01:09:08
MCF 2.0 Chinese Food Futures with Fuchsia Dunlop, Lucas Sin, and Xiaowei Wang (4/21/22, Emory)
01:35:07
Roundtable "Fifty Years of Chinese Food Studies"
01:39:39
Keynote: Dr. Francesca Bray, "Lord Millet in Alibaba's Cave: The Resurrection of an Iconic Food"
40:28
Françoise Sabban, Long Interview Version
01:10:59
David Wu, Long Interview Version
25:16
David Wu on his transnational and multilingual beginnings.
25:57
Françoise Sabban, "Food as a Topic for Writers, Journalists, and YouTubers"
30:45
Gene Anderson, Long Interview Version
20:22
Gene Anderson on Food History, Food Production, and the Environment
21:02
Fan Yang, "The Human-Nonhuman Entanglement of Urban Chinese Foodways"
31:14
David Wu, "Colonialism, Warfare, Migration, and Ethnicity"
42:52
Francesca Bray, Long Interview version
24:31
James L. Waston, "Pigs from the Ancestors"
23:54
Gene Anderson, "China among Others"
22:43
Francesca Bray on Getting Started and Food Bridging Disciplines
21:52
Lili Lai, "Flavor as Nourishment and Therapy"
15:03
Yujen Chen, "Migration, Politics and A Changing Culinary Hierarchy"
54:53
James L. Watson, Long interview version
20:03
Françoise Sabban on French and Chinese food studies
18:49
Heather Lee, "Gastrodiplomacy: Food and the Making of America's Special Relationship with China"
18:35
Lawrence Zhang, "Teaching Farmers How to Farm"
23:53
Miranda Brown, "How Did Milk Become Ethnic Food?"
16:41
Hongcheng Zhou, "Chinese Food Studies in Modern Japan"
18:16
Angela Leung, "The Becoming of Modern Chinese Soy Sauce"
25:32
JamesFarrer & ChuanfeiWang, "Japanese Cuisine in Urban Chinese Foodways"
19:48
Vincent Goossaert, "Alcohol and the Religious Regulation of Bodies"
23:32
Alexander Day, "Five Years of Tea Exports Equals 20,000 Tractors"
24:06
Hilary Smith, "Dietary Supplements in Republican China"
20:47
James L. Watson on Fieldwork and Chinese Food Studies
20:07
Thomas Dubois, "Counting the Carnivores"
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About
Thinking and talking about modern Chinese food and foodways. A virtual global conference on emerging patterns of production and consumption, sponsored by the National Endowment for the Humanities, Chiang Ching-kuo Foundation for International Scholarly Exchange, Emory University, University of North Carolina at Chapel Hill, SOAS University of London Food Studies Centre, and the Confucius Institute at Emory.
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