Rumor, Chinese Diets, and COVID-19: Questions and Answers about Chinese Food and Eating Habits

Michelle T. King is Associate Professor of History at the University of North Carolina at Chapel Hill, specializing in modern Chinese gender and food history. She is the editor of Culinary Nationalism in Asia (Bloomsbury Academic, 2019). Her latest research project centers on Taiwan’s beloved cooking celebrity, Fu Pei-mei.

Jia-Chen Fu specializes in the modern Chinese history of science. She is Associate Professor of Chinese at Emory University and author of The Other Milk: Reinventing Soy in Republican China (University of Washington Press, 2018), which traces the scientific and cultural history of soybean milk in modern China.

Miranda Brown is Arthur F. Thurnau Professor and Professor of Chinese Studies at the University of Michigan. She is the author of two books and more than a dozen articles on Chinese cultural and social history, including “Mr. Song’s Cheeses, Southern China, 1368–1644,” which appeared in Gastronomica 19.2 (2019).

Donny Santacaterina is a PhD candidate at the University of North Carolina at Chapel Hill. His research interests revolve around PRC media systems, propaganda, and newspaper cultures.