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"The Flower of Chinese Buddhism" basically picks up where Daisaku Ikeda's earlier volume on the history of Buddhism, "The Living Buddha," leaves off. Mr. Ikeda tells us of the great Buddhist translators and teachers of China, of the development of new schools of Buddhism, such as the T'ien-t'ai school, and the eventual decay of Chinese Buddhism after persecution in the tenth century.
As a student of Buddhism, I am indebted to Mr. Ikeda for his clear descriptions of Kumarajiva's revolutionary achievements, such as his excellent version of the sutras, including the Lotus Sutra, and various philosophical treatises that form the core of Eastern Buddhist literature.
Other great Chinese masters such as Hui-ssu and Chih-i are reviewed, making this an extremely concise and useful introduction to the T'ien-t'ai school of Buddhism that later became very powerful in Japan - the birthplace of Nichiren Daishonin and the modern harbinger of his teachings, Soka Gakkai International.
"The Flower of Chinese Buddhism" is a well-written documentation of one of the most important chapters of world religious history and particularly of Buddhist history.
The great Burton Watson, world-renowned translator/scholar of Chinese literature, including the Buddhist masterpiece "The Lotus Sutra," translated this outstanding documentary of the history of Buddhism in China.
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Further chapters are broken down by type of plant. These include bamboos, fruit trees, orchids, roses, chrysanthemums, aquatic plants and more. Items both familiar and exotic to the western gardener will be found here.
Many specific varieties are described in each chapter, with Latin, Chinese and common names. History, native habitat, and uses for each plant are described.
The photography is outstanding with several close-up color photos on each page. There is also a nice smattering of old botanical illustrations and Chinese art. I highly recommend this book.
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Each time I have read it, I gain my respect--anew--for the men who leave the comforts of home and civilization to brave the roof of the world. Of all of the accounts of Everest expeditions, this is by far the best. I especially enjoy the section on logistics. Having been a climber for many years, I enjoy seeing how other people "do it."
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This is fun cooking and well done. Well representative of the cuisines and done with helpful hints on each.
A workhorse for the cook willing to use it to branch out and experiement in these formative areas of food history. For openers, try Spareribs with Black Beans and Pepper Sauce, Halvah Cake or the Seafood Risotto.
My humble opinion is that Roman cooking is slighted out of the three. See Malto Mario for some great Rome recipes.