Hh2031 History of Food in China

One Afternoon At The Most Touristy Zi Char In Chinatown Asia, Unfiltered

https://doi.org/10.1080/17535654.2019.1632564

Airborne prawns and decayed rice: food politics in Wartime Chongqing (2019). Airborne prawns and decayed rice: food politics in Wartime Chongqing. Journal of Modern Chinese History: Vol. 13, Wartime Everydayness in China during the Second World War, pp. 124-147.

On Ramen:
This lovely film, Tampopo, is a classic, and says so much about what our readings from Week 11 describe as being built into the identity, perception and personal experience of Ramen. Positioned against the readings, we can begin to think of this representation as a "period piece" capturing a synthesis of associations that weren't available in previous periods.

https://www.youtube.com/watch?v=P0ivgvS1PMw
https://goo.gl/maps/gmGj4k4K3gvswNqd9

Tampopo (タンポポ) - 1985 - With Subtitles - Part I Great 80s Japanese comedy! Tap [CC] for subtitles in English, French, Spanish, and Italian.

[Week 12] Central and SE Asia
Anderson, Eugene N. "Appendix Ii: An Introduction to Central Asian Food,." Food and Environment
in Early and Medieval China. Philadelphia: University of Pennsylvania Press, 2014. 289-97

Debernardi, Jean. "On Women and Chinese Festival Foods in Penang, Malaysia and Singapore." Journal of Chinese Ritual, Theatre and Folklore 168.2010.6 (2010): 179-223,
http://static1.1.sqspcdn.com/static/f/1032920/14320996/1316897692430/women+food+REV.pdf?token
=lbaGNaZxxVObpAD1dPyb7i2vIIo%3D

Hsiao Hsin-Huang Michael, and Lim Khay-Thiong. "History and Politics of National Cuisine: Malaysia and Taiwan." Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century. Ed. Kim, Kwang Ok. Oxford: Berghahn Books, 2015. 31-55.

Tan, Chee-Beng. 2012, 'Cultural Reproduction, Local Invention and Globalization of Southeast Asian Chinese Food', in C.-B. Tan (ed.) Chinese Food and Foodways in Southeast Asia and Beyond, Singapore: NUS Press, 23-46.

Duan, Ying. 2012, 'The Chinese Foodways in Mandalay: Ethnic Interaction, Localization and Identity', in C.-B. Tan (ed.) Chinese Food and Foodways in Southeast Asia and Beyond, Singapore: NUS Press, 141-55.

static1.1.sqspcdn.com

Week 11

Aoki, Tamotsu. "The Dome stication of Chinese Foodways in Contemporary Japan: Ramen and Peking Duck." Changing Chinese Foodways in Asia. Eds. Wu, David Y. H. and Chee-Beng Tan. Hong Kong: Chinese University Press, 2001.

Kim Kwang-ok. "Contested Terrain of Imagination: Chinese Food in Korea." Changing Chinese Foodways in Asia. Eds. Wu, David Y. H. and Chee-Beng Tan. Hong Kong: Chinese University Press, 2001. 201-17.

Solt, George. "Street Life: Chinese Noodles for Japanese Workers." The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze. Berkeley: University of California Press, 2014. 15-42.

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Week 10
Sidney Cheung Food and Cuisine in a Changing society

E. Anderson Food and Society, in The Food if China.

Place Matters

https://www.facebook.com/groups/sinologists/permalink/2601251129931743/

Hh2031 History of Food in China This is a course website and multi-media out reach for the course HH2031 History of Food in China at

For those of you interested in recipes, this is a good site to learn how to read and think through recipe cultures. In this particular post, frontline scholars of recipe culture discuss how they analyse early manuscripts
https://recipes.hypotheses.org/9764

Sweet Endings The Recipes Project team would like to thank everyone who participated in our month-long Virtual Conversation on ‘What is a Recipe?’ It was a wonderful month in which had a chance to explore a question near and dear to our hearts, as well as to meet (virtually) people working on recipes in a wid...

[Week 9] Spices and Sapor

Lu, Di, and Vivienne Lo. "Scent and Synaesthesia: The Medical Use of Spice Bags in Early China." Journal of Ethnopharmacology 167 (2014): 38-46,
https://www.sciencedirect.com/science/article/pii/S0378874114008794?via%3Dihub

Schafer, Edward H. "Aromatics." The Golden Peaches of Samarkand: A Study of T'ang Exotics. Berkeley,: University of California Press, 1963. 155-75.

Nabhan, Gary Paul. "Navigating the Maritime Silk Roads from China to Africa." Cumin, Camels, and Caravans: A Spice Odyssey. Berkeley: University of California Press, 2014. 264-82.

Mouritsen, Ole, and Klaus Styrbæk. "The Fifth Taste: What Is Umami?" Trans. Johansen, Mariela. Umami: Unlocking the Secrets of the Fifth Taste. New York: Columbia University Press, 2014. 23-40.

