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The Land of the Five FlavorsA Cultural History of Chinese Cuisine$
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Thomas Höllmann

Print publication date: 2013

Print ISBN-13: 9780231161862

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231161862.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 20 September 2021

Regulations and Conventions

Regulations and Conventions

(p.105) Chapter Six Regulations and Conventions
The Land of the Five Flavors

Thomas O. Höllmann

, Karen Margolis
Columbia University Press

This chapter details various conventions and regulations—religious, governmental, and otherwise—and how these have developed over the years. Despite efforts during the Qin Dynasty to establish unified standards of measurement, food was not as strictly regulated as other traded goods were during that time. Unfortunately, this trend continues today, as Chinese food products become contaminated. Food safety, however, was a more ancient issue, as Daoist monks abstained from certain foods in order to increase their lifespans. Another enduring religious tradition concerned food offerings, especially sacrificial rites and the offerings dedicated to the kitchen god, the Lord of the Hearth. Still other traditions concerned health and hygiene, such as the use of food in medicine and oral healthcare. Lastly, conventions of etiquette are discussed, with regards to cultural notions of table manners and hospitality, as well as the intercultural foibles that might arise.

Keywords:   Qin Dynasty, unified standards, food safety, Daoist monks, Lord of the Hearth, food offerings, medicine, table manners, hospitality, etiquette

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