Agrobiotechnology Talk Series (7) Crop and Food: Soybean in Chinese Food Culture
Description:
Though not a staple food for the Chinese like rice, wheat or millet, soybean has a unique role in Chinese food culture. This talk takes the example of the history of soy sauce to illustrate this point. It focuses on two time periods: the late imperial period when soy sauce became a popular everyday condiment, and in the early 21st century when soy sauce is increasingly considered as a heritage food. We shall look at how such changes are closely related to, among other things, significant shifts in soybean cultivation in its long history: as an indigenous food crop and as a global commodity. The target audience includes international scholars, researchers, agricultural industry as well as the general public.
