From Food to Culture:

An International Symposium on Chinese Food

January 28-29, 2016

Room B, Conference Center

University of California, Davis

Organized by: Department of East Asian Languages and Cultures, UC Davis
Confucius Institute at UC Davis
Institute of Chinese Literature and Philosophy, Academia Sinica, Taiwan


1:00-1:15pm  Opening Remarks: Vice Provost & Associate Chancellor Joanna
Regulska, Director Siao-chen Hu, Chair/Diretor Michelle Yeh

1:15-2:45pm  Panel 1, Chair: Xiaomei Chen, UC Davis
Jin Feng, “Imperial Nostalgia: Historical Restaurants in Contemporary Hangzhou”
Wu Wang, “The Shape Design of Traditional Chinese Food”
Michelle T. King, “Visualizing Chinese Cuisine: Fu Pei-mei on Taiwan Television”
David SooHoo, “What Does a Chinese Master Chef Know That
You Don’t Know?”

2:45-3:00pm  Tea Break

3:00-4:30pm  Panel 2, Chair: Michelle Yeh, UC Davis
Jia-chen Fu, “Doujiang and the Fashioning of a Chinese Dairy Alternative”
Chunghao Pio Kuo, “Pigs as Ham: ‘Terroir’, Techniques, and
Jinhua Ham in Early Modern China”
Hsiang-Yin Sasha Chen, “Drink, Politics, and Literature:
Kollontai’s ‘Theory of a Glass of Water’ in the Early Soviet Union, Japan, and May-Fourth China”
Charles Hayford, “Food, Family, and History: Hollywood vs. Confucian Film?”

7:30-8:30pm  Chinese Guqin Concert featuring David D. Wong, Tranquil
Resonance Studio, followed by reception


9:00-10:15am  *Panel 3, Chair: Sheldon Lu, UC Davis
Xiangdong Xiao, “Good Food and Beautiful China—On Chinese
Food Culture”
Siao-chen Hu, “The Female Chieftain’s Tribute”
Xiaoqing Yan, “A Study of Spices and the Historical Development of Aromatic Culture in China”
*In Chinese

10:15-11:10am Panel 4, Chair: Mark Halperin, UC Davis
Jinchuan Shi, “Food in Chinese Buddhism: Eating as a Contemplative Practice”
Brian Kirbis, “Medicinal, Dietary, and Cultural Uses of Tea from Origins to Modernity”

11:15am-12:15pm Tea Ceremony presented by Danna Cao and Lili Sun