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Sui Yuan Book AwardsAwards
Spring Volume: 2019 Issue: 26(1) page(s): 35
At the 8th Asian Food Conference in Beijing October
2018, there were forty serious books published in
China about that country’s food studies. Selected
by the Awards Committee of three professors and five
young scholars who received their Doctorates recently,
they did focus on Chinese Food Studies. These awards
were from about one thousand books about Chinese
food history and food culture. In upcoming years, one
book will be selected annually from those published the
previous year. Why this number and name of Sui Yuan? Forty is
the number of years since the opening of China. The
Committee named them the Sui Yuan Awards as that
was the name of Yuan Mei’s garden at his home. Yuan
Mei’s book is known by culinary folk world-wide, and
until now was only translated into German, French,
Japanese, Korean, and Italian. However, recently it
was translated into English by Sean Chen, a Chinese
scholar and published in this bi-lingual edition. Yuan
Mei’s book is known by chefs, China scholars, linguists,
historians, and anthropologists. His contributions are
now celebrated on his birthday, March 25th and that is
called International Chinese Food Day. Flavor and Fortune wrote about Yuan Mei’s book in
several issues including in Volumes 14(4), 16(3), 17(1), and
in the previous or ninety-ninth issue. He is referred to as
China’s Brilliat-Savarin. Now English readers can enjoy
and learn from this The Garden of Contentment: Yuan
Mei’s Manual of Gastronomy in this newest translation.
Located by E. N. Anderson, a historical anthropologist
on Sean Chen, the translators blog, Anderson had help
from Jeffrey Riegal, a Chinese literature professor and
Nicole Mones, a writer about Chinese food. This bilingual
edition was published in 2018 by Berkshire Publishing of
Great Barrington MA. Due to space and eye limitations,
the forty books will be listed in this magazine’s next
issue. |
