Jiu Jing (The Classic of Wine)

朱肱Jun 2015

3.9

Word count: 44K words
Chapters: 18

Summary

Also known as the Beishan Jiu Jing, this work is a masterpiece of wine literature from the Song dynasty. The book is divided into three volumes. The first volume is a general treatise on the historical development of wine. The second discusses the making of yeast, and the third records the art of brewing. It is the earliest comprehensive and complete work on wine in ancient China, representing the highest scholarly achievement in the history of ancient Chinese brewing. It most fully embodies the essence of yellow wine brewing technology and remains the most valuable practical guide to brewing practice.

Editor's review

Jiu Jing (The Wine Classic) is a monograph by Zhu Gong of the Song dynasty systematically discussing yellow rice wine brewing, in three volumes covering the history of wine, starter culture preparation, and brewing techniques. Among ancient Chinese brewing texts it is relatively scholarly and preserves fairly completely the technical essentials of traditional yellow rice wine brewing, offering reference value for understanding ancient brewing technology and food culture. This edited edition makes the original text accessible to modern readers. Read the general discussion in the first volume against the technical records in the middle and last volumes to grasp both the cultural context of wine and the technical details of ancient handicraft. It serves as desk material for enthusiasts of food history, history of science and technology, or traditional culture, and can also inspire yellow rice wine brewers drawing on traditional methods. Note that the language and craft context are remote from today, and some terminology requires annotations or related research for full understanding.

Who it's for

A good fit for

General readers interested in ancient Chinese food culture and the history of wine
University teachers, students, and researchers in the history of science and technology or handicraft history
Yellow rice wine brewers and enthusiasts of traditional craft
Lovers of traditional culture who enjoy reading classical topical texts in the original

Not a good fit for

Beginners seeking a quick grasp of modern brewing procedures
Readers impatient with classical Chinese or ancient craft terminology
Those looking only for light leisure reading with no topical reading needs

Reading tips

Read the general discussion in the first volume to establish the outline of wine history, then proceed to starter culture and brewing, avoiding technical details at the outset.
While reading the middle and last volumes, note key processes and terminology, consulting annotations or related research for understanding.
Compare with modern yellow rice wine brewing knowledge in notes, appreciating differences and similarities between traditional craft and today's techniques.
Read only a small section at a time, then restate the technical points in your own words to help digest the ancient technical text.

版权信息
目录
公版书总序
奉议朝丹阙，杏林醉隐翁——朱肱
春衫被酒重，松风入梦窗——《酒经》
正文
卷上
卷中
卷下
神仙酒法
题北山酒经后
如是我闻
一、中国酒文化发展史
二、中国古代饮酒器具
三、有趣的古代酒令
四、诗酒趁年华——古代那些含有美酒名字的诗句
五、古代著名饮酒图
六、著名酒学专著

FAQ

Does The Wine Classic contain only brewing technology?

Not entirely. The first volume discusses the history of wine's development, the middle volume focuses on starter culture preparation, and the last records brewing—covering both cultural context and specific techniques. Readers can learn about ancient wine history and see technical details of starter culture and brewing, best read volume by volume in order.

Can someone without a brewing background understand this book?

Yes, but patience is needed. The book involves ancient craft terminology and classical phrasing; annotations or related research are recommended. If you care mainly about the cultural context of wine, focus on the first volume; if interested in technique, read the middle and last volumes closely and take notes.

Does this book have practical reference value for modern brewing?

The book systematically records traditional yellow rice wine starter culture and brewing techniques, offering reference value for understanding the brewing tradition. But equipment and standards differ between past and present, so it should not be copied directly; it is better used as craft history material for practitioners and traditional craft enthusiasts to consult and compare.

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About the author

朱肱 Author

Zhu Gong was a physician of the Song dynasty. Public information about him is limited, and neither his birth and death years nor his native place is known. Three of his works are held in this collection: two are the Classified and Verified Huoren Shu (Lei Zheng Huoren Shu), and the other is the Jiu Jing (Classic of Wine), with medicine as the usual classification. Judging from the works that have come down to us, Zhu Gong was especially accomplished in the study of cold-damage disorders. The Huoren Shu discusses the differentiation of patterns and the use of formulas in the Treatise on Cold Damage in a clear and practical manner, and it was a widely circulated work in Song-dynasty cold-damage scholarship, exerting a certain influence on later clinical practice and on the development of the field. The Jiu Jing deals with the making of wine and related topics, showing that beyond medicine the author also attended to matters of food and brewing. Overall, Zhu Gong's writing is devoted to organizing earlier medical theory and serving clinical practice; his language is pragmatic, focused on matching patterns to formulas, and free of empty talk. Because surviving biographical material is scarce, his official career, teachers, and circle of associates remain difficult to establish.