(Nov 3 talk) Beef in China: A history in eight dishes 八道菜里的中国牛肉史 (BNU Heritage Series)

Thomas David DuBois 杜博思's picture

Beijing Normal University Intangible Cultural Heritage (ICH) series #7

Beef in China: A history in eight dishes 八道菜里的中国牛肉史

As Margaret Visser’s 1986 classic Much Depends upon Dinner first explained, food is both commodity and cuisine, each face shaping and reflecting the other. This talk introduces two centuries of China’s beef history as a series of eight iconic dishes: stewed and salted beef, steak, goulash, tinned hongshao beef, Lanzhou noodles, the Big Mac, and Shantou beef hotpot (法治牛肉,平遥牛肉,西式牛排,古来稀,罐头红烧牛肉,兰州拉面,巨无霸,汕头牛肉丸). Spanning the preindustrial chains of the late Qing, the cultural influences of the mid-20th century, and the more recent forces of the economic liberalization, branding, and franchising, each dish uniquely embodies the production, retail, trade, and taste of its era.

Speaker: Thomas DuBois (Beijing Normal University)

Joshua Specht,
author of Red Meat Republic: A Hoof-to-Table History of How Beef Changed America  (Notre Dame University)

Poon Shuk-wah (Department of History, Chinese University of Hong)

(In Chinese with English translation)

Date and time: Nov 3, 9:00-10:30 Beijing time (Nov 2, 9:00 PM EST)

https://meeting.tencent.com/dm/Le9mup9KROz0 (Meeting ID: 167 678 554)

Categories: Lecture