Problemizing Chinese Food: Tonic, Power and Culinary Knowledge in East Asia
With Dr. Chunghao Kuo
This lecture stresses four sorts of specific aquatic foodstuffs (Shad, Pufferfish, Soft-Shelled Turtle, and Milkfish) in East Asia to understand their culinary significance. The significance of Shad is closely associated with Shad tributary system and the gastronomic enjoyment in early Modern China. The examination of pufferfish in modern Japan brings students to realize the close culinary connection between traditional China and modern Japan. The discussion of soft-shelled turtle investigates four main factors—TCM principles, Taiwan’s evolving turtle-breeding system, colonial Japan’s aquatic policy, and the Team Ma phenomenon—shaped the significance of turtles in modern Taiwan. The discussion of milkfish explores the culinary relationship between Taiwan and the Dutch.
Dr. Chunghao Pio Kuo is currently an Assistant Professor at Taipei Medical University. He is a historian of modern East Asian history, specializing in food history, medical history, and animal history.
Thursday, October 10 at 10:30am
McGuinn Hall, 121
Boston College, 140 Beacon Street, Chestnut Hill, MA 02467, USA