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Demystifying Tibet: History, Culture, People From Its Seventh-Century Origins to the Present Day

Autor Lee Feigon
en Limba Engleză Hardback – 10 mai 1999
This authoritative view of the history and culture of Tibet comes at a time when this ancient land is in danger of losing its identity and culture under Chinese rule. In a compact narrative account, Lee Feigon describes Tibet's long and independent history, which belies Chinese claims to hegemony over the Tibetan people. Beginning in the seventh century with the origins of the Tibetan state, Tibetans have borrowed cultural and political forms from their neighbors, including China and India, but have always developed them in their own distinct manner. Tibet has in fact at times ruled vast portions of China, India, Nepal, Central Asia, and even the Middle East. As Tibetans assimilated Buddhist ideals, they gradually cultivated the powerful and magical religious aura that has given birth to legends of Shangri-la. Tracing this history through Mongol and Manchu rule in China, the advent of nineteenth-century Western imperialism, and the radical and sometimes racist policies of Communist China, which have aimed to transform Tibet, Feigon shows how Tibet's grand history has produced its present-day culture, and how the future of that culture now lies largely in China's hands.
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Specificații

ISBN-13: 9781861971487
ISBN-10: 1861971486
Pagini: 256
Dimensiuni: 147 x 224 x 22 mm
Greutate: 0.43 kg
Ediția:Main
Editura: Profile
Colecția Profile Books
Locul publicării:London, United Kingdom

Notă biografică

Lee Feigon is chair of the east Asian Studies department and Professor of History at Colby College, Maine. He has written extensively on Chinese history and politics.

Descriere

Descriere de la o altă ediție sau format:
The author of China Rising here describes Tibet's long and independent history, focusing on its politics and culture, and shows how its future now lies largely in China's hands. An impeccably researched, spirited history of the forces that shaped today's Tibet, right down to the way tea is prepared. --Kirkus Reviews