To longtime readers of this blog, you will likely have noticed since last year the pace of translations here slowing to a crawl. Family and other real-life responsibilities aside, the posts have been this slow because I’ve been going forwards with completing the translation of the entire Suiyuan Shidan. Now it’s all finished up and I’m am publishing everything as a book.
That’s right, I have finished translating the entire 18th century Chinese gastronomic manual. All that’s left to do is go through the draft and pick out residual errors. Believe it or not, what started as a frazzle of text is now, amazingly, in publishable shape.
The fantastic book, which you will inexplicably wish to acquire in multitudes, is called “Recipes from the Garden of Contentment: Yuan Mei’s Manual of Gastronomy” and will be published by the Berkshire Publishing Group. On top of being completely reworked, error-checked, packed with improved footnotes, glossaries, and relevant biographies, I have completely re-transcribed the book’s Chinese text faithfully from the original 1792 edition of the Suiyuan Shidan and retranslated everything based on it. This is something I don’ think any publication had done in the longest while, Chinese or otherwise. So if you’re a Chinese cuisine purist nerd, this should float your boat.
YES… BUY THE BOOK.
Many thanks to Karen Christensen and Marjolijn Kaiser of Berkshire Publishing, who have guided this project through. It’s a lot to do: putting up with my blah writing, my slowness, and the unending stream of inane comments spouting from my cranium. The translation and notes were edited with help from two esteemed scholars: the author of the classic seminal work “The Food of China”, Prof. E. N. “Gene” Anderson, and serial star of multiple BBC Chinese history docs, Prof. Jeffrey Riegel. Needless to say, both of them have been tremendously helpful and provided much insight in the translation process. I’ve been incredibly fortunate to work with them, and even now I’m still glowing from getting their thumbs-up.
That’s all for now. The posts will continue, but there will be more news of the book to come!
P.S. All that said, the translations on this blog are already quite good, if I may say so myself, and I’ll continue posting all the chapters for everybody. But in all earnestness, the amount of effort put into refining and polishing the text made it truly shine. Think of it like this: While I do enjoy eating raw sauerkraut piled high on streetmeat like everyone else in this city, it is nothing compared to a expertly prepared plate of choucroute garnie at La Strasbourgeoise.