This illustration is taken from Rachel Laudan’s Cuisine and Empire: Cooking in World History.

 

*skip the silence from 0:28 to 0:38*

 

Koh Hui Xin (U1831961A)

 

References:

Laudan, Rachel. “Monks and Monasteries: Buddhism Transforms the Cuisine of China, 200 CE—850 CE,” Cuisine and Empire: Cooking in World History (Berkeley: University of California Press, 2013), Ch. 3: 155 – 170