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HIST 2045-01: A Material and Cultural History of Food in China

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Commodities and Food Stuffs

This course studies historical continuity and changes of dietary traditions and culinary practices in China. We will examine how certain foods gave possibilities to and conditioned China's cultural formation and, in return, how food and ways of eating are

Access Data & Statistical Information

You have five options for your project: 1) wheat; 2) meat (most importantly, pork); 3) tea; 4) spices; 5) fermentation; 6) ethnic foods.

On this page you can find recommendations for entry points to the cultural component of your project. Depending on the aspect to your chosen food stuff you are interested in, consider looking for photographs, news, trade reports, and more. 

What's on This Page

    Broad Digital Collections

    As you search for information on your chosen culinary focus (e.g., wheat or tea) make sure to look for visual representations (e.g., paintings) and ephemera (e.g., cooking implements) associated with your commodity. Know how it was depicted, cooked, consumed, and used.

    Digital Collections

    International Organizations: Food Data

    Newspapers

    US Reports on Chinese Trade