Chinese Technique


Book Description

Abstract: Chinese cooking techniques, utensils, and recipes are described for homemakers in narrative and pictorial format. Discussion of equipment covers the use of the cleaver, the wok, and the bamboo steamer. Basic techniques described include a wide variety of cutting and cooking techniques, and preparation of specific ingredients. Specific directions and recipes are given for: chicken and other small poultry; duck; meats; fish and seafood; rice, doughs, and noodles; soups; and a special preparation of spun apples. An illustrated dictionary of numerous specific ingredients is provided. (wz).




Chinese Calligraphy


Book Description

Chiang Yee’s Chinese Calligraphy: An Introduction to Its Aesthetic and Technique remains the classic introduction to Chinese calligraphy. In eleven richly illustrated chapters, Chiang explores the aesthetics and the technique of this art in which rhythm, line, and structure are perfectly embodied. He measures the slow change from pictograph to stroke to the style and shape of written characters by the great calligraphers. In addition to aesthetic considerations, the text deals with more practical subjects such as the origin and construction of the Chinese characters, styles, technique, strokes, composition, training, and the relations between calligraphy and other forms of Chinese art. Chinese Calligraphy is a superb appreciation of beauty in the movement of strokes and in the patterns of structure—and an inspiration to amateurs as well as professionals interested in the decorative arts.




Phoenix Claws and Jade Trees


Book Description

Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.




Chinese Technique


Book Description

A comprehensive, illustrated guide to the art of Chinese cooking provides step-by-step instruction in the basic techniques of Chinese cuisine and more than one hundred traditional recipes




A Brief History of Agricultural Technique in China


Book Description

本书为《农业科技史话》的英文翻译版。书中从中国农业的起源和发展,对动植物的驯化、引进和利用,传统农具的创新和演进,中国传统农业科学体系等方面加以阐述,揭示了中国传统农业科技的丰富内涵和巨大成就。本书用雄辩的事实说明了中国农业多元交会的博大体系以及这一体系所孕育出来的精耕细作的优良传统,是中华文明长盛不衰的最深厚的物质基础,是我们的祖先留给当代中国和世界最珍贵的文化遗产之一。




Gua sha


Book Description

'Sometimes called coining, spooning or scraping, Gua sha is defined as instrument-assisted unidirectional press-stroking of a lubricated area of the body surface that intentionally creates 'transitory therapeutic petechiae' representing extravasation of blood in the subcutis.' Gua sha has been used for centuries in Asia, in Asian immigrant communities and by acupuncturists and practitioners of traditional East Asian medicine worldwide. With the expansion of traditional East Asian medicine, Gua sha has been used over broad geographic areas and by millions of people. It is valuable in the treatment of pain and for functional problems with impaired movement, the prevention and treatment of acute infectious illness, upper respiratory and digestive problems, and many acute or chronic disorders. Research has demonstrated Gua sha radically increases surface microperfusion that stimulates immune and anti-inflammatory responses that persist for days after treatment. The second edition expands on the history of Gua sha and similar techniques used in early Western Medicine, detailing traditional theory, purpose and application and illuminated by science that focuses its relevance to modern clinical practice as well as scholarly inquiry. This book brings the technique alive for practitioners, with clear discussion of how to do it – including correct technique, appropriate application, individualization of treatment – and when to use it, with over 50 case examples, and superb color photographs and line drawings that demonstrate the technique. NEW TO THIS EDITION • New chapter on immediate and significant Tongue changes as a direct result of Gua sha • Research and biomechanisms • Literature review from Chinese language as well as English language medical journal database • New case studies • Over 30 color photographs New chapter on immediate and significant Tongue changes as a direct result of Gua sha Research and biomechanisms Literature review from Chinese language as well as English language medical journal database New case studies Fully updated and revised throughout Over 30 colour photographs




Martial Arts Studies


Book Description

The phrase “martial arts studies” is increasingly circulating as a term to describe a new field of interest. But many academic fields including history, philosophy, anthropology, and Area studies already engage with martial arts in their own particular way. Therefore, is there really such a thing as a unique field of martial arts studies? Martial Arts Studies is the first book to engage directly with these questions. It assesses the multiplicity and heterogeneity of possible approaches to martial arts studies, exploring orientations and limitations of existing approaches. It makes a case for constructing the field of martial arts studies in terms of key coordinates from post-structuralism, cultural studies, media studies, and post-colonialism. By using these anti-disciplinary approaches to disrupt the approaches of other disciplines, Martial Arts Studies proposes a field that both emerges out of and differs from its many disciplinary locations.




Chinese Painting Techniques


Book Description

The first guide to unify the philosophical and imitative methods of instruction in the art of Chinese painting. The text explains the tools of the art and basic strokes and writing of Chinese characters before moving on to demonstrate the use of these strokes to represent trees, flowers, boats, rocks, insects, others.




Chin Na Fa


Book Description

First published in 1936, this work represents primary source material of ancient combat techniques designed in a time of occupation and war, when the threat of lethal hand-to-hand combat was an ever-present reality for soldiers, those involved in law enforcement, and very often for the ordinary citizen. This is the seminal work in the field, written by the form’s founders, Liu Jinsheng and Zhao Jiang, as a training manual for the Police Academy of Zheijiang province. The intent of this translation is to provide authentic historical documentation for martial arts techniques that have been modified for use today in both competition and self-defense. Submission grappling is a technique in which fighters use locks, chokes, and breaking techniques to defeat their challengers in no-holds-barred matches. Chi Na Fa remains the most comprehensive explanation available of these Chinese grappling techniques, from which derive many current techniques. Renowned author and Brazillian jiu jitsu champion Tim Cartmell presents the book in a clear, compelling new translation.




Thinking Chinese Translation


Book Description

Thinking Chinese Translation is a practical and comprehensive course for advanced undergraduates and postgraduate students of Chinese. Thinking Chinese Translation explores the ways in which memory, general knowledge, and creativity (summed up as ‘schema’) contribute to the linguistic ability necessary to create a good translation. The course develops the reader’s ability to think deeply about the texts and to produce natural and accurate translations from Chinese into English. A wealth of relevant illustrative material is presented, taking the reader through a number of different genres and text types of increasing complexity including: technical, scientific and legal texts journalistic and informative texts literary and dramatic texts. Each chapter provides a discussion of the issues of a particular text type based on up-to-date scholarship, followed by practical translation exercises. The chapters can be read independently as research material, or in combination with the exercises. The issues discussed range from the fine detail of the text, such as punctuation, to the broader context of editing, packaging and publishing translations. Major aspects of teaching and learning translation, such as collaboration, are also covered. Thinking Chinese Translation is essential reading for advanced undergraduate and postgraduate students of Chinese and translation studies. The book will also appeal to a wide range of language students and tutors through the general discussion of the principles and purpose of translation.