CHINESE FOOD & HISTORY

Recipes and Commentary

The Blog of Miranda Brown, Professor of Chinese Studies, University of Michigan

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Mung Bean Starch Jelly

Mung bean starch jelly is a popular food in China, especially during summertime. When the smooth, bouncy, and cool jelly slides down the...

Rice Beer and Palace "Cheese"

Ever wonder what the rulers of China ate? Read all about the history of a sweet milk curd made with.... none other than rice beer.

Silk and Milk

Summary of Paper, Global Chinese Food conference, University of Michigan, Dec. 2019 Silk and Milk: The Medieval Silk Routes and Food in...

Apricot-Kernel “Yogurt”

Wanna get away from milk, but not sure about soy? There’s good news. I have an ancient Chinese recipe. It tastes better than the almond milk

Taro Tapioca

If tapioca pudding doesn’t sound like a Chinese food, you’d be right. In my mother’s kitchen, it was much more. It was also medicine.

 

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