"Through a comprehensive examination of ancient Chinese writings on the importance of food in culminating personal value, administrating the state, achieving the sagehood, and offerings for the spirits, Food, Sacrifice, and Sagehood in Early China probes into the heart of China's religious culture and provides an inspiring study that deftly uncovers the complex associations between culinary art and ritual culture in early China."
Hang Lin, Asian Ethnology
"... on matters of food, ritual, and sacrifice the details offered in this book provide many useful insights."
Bob Trubshaw, Time and Mind: The Journal of Archaeology, Consciousness and Culture
In ancient China, the preparation of food and the offering up of food as a religious sacrifice were intimately connected with models of sagehood and ideas of self-cultivation and morality. Roel Sterckx's book explores how this culture influenced the ways in which the early Chinese explained the workings of the human senses, and the role of sensory experience in communicating with the spirit world. The book begins with a survey of dietary culture from the Zhou to the Han and offers some intriguing insights into the ritual preparation of food and the sacrificial ceremony itself. This book will be essential reading for students of the period, and for anyone interested in ritual and religion in the ancient world.