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Chinese distiller making Cho-Chou or brandy
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Chinese distiller making Cho-Chou or brandy
Chinese distiller making Cho-Chou or brandy in a vat on a furnace. Handcoloured copperplate engraving by Andrea Freschi after Antoine Cardon from Henri-Leonard-Jean-Baptiste Bertin and Jean Baptiste Joseph Bretons China, Its Costumes, Arts, Manufactures, etc. Howlett and Brimmer, London, 1824
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Media ID 23164230
© Florilegius/Mary Evans
Andrea Antoine Arts Baptiste Bertin Brandy Breton Cardon Distiller Distillery Freschi Furnace Henri Leonard Jean Baptiste Howlett Manufactures Pipe Rice Tube Wine
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EDITORS COMMENTS
1. Title: A Chinese Distiller at Work: The Art of Crafting Cho-Chou or Brandy This handcoloured copperplate engraving, created by Andrea Freschi after Antoine Cardon, offers a glimpse into the traditional Chinese distillery process, specifically the production of Cho-Chou or Chinese brandy. The image, taken from Henri-Leonard-Jean-Baptiste Bertin and Jean Baptiste Joseph Breton's seminal work, "China, Its Costumes, Arts, Manufactures, etc.", published in London in 1824, showcases the intricate details and laborious nature of this ancient craft. The Chinese distiller is depicted in the image, standing beside a large vat, which is placed over a furnace. The vat, made of an unidentified material, is filled with a rice and wine mixture, which is being heated to initiate the distillation process. A pipe or tube, connected to the vat, leads to a cooling apparatus, likely a condenser, where the vapours are condensed back into a liquid form. The distiller, dressed in traditional Chinese attire, is intently focused on the task at hand. His expression conveys a sense of pride and dedication to his craft. The use of copperplate engraving technique adds an element of elegance and detail to the image, making it a beautiful and intriguing representation of the Chinese distillery. Cho-Chou or Chinese brandy has a rich history, dating back to the Han Dynasty (206 BCE – 220 CE). It is made by fermenting rice or wheat and distilling the resulting wine. The use of rice as the primary ingredient sets Cho-Chou apart from European brandies, which are typically made from grapes. The distillation process, as depicted in the engraving, is a crucial step in producing this unique and prized beverage. This image not only serves as a testament to the rich cultural heritage of China but also highlights the intricacies of the traditional distillation process, which continues to be an essential part of Chinese culinary and artistic traditions.
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