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Timeline of food and nutrition in China

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| 1206 AD–1341 AD|| || || "Dietetic therapy reached a peak during the Yuan Dynasty (1206-1341 AD). Huo Si Hui wrote “The Principles of Nutrition and Dietetic Therapy”, Based on his experiences as a nutritionist for the emperor and his family, he described 94 courses of food including such factors as types of foods which balance each other and the order in which foods are served, 35 kinds of soup, and 29 recipes for longevity. He also discussed the toxicity of foods and dietary hygiene. This was the first complete, systematic book on Chinese nutrition and dietetic therapy."<ref name="The History Of Chinese Nutrition"/>
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| 1368 AD–1644 AD || || || "The {{w|Ming (1368-1644 AD) Dynasties saw an dynasty}}. An even deeper understanding of nutrition and dietetic therapy developed. The great Physician and naturalist Li Shi Zhen (1518-1593 AD) wrote “Compendium of The Materia Medica” a monumental work listing many dietary therapy recipes which placed most foods in the pharmacopeiadevelops. At the same time, many Many nutrition and diet therapy books such as {{w|Li Shizhen}}'s ''Compendium of The Materia Medica'', Lu he’s “A He’s ''A Dietary Material Medica”Medica'', Bao Sagan’s “The ''The Collection of Vegetables” Vegetables'' and Wang Shixiong, “A 's ''A Collection of Recipes in Leisure Residence”Residence'', were are published. All of theses texts discussed discuss the properties, actions and indications of foods, and dietary structure, from different angles.<ref name="The History Of Chinese Nutrition"/>|-| 1578 AD–1593 AD || || || Chinese Physician and naturalist {{w|Li Shizhen}} writes ''Compendium of The Materia Medica'', a monumental work listing many dietary therapy recipes which placed most foods in the {{w|pharmacopoeia}}.<ref name="The History Of Chinese Nutrition"/>
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| 1876–1879 || || || {{w|Northern Chinese Famine of 1876–79}}
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