The award-winning documentary *Whose Table, Whose Pasture?* will be screened at the Department of Sociology, Zhejiang University this Friday, 12 June 2026. Following the trail of imported beef and mutton alongside local yak and Tibetan sheep, the film’s director began in Xining’s wholesale and retail markets before heading to…
1 The one who pressed the piano pedal has gone first. On 21 May 2026, Carlo Petrini, founder of the Slow Food movement, Italian journalist and writer, passed away. ◉ The Slow Food movement advocates for food that combines excellent flavour with environmentally friendly production…
Monitoring data from the National Climate Centre of the China Meteorological Administration shows that since the start of the flood season this year, the national average rainfall has reached 110.1 mm – 18.6% higher than the average for the same period in a typical year. The frequent…
1 A Braised Goose Worth 100,000 Yuan This is a Qiaopi dated 12 July 1946, sent from Seremban, Malaysia, to Huamei Township, Chao’an, Guangdong, over 4,000 kilometres away. It is now held in the collection at the Qinghui Pavilion of the Caitang Qiaopi Museum in Chao’an…
Where do our daily meals come from? Some race against the clock in wind and rain to deliver takeaways; Some safeguard a single rice seed in mountain terraces; Some have tended herds across the grasslands for generations yet feel powerless as livestock prices continue to fall; Others harness…
By late April, farmers across Heilongjiang Province are immersed in spring planting preparations. Following local agricultural custom, they begin with a traditional field-clearing burn to remove crop residue, followed by rotary tillage and sowing. Travelling along the roads, intermittent wisps of white smoke from these burns are frequently visible.…
Foodthink says Across the world, large-scale, mechanised farming has seen high-yielding monocultures displace many of the crop varieties that once thrived in the fields. Small-scale farming culture now appears to be relegated to the status of agricultural heritage, destined to be consigned to the past. But is this really…
This is my seventh year living in the UK. Six years ago, I opened a roujiamo shop called Rogamo in a small town near Exeter. These days, the name has almost become the standard English term for roujiamo. Before Rogamo, I had already spent ten years in the…
This March, concerns over beekeeper losses following pesticide spraying on oilseed rape crops sparked considerable discussion. As beekeepers witnessed vast numbers of dead bees, public attention increasingly turned to the impact of pesticides on pollinating insects. Yet beyond these visible deaths lies a more insidious disappearance: the bees do…
Foodthink says Pickled vegetables, sour soups, fermented milk curds, bread, beer, sausages, cheese… Whether in China or abroad, fermented foods are everywhere. This may be because fermentation is, at its core, a biological process in which ubiquitous microorganisms interact with their specific surrounding environment. In modern society, fermented…
