Yuan Mei

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In this Chinese name, the family name is Yuan.
Yuan Mei
袁枚
YuanMeiLuoPingI.jpg
Yuan Mei　Portrait by Luo Ping
Born(1716-03-25)March 25, 1716
Hangzhou, Zhejiang, China
DiedJanuary 3, 1798(1798-01-03) (aged 81)
Nanjing, Jiangsu, China
Educationjinshi degree
OccupationPainter, poet
Notable work
Suiyuan shihua
Suiyuan Shidan
RelativesYuan Ji (sister)
Chinese name
Chinese袁枚
Zicai
Chinese子才
Jianzhai
Traditional Chinese簡齋
Simplified Chinese简斋
Cangshan Jushi
Traditional Chinese倉山居士
Simplified Chinese仓山居士
Literal meaningMount Cang Householder
Suiyuan Zhuren
Traditional Chinese隨園主人
Simplified Chinese随园主人
Literal meaningOwner of Sui Garden
Suiyuan Laoren
Traditional Chinese隨園老人
Simplified Chinese随园老人
Literal meaningOld Man of Sui Garden

Yuan Mei (Chinese: 袁枚; pinyin: Yuán Méi; 1716–1797) was a Chinese painter and poet of the Qing Dynasty. He was often mentioned with Ji Yun as the "Nan Yuan Bei Ji" (Chinese: 南袁北紀; pinyin: nányuán běijì; lit. 'Yuan of the south and Ji of the north').[1]

Biography[]

Early life[]

Yuan Mei was born in Qiantang (錢塘, in modern Hangzhou), Zhejiang province, to a cultured family who had never before attained high office. He achieved the degree of jinshi in 1739 at the young age of 23 and was immediately appointed to the Hanlin Academy (翰林院). Then, from 1742 to 1748, Yuan Mei served as a magistrate in four different provinces in Jiangsu. However, in 1748, shortly after being assigned to administer part of Nanjing, he resigned his post and returned to his hometown to pursue his literary interest.[2]

Literary career[]

In the decades before his death, Yuan Mei produced a large body of poetry, essays and paintings. His works reflected his interest in Chan Buddhism and the supernatural, at the expense of Daoism and institutional Buddhism - both of which he rejected. Yuan is most famous for his poetry, which has been described as possessing "unusually clear and elegant language". His views on poetry as expressed in the Suíyuán Shīhuà (隨園詩話) stressed the importance of personal feeling and technical perfection. In his later years, Yuan Mei came to be called "Mister Suiyuan" (Chinese: 隨園先生; pinyin: suíyuán xiānsheng). Among his other collected works are treatises on passing the imperial examinations and food.

Throughout his lifetime, Yuan Mei travelled extensively throughout southern China, visiting Huangshan, Guilin, Tiantai, Wuyi and other famous mountains. On some of those visits, Yuan kept journal entries, representative of which is the You Guilin zhu shan ji ("Record of tours of the mountains of Guilin"). He also accepted students. Since he admired women's poetry, he also took several female students and helped them publish their work under their own names.

Beliefs and women's literacy[]

Yuan was opposed to the strict moral and aesthetic norms of his day and valued creativity and self-expression. He advocated for women's literacy. Yuan was both famed and criticized for his Sui Garden where women would gather to compose and recite poetry. Two of Yuan's sisters enjoyed praise for their literary talent.[3]

Gastronomic work[]

Main article: Suiyuan shidan

The food writer Fuchsia Dunlop has described Yuan as "China’s Brillat-Savarin," [4] and Endymion Wilkinson called him one of the four classical gastronomes.[5] In a time when the taste among his contemporaries was for opulence and exotic display, Yuan stood for the "orthodox" style. "Nowadays," he wrote, "at the start of the feast the menu is about a hundred feet long". This is "mere display, not gastronomy". After one such dinner Yuan returned home and cooked congee to appease his hunger. He instructed cooks "do not fuss with the natural state of the food just to show that you are a clever cook. Bird's nest is beautiful -- why shape it into balls?" Yuan criticized his contemporary Li Liweng's magnolia pudding as "created by artifice". Yuan also resented what he regarded as the corruption of Chinese food by Manchu cooks. The appeal of Manchu cooking was in their stews and roasts, while Chinese cooked broths and soups, but when Manchus serve Chinese dinners and Chinese serve Manchu food, "we lose our originality" and we "toady to each other".[6]

Yuan published his recipes and thoughts on cooking in his 1792 gastronomic manual and cookbook The Way of Eating.[7][8] A complete and annotated translation was published in 2019. [9]

Works[]

  • Yuan, Mei (2019). The Way of Eating: Yuan Meí's Manual of Gastronomy. Translated by Chen, Sean Jy-Shyang. Introduction by Nicole Mones. Great Barrington, MA: Berkshire. ISBN 9781614728276.
  • Yuan, Mei (2017), Campbell, Duncan (ed.), translated by Duncan Campbell, "Yuan Mei's Garden of Accommodation", China Heritage Annual, Wairarapa Valley, New Zealand
  • Yuan Mei, Yingzhong Wang and Yingzhi Wang, eds. 随园食单 (Sui Yuan Shi Dan). Nanjing: Feng huang chubanshe, 2006. ISBN 978-7-80643-493-2.
  • J.P. Seaton, Translator, I Don't Bow to Buddhas: Selected Poems of Yuan Mei. Port Townsend, Copper Canyon Press, 1997 ISBN 1-55659-120-9
  • J. D. Schmidt, Harmony Garden: The Life, Criticism, and Poetry of Yuan Mei, Routledge, 2003.
  • Yuan, Mei (2017), Campbell, Duncan (ed.), Yuan Mei's Garden of Accommodation, China Heritage Annual\
  • Yüan, Mei (1995). Censored by Confucius: Ghost Stories by Yuan Mei. Translated by Louie, Kam and Louise P. Edwards. Armonk, NY: M.E. Sharpe. ISBN 1563246805.

Further reading[]

References[]

  1. ^ 26岁官至正处级，33岁辞职做网红，这个清朝吃货不简单. apdnews.com (in Chinese). 2017-09-26.
  2. ^ Nienhauser, William H. (1985). The Indiana Companion to Traditional Chinese Literature. Indiana University Press. pp. 956–957. ISBN 978-0-253-32983-7.
  3. ^ Dillon, Michael, ed. (1998). China: A Cultural and Historical Dictionary. London: Curzon Press. pp. 374. ISBN 0-7007-0439-6.
  4. ^ Dunlop, Fuchsia (November 24, 2008). "Garden of Contentment". The New Yorker. Retrieved 2009-08-04.
  5. ^ Endymion Wilkinson, Chinese History: A Manual (Cambridge, MA.: Harvard University Press, Rev. and enl., 2000): 634. The other three are Su Shi (1037-1101), Ni Zan (1301-74), and Xu Wei (1521-93).
  6. ^ Hsiang-Ju Lin and Tsuifeng Lin. Chinese Gastronomy. New York: Hastings House, 1969), 44-45, 47.
  7. ^ Portions translated in Arthur Waley, Yuan Mei, Eighteenth Century Chinese Poet (London: Allen & Unwin, 1956):196 ff and Lin, Chinese Gastronomy, 45-48.
  8. ^ Translating the Suiyuan Shidan
  9. ^ Yuan (2019).

External links[]

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