File Download
There are no files associated with this item.
Supplementary
-
Citations:
- Appears in Collections:
Conference Paper: Re-inventing Soy Sauce in Modern China
| Title | Re-inventing Soy Sauce in Modern China |
|---|---|
| Other Titles | The Becoming of Modern Chinese Soy Sauce (ca.1800-1930) |
| Authors | |
| Issue Date | 2021 |
| Citation | Modern Chinese Foodways Virtual Global Conference, 22-24 April 2021 How to Cite? |
| Abstract | The paper discusses how soy sauce as a traditional artefact can inform us on changing social fabrics in modern China. Even though the technology of soy sauce was recorded in print not later than the 14th century, the condiment did not become a popular food until the late 18th century and a global commodity in the early 20th century. The technological transformation of modern soy sauce in the 19th and early 20th century and its commodification reveals profound changes in agricultural resources, socio-political landscape, the China and regional markets in a period of competitive industrialization and intense globalization. “Scientific” technology also generated new values to this old artefact for a nation in quest of modernity. |
| Description | PANEL 2: Commodities, Political Economy, Industrialization |
| Persistent Identifier | http://hdl.handle.net/10722/305645 |
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Leung, KCA | - |
| dc.date.accessioned | 2021-10-20T10:12:19Z | - |
| dc.date.available | 2021-10-20T10:12:19Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | Modern Chinese Foodways Virtual Global Conference, 22-24 April 2021 | - |
| dc.identifier.uri | http://hdl.handle.net/10722/305645 | - |
| dc.description | PANEL 2: Commodities, Political Economy, Industrialization | - |
| dc.description.abstract | The paper discusses how soy sauce as a traditional artefact can inform us on changing social fabrics in modern China. Even though the technology of soy sauce was recorded in print not later than the 14th century, the condiment did not become a popular food until the late 18th century and a global commodity in the early 20th century. The technological transformation of modern soy sauce in the 19th and early 20th century and its commodification reveals profound changes in agricultural resources, socio-political landscape, the China and regional markets in a period of competitive industrialization and intense globalization. “Scientific” technology also generated new values to this old artefact for a nation in quest of modernity. | - |
| dc.language | eng | - |
| dc.relation.ispartof | Modern Chinese Foodways - Virtual Global Conference | - |
| dc.title | Re-inventing Soy Sauce in Modern China | - |
| dc.title.alternative | The Becoming of Modern Chinese Soy Sauce (ca.1800-1930) | - |
| dc.type | Conference_Paper | - |
| dc.identifier.email | Leung, KCA: kcleung7@hku.hk | - |
| dc.identifier.authority | Leung, KCA=rp01441 | - |
| dc.identifier.hkuros | 327867 | - |