農業生物技術講座系列 (7) 糧食與食品：中國飲食文化中的大豆

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 will take the example of the history of soy sauce to illustrate this point. It will focus 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.

Date: 12 May, 2021 (Wednesday)

Time:
18:00-19:30 (Hong Kong) (1 hour talk and 30 mins Q&A)

Venue:
– Room 297, Science Centre South, CUHK (Seat capacity: max 20, by first-come, first-served)
– Online via Zoom (Zoom link will be sent to registered participants by email on 10 May)

Speaker: Prof Angela Ki Che Leung, Director of the Hong Kong Institute for the Humanities and Social Sciences, Chair Professor of History, Joseph Needham-Philip Mao Professor, The University of Hong Kong
Host: Prof Hon Ming Lam, Professor, School of Life Sciences, and Director of SKLA, AoE and SeedTEC, CUHK

Language: English

Free admission, all are welcome.

Register now!