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Borneo Post
20-05-2025
- Science
- Borneo Post
Hunan Museum finds overpainting traces on millennia-old silk painting
Yu Yanjiao, a researcher with the Hunan Museum, introduces new findings from the renowned ancient Chinese tomb Mawangdui in Changsha, central China's Hunan Province, May 16, 2025. (Xinhua/Xue Yuge) CHANGSHA (May 21): Chinese experts have discovered for the first time multiple instances of overpainting on the T-shaped painting on silk from the tomb of Lady Xin Zhui, a 2,200-year-old mummified aristocrat, according to a press conference held on Friday. The Hunan Museum in Changsha, capital of central China's Hunan Province, conducted a materials-based analysis of the silk painting using techniques such as spectroscopy and surface topography measurement. The research utilized multimodal image acquisition methods, including multispectral-hyperspectral imaging and large-format X-ray fluorescence spectroscopy. The advanced technologies can aid in restoring texts and images without direct human contact with the artifacts, opening up new possibilities for cultural heritage preservation and the study of ancient documents, according to the experts. The study examined the composition of the materials and ink, analyzed the pigments, ink imaging and distribution. The team identified traces of overpainting and also completed the image data acquisition of the artwork. The T-shaped silk painting was unearthed from the renowned ancient Chinese tomb Mawangdui, the burial place of Lady Xin Zhui, wife of the chancellor of the Changsha Kingdom during the Western Han Dynasty (202 BC-8 AD). The painting was created using a brush and richly colored pigments, and is divided from top to bottom into three sections, namely the heaven, the human world and the underworld. The top section — the broadest part of the 'T' shape — depicts heaven, with Zhulong, a human-bodied, snake-tailed figure, at its center. To his left hangs a crescent moon, accompanied by a toad and Yutu (Jade Rabbit), while beneath the moon stands a goddess holding it aloft. This undated file photo shows a section with traces of overpainting found on the T-shaped painting on silk unearthed from the tomb of Lady Xin Zhui, a 2,200-year-old mummified aristocrat. (Hunan Museum/Handout via Xinhua) The newly discovered traces of overpainting include a jade Gui-tablet, originally held by the celestial gatekeeper in the heavenly section, of which only the underdrawing now remains; signs of the leopard beside the gate official being repositioned; and, in the human world section, a greater number of figures are shown performing rituals beneath the jade disc, according to Yu Yanjiao, a researcher with the museum. Yu explained that the T-shaped silk painting was created using a brush, with outlines drawn first before coloring and other detailing. The overpainting may have been part of the artist's routine adjustments during the creative process. However, despite its underdrawing, the unused jade tablet suggests another possibility that the painting might have been prepared well before Lady Xin Zhui's death. During this time, changed ceremonial practices may have affected the painting. This undated file photo shows a section with traces of overpainting found on the T-shaped painting on silk unearthed from the tomb of Lady Xin Zhui, a 2,200-year-old mummified aristocrat. (Hunan Museum/Handout via Xinhua) 'In the painting, the gate official is depicted guarding the heavenly gate and also playing a role in receiving Lady Xin Zhui's soul as it ascends,' Yu said. 'Holding a jade tablet was once a highly formal ritual gesture, commonly seen during the Spring and Autumn and Warring States periods (770-221 BC). However, this ritual may have evolved by the Han Dynasty (202 BC-220 AD), and the jade tablet might no longer have been required during ceremonial practices.' Multispectral and hyperspectral imaging, as well as X-ray fluorescence, were once mainly used in fields like remote sensing, astronomy, agriculture, and forensics. Since 2022, the Hunan Museum has started using these technologies to study silk fabrics, manuscripts, and paintings. The experts also discovered that four larger figures in the lower right cavalry formation of the painting on silk 'Procession of Chariots and Horses,' unearthed from Mawangdui, were added later through overpainting. – Xinhua ART China painting restoration
Borneo Post
04-05-2025
- Science
- Borneo Post
Chinese students cook 2,000-year-old rice dish based on ancient manuscript
