Wushi Zhongkuilu

Wushi Zhongkuilu (Chinese: 浦江吳氏中饋錄; pinyin: Pujiang Wushi Zhoungkuilu) is a late 13th century Medieval Chinese culinary work on household cookery written by an anonymous author from the Pujiang region known only as "Madame Wu".^[1] It is the earliest known culinary work written by or attributed to a Chinese woman and is believed to have been published in during late Song Dynasty or early Yuan dynasty.

Content[]

The full title of the work is "Song Dynasty Pujiang Woman of the Wu Surname Records on Household Essentials", which echo's the contents of the book as a detailed guide for preparing essential household dietary ingredients and dishes of the period.^[1]^[2] This includes cooked items as well as various pickled and preserved foods that can be eaten straight or used as ingredients.

Wu's work consists of three chapters grouped according to the types of recipes and originating ingredients:

"Preserved Meats and Pickled Fish" (脯鮓): 20 sections
"Vegetable preparations" (制蔬): 38 sections
"Sweet foods" (甜食): 15 sections

It is also the first publish work that described the use of soy sauce seasoning in dishes (referred to as "醤油") along with the more typical soy, fish, and meat based seasoning pastes common during Medieval China.^[3]^[4]

References[]

^ ^a ^b Höllmann, Thomas O. (2014). The land of the five flavors : a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 0-231-53654-2. OCLC 868132659.
^ Liu, Haiyong; 劉海永 (2019). Da Song tao ke : cong zao shi xiao tan chi dao shen ye shi tang (Chu ban ed.). Taibei Shi. ISBN 978-957-13-8015-5. OCLC 1137609493.
^ Otsuka, Hideaki (July 30, 2021). "Soy Sauce in the Chinese Language" (PDF). Journal of the Kikkoman Institute for International Food Culture. Koutarou Yamashit. 21: 3–8.
^ Shurtleff, William (2012). History of soy sauce (160 CE to 2012) : extensively annotated bibliography and sourcebook. Akiko Aoyagi. Lafayette, CA: Soyinfo Center. ISBN 978-1-928914-44-0. OCLC 816134994.

External links[]

Text at Chinese Text Project

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[:0-1] Höllmann, Thomas O. (2014). The land of the five flavors : a cultural history of Chinese cuisine. Karen Margolis. New York. ISBN 0-231-53654-2. OCLC 868132659.

[2] Liu, Haiyong; 劉海永 (2019). Da Song tao ke : cong zao shi xiao tan chi dao shen ye shi tang (Chu ban ed.). Taibei Shi. ISBN 978-957-13-8015-5. OCLC 1137609493.

[3] Otsuka, Hideaki (July 30, 2021). "Soy Sauce in the Chinese Language" (PDF). Journal of the Kikkoman Institute for International Food Culture. Koutarou Yamashit. 21: 3–8.

[4] Shurtleff, William (2012). History of soy sauce (160 CE to 2012) : extensively annotated bibliography and sourcebook. Akiko Aoyagi. Lafayette, CA: Soyinfo Center. ISBN 978-1-928914-44-0. OCLC 816134994.

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