PANEL 1: Circulation, Exchange, Mobilities
China Among Others: Mutual Shaping of Foodways in Eastern Asia
E.N. Anderson
How Did Milk Become Ethnic Food in China?
Miranda Brown
Japanese Cuisine in Urban Chinese Foodways
James Farrer and Chuanfei Wang
PANEL 2: Commodities, Political Economy, Industrialization
Counting Carnivores: Who Ate Meat in Republican China
Thomas Dubois
Five Years of Tea Exports Equals 20,000 Tractors: Industrialization and Political Economy of Tea Production in Socialist China
Alexander Day
Teach a Farmer How to Farm: Skills and Knowledge in Taiwan’s Tea Industry in the 20th Century
Lawrence Zhang
The Becoming of Modern Chinese Soy Sauce (ca.1800-1930)
Angela Leung
PANEL 3: Taste, Aesthetics, Ethics
Food Lovers and Various Competing Discourses on Tastes and Cuisine in 20th Century China: A Professionalization in Progress?
Françoise Sabban
Flavor as Nourishment: Qualities and Efficacies
Lili Lai
Alcohol in Chinese Religious Discourse
Vincent Goossaert
PANEL 4: Scientific Food Futures
Dietary Supplements in Republican China: Boosting Vigor by Synthesizing Old and New
Hilary Smith
Swine Surveillance and Digital Pork: The Emergence of Platform Capitalism in China’s Industrial Meat Regime
Mindi Schneider
PANEL 5: Overseas Chinese
Gastrodiplomacy: Food and the Making of America’s Special Relationship with China
Heather Lee
Intimate Publics: Food and Sociality in Chino Latino Restaurants
Lok Siu
Colonialism, Warfare, Migration, and Ethnicity in the Diaspora Pan-Chinese Cuisine
David Wu
A Culinary Time Warp: A Historical Sketch of Chinese Food in Australia
Cecilia Leong-Salobir
PANEL 6: Culinary Regionalism and Culinary Nationalism
Research Review of Chinese Food Studies in Modern Japan
Hongcheng Zhou
Pigs from the Ancestors: Cantonese Ancestral Rites, Pork Division, and the Gender Revolution
James Watson