unity.