This photo taken on April 17, 2025 shows a rice dish made according to recipes recorded in a bamboo manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD), in Changsha, central China's Hunan Province. (Xinhua/Zhang Ge) CHANGSHA (May 5): A team of students in China recently gave suggestions as to what rice might have tasted like in the country two millennia ago, with these suggestions based on their study of an ancient document. Notably, 60 percent of China's population currently eats rice as a staple food. In their project, which combined historical research and culinary experimentation, the team from Yuelu Academy of Hunan University in the central Hunan Province cooked rice according to recipes recorded in a bamboo manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD). Unearthed from the tomb of Wu Yang, a senior official during the Western Han period in what is today Yuanling County in Hunan, the 'Shi Fang' manuscript details methods of preparing and cooking a variety of ingredients, offering insight into early Chinese gastronomy. Dishes such as steamed rice, chicken soup and steamed fish reveal a sophisticated culinary culture. 'In the 'Culinary Culture in Hunan' course, I first encountered the 'Shi Fang' manuscript,' said Luo Jiayi, a student from Hunan University. 'Through the vivid and intriguing bamboo slips, the ancient foodies from 2,000 years ago came to life before my eyes.' 'Cooking rice from the Western Han Dynasty period has deepened our appreciation for the richness and allure of traditional Chinese culture,' Luo added. This endeavor brought together an interdisciplinary team of 10 students from Hunan University and one from China Agricultural University in Beijing, who specialize in history, philosophy, museology, food science and design. They divided into research, experimental, filming and design groups, aiming not just to interpret ancient texts but also to bring ancient flavors back to life. However, challenges loomed large. 'Many of the bamboo slips are fragmented, and the meanings of some ancient characters have evolved over time,' said Xiong Yuxuan, a member of the research group, while adding that cooking duration times were not mentioned in the manuscript, which meant that the team had to keep adjusting their experiments in the course of their research. A team from Yuelu Academy of Hunan University cook rice according to recipes recorded in a bamboo manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD), in Changsha, central China's Hunan Province, April 17, 2025. (Xinhua/Chen Zhenhai) Modern conditions also presented difficulties. Today's rice varieties, cooking utensils and fire methods differ greatly from those in ancient times. 'While complete authenticity is impossible, combining Han-era techniques with modern technology allows students to tap into ancient wisdom,' said Shi Jing, an associate professor at Yuelu Academy, who supervised the project. For example, the team opted for the traditional rural zengzi, a wooden steamer, and clay pots still used in some Chinese villages, instead of the rare ancient yan, a specialized vessel for steaming, achieving comparable effects in their cooking process. Also, to match both the quality and shape of rice cultivated 2,000 years ago — the team, assisted by master chef He Junxian, selected a type of nonglutinous rice resembling that of Han-era Hunan. After numerous experiments under He's guidance, the students finally refined the process, soaking the rice for half an hour before draining it, then steaming it for 20 minutes, airing it to cool, adding water and steaming again for another 15 minutes. The result was rice that was loose yet elastic, with a pleasing texture and notably lower sugar content, characteristics aligned with today's healthy eating trends. 'The rice recreated according to the 'Shi Fang' manuscript might inspire new culinary innovations in contemporary restaurants,' He said. This undated file photo shows bamboo slips recording recipes in a manuscript titled 'Shi Fang,' an ancient text dating back to the Western Han Dynasty (202 BC-8 AD), in Changsha, central China's Hunan Province. (Changsha Jiandu Museum/Handout via Xinhua) After tasting the recreated rice, Peter Brian Ditmanson, an American professor at Yuelu Academy, described it as 'comfort food.' Enthralled by the project, Ditmanson said he would promote the initiative globally through platforms such as TikTok. The team revealed that they will also seek to restore the use of other ingredients, such as meat and spices, based on the 'Shi Fang' manuscript. China is the world's largest rice producer and the birthplace of rice culture. The earliest artificially cultivated rice was grown 10,000 years ago — and was discovered in Daoxian County in Hunan. – Xinhua China recipe rice traditional food
