The Xianbei from southeast Mongolia were the first foreign sovereignty over North China since the 4th century. During the 200 years of Xianbei rulership, the cultures of old and new inhabitants – the Han-Chinese, the Xianbei and diverse steppe peoples, the Sogdians and other Central Asians from the west – confronted and competed with one another. This volume is one of the first...(展开全部)

Indian edition. This work includes two books in one volume, Bones, Stones and Buddhist Monks and Buddhist Monks and Business Matters. In Part One: Bones, Stones and Buddhist Monks, Schopen provides an essential foundation for a social history of Indian Buddhist monasticism, challenging the popular stereotype that represents the accumulation of merit as once the domain of the la...(展开全部)

Through close examination of a set of educational works discovered among the Dunhuang manuscripts, this book presents new insights into the literary training undertaken by the elite of medieval China. In their contents and structures, these works tell us what parts of the literary and cultural inheritance the elite were expected to learn and how they learned them. The material ...(展开全部)

Through close examination of a set of educational works discovered among the Dunhuang manuscripts, this book presents new insights into the literary training undertaken by the elite of medieval China. In their contents and structures, these works tell us what parts of the literary and cultural inheritance the elite were expected to learn and how they learned them. The material ...(展开全部)

Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito. But the particulars of Chinese cuisine vary widely from place to place as its major ingredients and techniques have been adapted...(展开全部)

Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito. But the particulars of Chinese cuisine vary widely from place to place as its major ingredients and techniques have been adapted...(展开全部)

Andrew Eisenberg, Ph.D. (1991) in History, University of Washington, Seattle, is Associate Professor of History at Northeastern Illinois University in Chicago. He has published essays on Classical Chinese political history in the journals T'ang Studies, Theory and Society, and T'oung Pao. This is his first full length monograph.

Andrew Eisenberg, Ph.D. (1991) in History, University of Washington, Seattle, is Associate Professor of History at Northeastern Illinois University in Chicago. He has published essays on Classical Chinese political history in the journals T'ang Studies, Theory and Society, and T'oung Pao. This is his first full length monograph.

Edited by leading figures in the fields of early medieval Chinese literature, history, and religion, this is a truly outstanding volume--beautifully conceived and superbly organized, with excellent selections of sources, careful translations. and informative introductions. (Michael Puett, author of To Become a God: Cosmology, Sacrifice, and Self-Divinization in Early China )

For those to whom "Taoism" is the Tao te ching and Chuang-tzu, nothing could seem more foreign to Taoism than bureaucracy. In these two classics, the Way (tao) is everything that bureaucracy is not: it is nonhierarchical, undifferentiated, ineffable, spontaneous. The bureaucratic spirit pertains rather to stuffy Confucians, who foolishly imagine that the way to fulfill human po...(展开全部)