Lin, Hsiang-ju. "The Invention of Soy Sauce." Slippery Noodles: A Culinary History of China. London: Prospect Books, 2015. 210-17.

Scent and synaesthesia: The medical use of spice bags in early China The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-me…

[Week 8] Cooking and Recipes

Anderson, E. N. "Some Basic Cooking Strategies." The Food of China. Yale University Press, 1988. 182-93.
http://www.jstor.org/stable/j.ctt32bq1r.14

Wang, Q. Edward. "Dish, Rice or Noodle? The Changing Use of Chopsticks." Chopsticks: A Cultural and Culinary History. Cambridge: Cambridge University Press, 2015. 41-66.

"Ni Zan, Cloud Forest Hall Collection of Rules for Drinking and Eating." Hawai'i Reader in Traditional Chinese Culture. Eds. Mair, Victor H., Nancy Shatzman Steinhardt and Paul
Rakita Goldin. Honolulu: University of Hawai'i Press, 2005. 444-55.

The Food of China on JSTOR To feed a quarter of the world's population on only sevenpercent of the world's cultivated land and at the same time to havedeveloped a renowned cuisine...

Blogs this week on Intoxication and Toxicity and Fermentation include:

Sorghum Wine:
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/24/week-4-wine-food-myths-in-ancient-china-大麦）/

Citrus Peel with Liquorice
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/24/week-7-liquorice-orange-peel-甘草陈皮/

Soy Sauce
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/24/week-7-toxic-and-intoxicating-foods-soy-sauce/

Week 7 Toxic and Intoxicating Foods

Huang, Hsing-Tsung. Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food Science. Ed. Needham, Joseph. Cambridge: Cambridge University Press, 2000. 203-39.

Kwong, Charles "Making Poetry with Alcohol: Wine Consumption in Tao Qian, Li Bai and Su Shi." Scribes of Gastronomy: Representations of Food and Drink in Imperial Chinese Literature. Eds. Yue, Isaac and Siufu Tang. Hong Kong: Hong Kong University Press, 2013. 45-67.

Week 6 Religion and Food: Buddhist Cuisine in China
https://blogs.ntu.edu.sg/hh2031-1920s1/category/uncategorised/

Tea
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/17/week-6-green-tea/

Sugarcane
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/17/week-6-sugarcane/

Wheat Gluten
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/15/week-6-wheat-gluten-mock-meat/

Mushrooms

[Week 6] Green Tea | HH2031 History of Chinese Food Tea (茶) is a popular beverage that is consumed in many parts of the world today, especially Asia. Apart from tea being widely known for its medical purp...

Week 6
Benn, James A. 2015, “Buddhism and Tea during the Tang Dynasty,” in Tea in China: A Religious and Cultural History, Hong Kong: Hong Kong University Press, 42-71.

Campany, Robert Ford. 2005, 'The Meanings of Cuisines of Transcendence in Late Classical and Early Medieval China', T'oung Pao, 91.1-57.

Laudan, Rachel. “Monks and Monasteries: Buddhism Transforms the Cuisine of China, 200 CE—850 CE,” Cuisine and Empire: Cooking in World History (Berkeley: University of California Press, 2013), Ch. 3: 145-82.

Week 5 Readings:

Anderson, E. N. "Traditional Medical Values of Food." The Food of China. Yale University Press, 1988. 229-43.
http://www.jstor.org.remotexs.ntu.edu.sg/stable/j.ctt32bq1r.16

Lo, Vivienne. "Pleasure, Prohibition and Pain: Food and Medicine in China." Of Tripod and Palate : Food, Politics, and Religion in Traditional China. Ed. Sterckx, Roel. New York ; Basingstoke: Palgrave Macmillan, 2005. 163-84.

Farquhar, Judith. "Medicinal Meals." Appetites: Food and S*x in Post-Socialist China. Durham, NC: Duke University Press, 2002. 47-77. https://ebookcentral.proquest.com/lib/ntusg/reader.action?docID=1167765&ppg=60

This week's food blog is on medicinal foods. Did you know you can find Pipagao bubble tea in the world?
In the picture:
Turtle shell pudding (Guiling gao) 龜苓膏
Ginger Tea 薑母茶
Cooling Tea 涼茶
Loquat cough syrup Pipagao 枇杷膏
https://blogs.ntu.edu.sg/hh2031-1920s1/category/uncategorised/

This week's blogs are all about staples. Come check out the entries on...

