This article offers an interesting description of the important exchanges realised during the Mongol era in the dietary and medical fields. The author suggests that the diffusion of blue-and-white Chinese porcelain was supported by the preference accorded by the Mongols to soup dishes, a food for which Chinese porcelain was particularly indicated due to its lesser porosity. The author outlines the circulation of medical knowledge that took place during this epoch, especially at the court level. The Muslim medical tradition gained a more significant role in China and for a period became the preferred medical school of the Mongol court and institutions. P. Buell focuses on the analysis of some texts that show a clear influence of Arabic and Persian medical lore, especially the Huihui yaofang (Muslim Medicinal Recipes), an encyclopaedia of cosmopolitan Eurasian medicine for the use of Mongol China’s medical establishment.