Culture of Food in China

1. Culture of Food in China Producing Preparing Sharing

2. Producing • “The Chinese don’t farm so much as they garden”

3. Producing • Long standing policy of self sufficiency in China • Eat what is produced nearby • Therefore very fresh • Limited diet in some areas • Meat in high desert & Mongolia • Fish in southeast

4. Production facts • 21% of world’s population in China • 9% of the arable land • Poorly distributed water resources • 8% of population lives on less than $1 per day • Financial Gap between urban & rural is growing

5. China eyes overseas land • Min of Ag. Drafted proposal to buy/rent farm land in Africa & South America • China losing self sufficiency as rising wealth demands more meat • Raising meat requires imported feed or grazing land which is now planted with food crops

6. Rising prices • 1st quarter of 2008, food prices rose 25% • “perfect storm” of high demand, tight supply & market opening will drive food imports • Soybean imports tripled in last 3-4 years

7. Preparing • Confucian ideas of Li & Xiao drive the preparation of meals • Li is ritual, customs, etiquette • Xiao is filial responsibility • Family as pervasive model of order Sharing preparation of the meal is ritualistic Planning, shopping, chopping, woking Group interaction creates community

8. Noodle making http://www.youtube.com/watch?v=6rfu1ZHiMP8&NR=1 http://www.youtube.com/watch?v=1pZOntkR7Sk&NR=1 Dumpling making for New Year http://www.youtube.com/watch?v=gfIZR8z3mFE

9. Sharing a meal When the Western world was sending missionaries Why did the Chinese send chefs?

10. Greeting in rural areas “have you had your meal?”

11. Ritual of eating Round table serves as altar of sorts Common plates foster community

12. NO Waste The idea is to keep the stomach full and the trash can empty

13. Show video: My country, My kitchen “I wanted to hug him but we don’t do that, so we cooked together”