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 the History Programme of Nanyang Technological University. Syllabus credit to Liu Yan who generously shared syllabus and materials.

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

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...