scholarly journals The Concept of “Contemporary Place Names” in the Tibetan Translation of the Da Tang Xiyu Ji

2021 ◽  
Vol 18 (2) ◽  
pp. 51-63
Author(s):  
Tokio Takata
Keyword(s):  
Qing Dynasty ◽  
Chinese Text ◽  
Chinese Society ◽  
Place Names ◽  
Geographical Knowledge ◽  
The Qing Dynasty ◽  
Tibetan Translation ◽  
Central Asian ◽  
Manuscript Copy

The Da Tang Xiyu ji (Тhe Great Tang Records on the Western Regions) was translated into Tibetan by the Mongolian scholar Gombojab (Mgon-po-skyabs) of the Qing dynasty (16441912), using the original Chinese text of the Qianlong Tripitaka, also called the Dragon Tripitaka. In the manuscript copy kept at Otani University (Kyoto), interlinear explanatory notes of the contemporary place names are found. The notes on the Central Asian place names might reflect the new geographical knowledge that Chinese society obtained after Qianlongs campaigns against the Dzungars. In the present paper, the author discusses some of these notes. As the notes are not accurate and contain much misunderstanding, it is hard to use them as research sources. Nevertheless, they reveal the scope of knowledge of the time and deserve attention.

scholarly journals The Use of Lace and Passementerie in China in the Qing Dynasty

2021 ◽  
Vol 17 (12) ◽  
pp. 26
Author(s):  
Huicui Miao ◽  
Feng Zhao
Keyword(s):  
Qing Dynasty ◽  
Historical Documents ◽  
Chinese Society ◽  
Late Qing Dynasty ◽  
The West ◽  
Social Exchanges ◽  
Late Qing ◽  
The Qing Dynasty ◽  
The Late Qing Dynasty

With the increasing normalization of social exchanges between China and the west in the late Qing Dynasty, a large number of Western skills and products brought by missionaries were introduced into China, including a large number of lace and passemeterie. The description and analysis of such trimmings are not sufficient now. This paper takes the court dress at that time as the physical reference, analyzes it according to historical documents and western techniques. It shows that the earlier lace used is metal lace; During the Guangxu period, a large number of net lace appeared; At the same time, passemeterie was also widely used in China. Chinese society has no clear conceptual difference between lace and passemeterie, and they both are used as an edge decoration product from other culture.

scholarly journals The Comprehensive Manchu–Han Banquet: History, Myth, and Development

2018 ◽  
Vol 22 (1) ◽  
pp. 93-111 ◽  
Author(s):  
Isaac Yue
Keyword(s):  
Hong Kong ◽  
Qing Dynasty ◽  
Contextual Information ◽  
Han Chinese ◽  
Chinese Society ◽  
Cultural Significance ◽  
The Qing Dynasty ◽  
Modern Chinese ◽  
Broadcasting System ◽  
Crucial Information

Abstract In* terms of grandeur and extravagance, modern Chinese society tends to think of the Comprehensive Manchu–Han Banquet 滿漢全席 as the pinnacle of China’s culinary heritage. Its allure is best illustrated by what happened in 1977, when the Tokyo Broadcasting System (TBS) commissioned a Hong Kong restaurant named Kwok Bun 國賓酒樓 to recreate the banquet according to its “original” recipes. The preparation took over three months, involved more than one hundred and sixty chefs, and resulted in a meal that featured more than one hundred dishes.1 Since then, there has been no shortage of efforts made by different individuals, restaurants, and organizations to follow suit and recreate the Comprehensive Manchu–Han Banquet in a contemporary setting. These different endeavours commonly claim that they follow the most authentic recipes. Little did they realise that there is no such thing as an authentic recipe. In fact, historians cannot even agree on which era saw the banquet begin, though the leading candidates all date to the Qing dynasty (1644–1911); these are the reign of the Emperor Kangxi (r. 1661–1722), the reign of the Emperor Qianlong (r. 1735–1796), and the dynasty’s last decades. This paper examines the accuracy of these claims by analyzing a sample menu for the Comprehensive Manchu–Han Banquet recorded during Qianlong’s reign. This menu contains crucial information about the feast’s formative stages, information that has not yet been properly addressed by academics researching this topic. By drawing attention to the traditional dietary customs of ethnic Manchus and Han Chinese, understood in the context of contemporaneous Chinese gastronomy (to supplement the menu’s lack of contextual information), this paper provides a better understanding of the Comprehensive Manchu–Han Banquet and of Chinese gastronomy in general, in terms of their history, development, and cultural significance.

Grammatical Descriptions in Manchu Grammar Books from the Qing Dynasty

2019 ◽  
Vol 41 (1) ◽  
pp. 39-55
Author(s):  
Takashi Takekoshi
Keyword(s):  
19Th Century ◽  
Qing Dynasty ◽  
The Qing Dynasty ◽  
Chinese Scholars ◽  
High Degree ◽  
The 19Th Century

In this paper, we analyse features of the grammatical descriptions in Manchu grammar books from the Qing Dynasty. Manchu grammar books exemplify how Chinese scholars gave Chinese names to grammatical concepts in Manchu such as case, conjugation, and derivation which exist in agglutinating languages but not in isolating languages. A thorough examination reveals that Chinese scholarly understanding of Manchu grammar at the time had attained a high degree of sophistication. We conclude that the reason they did not apply modern grammatical concepts until the end of the 19th century was not a lack of ability but because the object of their grammatical descriptions was Chinese, a typical isolating language.

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