Wheat and Mantou
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/03/week-4-wheat-%e5%b0%8f%e9%ba%a6-mantou-%e9%a6%92%e5%a4%b4/

Rice
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/03/week-4-rice-%e7%b1%b3%ef%bc%8f%e9%a5%ad/

Alcohol and Barley
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/03/week-4-alcohol-and-barley/

Beancurd and Soybean
https://blogs.ntu.edu.sg/hh2031-1920s1/2019/09/03/week-4-beancurd-%e8%b1%86%e8%85%90-doufu-soybean-%e9%bb%84%e8%b1%86-huangdou/

[Week 4] Wheat 小麦 & Mantou 馒头 | HH2031 History of Chinese Food This week's topic is Agriculture and Staples, as a food item that I am familiar with, I would like to dwell into the mantou to discuss its historic...

Week 4 Readings

Chang Te-Tzu. "Rice." The Cambridge World History of Food. Eds. Kiple, Kenneth F. and Kriemhild C. Ornelas. Vol. I. Cambridge: Cambridge University Press, 2001. II.A.132-49. https://remotexs.ntu.edu.sg/user/login?dest=http://dx.doi.org/10.1017/CHOL9780521402149.017

Serventi, Silvano., and Françoise Sabban. "9. China: Pasta’s Other Homeland." Trans. Shugaar, Anthony. Pasta: The Story of a Universal Food. Columbia University Press, 2002. 271-311.

Sorosiak, Thomas. "Soybean." The Cambridge World History of Food. Eds. Kiple, Kenneth F. and Kriemhild Coneè Ornelas. Cambridge: Cambridge University Press, 2000. 422-27. https://www.cambridge.org.remotexs.ntu.edu.sg/core/books/cambridge-world-history-of-food/soybean/31B3DFEF9DDC9C52A3DA5C867D8282EF

Reference:
Shurtleff, William, and Akiko Aoyagi. History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 Bce to 2013). Lafayette: SoyInfo Center, 2013. http://www.soyinfocenter.com/books/165

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[Week 3] Aug 27 Food in Pre-History and Early Chinese History

Cook, Constance A. "Moonshine and Millet: Feasting and Purification Rituals in Ancient China." Of Tripod and Palate : Food, Politics, and Religion in Traditional China. Ed. Sterckx, Roel. New York ; Basingstoke: Palgrave Macmillan, 2005. 9-22.

Roel Sterckx, "Food and Philosophy in Early China," in Roel Sterckx ed., Of Tripod and Palate: Food, Politics, and Religion in Traditional China (New York: Palgrave Macmillan, 2005), Ch. 2: 34-61.

Sabban, Françoise, and Elborg Forster. "China." The Cambridge World History of Food. Eds. Kiple, Kenneth F. and Kriemhild Coneè Ornelas. Cambridge: Cambridge University Press, 2000. V.B.3: 1165-75.
https://www.cambridge.org.remotexs.ntu.edu.sg/core/books/cambridge-world-history-of-food/china/6C7996C7EAD454219D3546B4D61DEA55

Joanna Waley-Cohen, “The Quest for Perfect Balance: Taste and Gastronomy in Imperial China,” in Paul Freedman ed., Food: The History of Taste (Berkeley and Los Angeles: University of California Press, 2007), Ch. 3: 99-133.

****Reference****
Anderson, E. N. "The Natural Environment." The Food of China. Yale University Press, 1988. 1-8.
https://www.jstor.org.remotexs.ntu.edu.sg/stable/j.ctt32bq1r.6

Anderson, E. N. "Prehistory and the Dawn of History." The Food of China. Yale University Press, 1988. 9-28.
https://www.jstor.org.remotexs.ntu.edu.sg/stable/j.ctt32bq1r.7

Anderson, E. N. "The Crucial Millennium: Chou through Han." The Food of China. Yale University Press, 1988. 29-56. https://www.jstor.org.remotexs.ntu.edu.sg/stable/j.ctt32bq1r.8

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The course blog for HH2031 History of Chinese Food is up, with a post on Old Lady Cake 老婆餅.

Laopo bing (Lau poh piah) 老婆餅: Wife, Sweetheart, Old Lady Cake | HH2031 History of Chinese Food Numerous myths abound concerning the origins of this slightly savory sweetcake whose main ingredient is Chinese Winter Melon. One describes a woman who ...

Week 2:
Distinction, Taste, Habitus and Capital - The social world of Pierre Bourdieu.

Bourdieu, Pierre. 2013, Distinction: A Social Critique of the Judgement of Taste, Taylor & Francis. (Introduction, 174-208)

Power, Elaine M. "An Introduction to Pierre Bourdieu's Key Theoretical Concepts." Journal for the Study of Food and Society 3.1 (1999): 48-52. DOI: https://doi.org/10.2752/152897999786690753

Mintz, Sidney W., and Christine M. Du Bois. "The Anthropology of Food and Eating." Annual Review of Anthropology 31.1 (2002): 99-119. DOI: https://doi.org/10.1146/annurev.anthro.32.032702.131011

Week 1

Jackson, 2013, Food Words: Essays in Culinary Culture, London:Bloomsbury Academic.

Authenticity,
Cooking,
Eating,
Local-Global,
Taste