Daoist Dietetics provides an introductory overview of the main characteristics, historical developments, and recipes of the Daoist diet. It begins with two analytical parts: first a section that discusses traditional Chinese medicinal diets the foundation of Daoist eating; then a more specific part on the theory, history, and practices of Daoist nutrition. Beyond this, it presents translations of four medieval texts on bigu, the Daoist way of transforming ordinary eating into living on qi; and concludes with a selection of recipes, divided according to dishes, such as breakfast cereals, salads, and desserts.
Conceived in close cooperation with Ute Engelhardt, master of Chinese dietetics, the book draws on resources from many different countries, periods, and academic disciplines. A pathbreaking venture, it opens new insights into the longevity methods and religious technology of traditional China, setting the stage for more in-depth studies and research oppportunities in the future.
Livia Kohn, Ph.D., is Professor Emerita of Religion and East Asian Studies at Boston University. The author or editor of close to sixty books (including the annual Journal of Daoist Studies), she spent ten years in Kyoto doing research. She currently serves as the executive editor of Three Pines Press as well as the Journal of Daoist Studies, runs international conferences, and guides study tours to Japan.
