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Prof. E.N. Anderson, Department of Anthropology, at UC Riverside will talk about the origins of Chinese food. Courtesy photo

Local News

Lecture set on the origins of Chinese food

By From page A7 | April 27, 2014

All are welcome to join the Confucius Institute at UC Davis for a free lecture on the origins of Chinese food by E.N. Anderson, a professor of anthropology at UC Riverside, on Thursday, May 22. The lecture runs from 5 to 6 p.m. in the Vanderhoef Studio Theatre at the Mondavi Center, and a reception follows from 6 to 7 p.m.

Chinese food today is the product of thousands of years of development, involving, among other things, borrowing hundreds of crops from western Asia, India, Southeast Asia and most recently the New World.

Even things like Maya cactus fruit have appeared on the Chinese market. But before all this, there was a long period of development — involving the independent invention of agriculture, the domestication of millets and rice, the coming of ancient Near Eastern crops and the development of an agrarian civilization based on highly innovative Chinese technology. Many important new findings on this early period have appeared recently.

This talk will cover the rise of China’s agriculture before the coming of New World crops.

Admission is free but registration is requested, at confucius.ucdavis.edu/lecture.

Enterprise staff

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