Recipes from the Garden of Contentment: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is the first English translation of the classic 18th-century treatise and cookbook by the Qing dynasty poet Yuan Mei, introducing Chinese culinary philosophy as well as its best-known dishes. Translation by Sean Jy-Shyang Chen; foreword by Nicole Mones.
Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy
Recipes from the Garden of Contentment: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. Recipes from the Garden of Contentment is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture. The Berkshire edition was translated by Sean Jy-Shyang Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. The academic edition is bilingual (English-Chinese) and extensively annotated. Cover illustration by Lichia Liu.
Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.