As the coronavirus emerged as a global pandemic during early 2020, “ground zero” of the disease was initially named in the press as the Huanan Seafood Wholesale Market in the city of Wuhan, Hubei, in central China. With a population of over 11 million residents, and as a major transportation hub situated on the Yangtze River, Wuhan was placed under strict lockdown at the end of January by Chinese authorities, with severe restrictions on travel and movement. These efforts at containment proved too late to prevent the eventual spread of the virus around the world. The dramatic global impact of the virus has been all too painfully clear, yet the exact origins and zoonotic transmission pathway of the virus remain uncertain. Scientists suggest that SARS-CoV-2 probably jumped from horseshoe bats to an unknown intermediate animal vector, from which it spread to humans, but exactly how, where, and when this happened...
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).
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Michelle T. King, Jia-Chen Fu, Miranda Brown, Donny Santacaterina; Rumor, Chinese Diets, and COVID-19: Questions and Answers about Chinese Food and Eating Habits. Gastronomica 1 February 2021; 21 (1): 77–82. doi: https://doi.org/10.1525/gfc.2021.21.1.77
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