Culinary & Gastronomy gathers masterworks celebrating the art of tea, wine, gastronomy, and farm seasonal bounty, from Lu Yu's Classic of Tea to Su Shi's humorous food odes and Yuan Mei's gastronomic treatise.

Representative works

Read by dynasty

Three Kingdoms

220–2801 works
  1. Treatise on Nurturing LifeJi Kang · Essays & MemorialsThe art of nurturing life is like medical therapy: if well harmonized, the physical frame stays healthy and longevity naturally extends.

Northern and Southern

420–5891 works
  1. Leading into WonderlandLiu Yiqing · IdiomsDrawing one into an enchanting realm; captivating scenery or works.

Tang

618–9074 works
  1. Song of Tea Drinking Teasing Governor Cui ShiJiaoran (Monk Jiaoran) · Old-Style SongsThe first sip cleanses drowsiness, stirring bright clarity that fills heaven and earth. The second sip purifies my spirit, like falling rain settling the drifting dust. The third sip leads straight to the Dao—why labor bitterly to break vexations? Who understands that the Way of Tea preserves your authentic nature? Only immortals attain such grace.
  2. Quatrain · Quieting Essence and Energy to Nurture the SpiritLü Dongbin (Lü Yan) · Regulated QuatrainsQuieting essence and calming breath to nurture the spirit, closing eyes and delving within to become a True Immortal. Rather than boasting of riches and rank in the human world, it is far better to delight in pristine simplicity beneath the forest boughs.
  3. Invitation to Liu the NineteenthBai Juyi · Regulated QuatrainsAs dusk falls, snow begins to drift—will you join me for a cup?
  4. The Classic of Tea: OriginLu Yu · NotebooksAs a beverage, tea is most fitting for people of refined conduct and modest virtue.

Ming

1368–16441 works
  1. Preface to the Compendium of Materia MedicaLi Shizhen · Letters & PrefacesUsing major divisions as Outline and individual entries as Detail, I hope to make pharmacological knowledge shine clearly as the stars.

Qing

1636–19121 works
  1. Preface to the Suiyuan Food MenuYuan Mei · Letters & PrefacesThe essence of flavor lies in balancing the five tastes, and culinary subtlety lies in understanding the natural qualities of ingredients.