Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Tales of Uncle Tompa
The Western world has become familiar with Tibet through the Buddhist teachings of
Ten Traditional Tellers
Examining storytelling through the distinct voices of ten traditional tellers, this text offers a look at their lives and art as they discuss their reasons for telling, their uses of the stories, and the influence of their cultural heritage.
Food in Tibetan Life
This tibetan cookbook includes text explaining the social customs and habits as they relate to foods and cooking in Tibetan life. Included are illustrations and descriptions of the use of a few special cooking utensils.
A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao
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.
Tibetan Diary
High in the Nepali Himalaya are a number of ethnic Tibetan communities. Geoff Childs presents a portrait of Nubri & Kutang in which he chronicles the daily lives of community members in all their tangled intricacies.
Food of Sinful Demons
Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans—both monastic and lay—have made meat a regular part of their diet. In this study of the place of vegetarianism within Tibetan religiosity, Geoffrey Barstow explores the tension between Buddhist ethics and Tibetan cultural norms to offer a novel perspective on the spiritual and social dimensions of meat eating. Food of Sinful Demons shows the centrality of vegetarianism to the cultural history of Tibet through specific ways in which nonreligio...
The theatre of Tibet
he theatrical culture of Tibet is probably the last to remain virtually unknown to the outside world, and to the West in particular. As well as describing the current situation of studies on Tibetan theatre, the current volume also provides an essay on imagination and how it is concretely manifested by the Tibetan people and their actors. Recent decades have seen radical change for Tibetan theatre, ache lhamo, now performed by a diaspora for whom a declining artistic and technical change derives from an uncertain politics concerning secular and popular culture, as well as the ongoing cultural genocide caused by China’s subjection of Tibet.
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.
Tea
From chai to oolong to sencha, tea is one of the world’s most popular beverages. Perhaps that is because it is a unique and adaptable drink, consumed in many different varieties by cultures across the globe and in many different settings, from the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South. In Tea food historianHelen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang Dynasty and 1913 creation of a tea dance called “Thé Dansant” that combined tea and tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity. Featuring vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring, Tea will engage the senses while providing a history of tea and its uses.
