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Making Wine in Gandhara Under Buddhist Monastic Supervision |
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| Author |
Falk, Harry (著)
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| Source |
Bulletin of the Asia Institute
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| Volume | v.23 New Series |
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| Date | 2009 |
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| Pages | 65 - 78 |
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| Publisher | Carol Altman Bromberg |
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| Location | Bloomfield Hills, Michigan, US |
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| Content type | 期刊論文=Journal Article |
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| Language | 英文=English |
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| Table of contents | 1. Historical Reports about Wine in Gandhara 65
2. Stages in the Producation of Wine in Gandhara 65
2.1 Treading the Grapes 66
2.2 Filtering the Wine through Textile Bags 66
2.3 Fermentation in Wineskins or Large Bowls 67
2.4 Opening the Storage Bowls 67
2.5 Using a Kratēr 67
2.6 Distributing the Filtered Wine in Wineskins 68
3. Four New Bowls 68
3.1 A Large Bowl from Takht-i Bāhī Providing the Term nigadaka 68
3.2 Small Bowl the Term kuṇḍa 71
3.3 A Large Bowl Called suyikuṇḍa 72
3.4 An Uninscribed Bowl 72
4. Other Implements 74
4.1 A Sieve 74
4.2 A Breaker 74
5. Wine and Buddhisr Monasteries 74
6. Hārītī and Pāñcika 75
7. Thesis 75
Notes 76
References 76 |
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| ISSN | 08904460 (P); 08904464 (E) |
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| Hits | 68 |
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| Created date | 2024.01.10 |
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| Modified date | 2024.01.10 |
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