TUCKAHOE AND SESAME, WOLFBERRIES AND CHRYSANTHEMUMS, SWEET-PEEL ORANGE AND PINE WINES, PORK AND PASTA: THE "FU" AS A SOURCE FOR CHINESE CULINARY HISTORY / 伏苓與芝麻、枸杞與菊花、黃柑與松醪、豬肉與麵食： 辭賦作為中國烹飪史的資料來源

In this paper the author examines a number of fu compositions about food and drink. It focuses mainly on the fu of Su Shi 蘇軾 (1037-1101) who was famous not only for his writings about food, but also for his practical knowledge about wine making and cooking. Su Shi's fu corpus contains five fu on drinking and types of alcoholic beverages and three fu on edible plants. Su Shi wrote on wines made from huanggan 貰相 (sweet-peel orange) and pine resin, a piece about ingesting fuling 茯茶 (tuckahoe) and huma 胡麻 (sesame), another fu on the macrobiotic benefits of eating gouqi 枸才己 with chrysanthemums, and a delightful composition on a soup made of rape turnip (manjing 蔓菁) , shepherds purse (jicai 薺菜), and radish (lufu 蘆氣). There is also a brief account of a piece Su Shi wrote about pork. The article concludes with a translation and exposition of long fu by Pu Songling 蒲松齡 (1640-1715) on jianbing 煎趼. 本文檢視中國歷代有關烹調和飲食的辭賦，其中以蘇軾（1037-1101) 討論飲食的辭賦為主。蘇軾討論美食的妙文固然聞名於世，蘇軾本人亦能夠 親自作羹湯、釀美酒。本文所論蘇軾詞賦中，五篇是關於釀酒、飲酒的樂趣， 三篇是關於食用蔬果的好處。蘇軾以黃柑和松醪釀美酒，攝食茯苓和胡麻保 長生，服食枸杞和菊花享長壽，常食蔓菁、薺菜和蘆菔的菜羹而無欲無求。 此外，他還有ー篇短文歌頌“賤如土”的豬肉。本文最後討論蒲松齡（1640-1715) 的“煎餅賦” 以及其故郷山東之煎餅作法，文後附有長篇的英文譯文。