Cane Sugar in Ancient China
Laudan, Rachel. “Monks and Monasteries: Buddhism Transforms the Cuisine of China, 200 CE—850 CE,” Cuisine and Empire: Cooking in World History (Berkeley: University of California Press, 2013), Ch. 3: 167 Read More …
Author: RAFFAELLA NATHAN D/O CHARLES
Song of a Sorghum Wine Worker
Smoke snakes around us sweet like a peach, yet mean as a punch. The fire that blackens our skin keeps us warm in the cave-like space. We spend all day Read More …
[Week 7]: Sorghum Wine (二锅头)
The modern day example of distilled sorghum wine that I brought to class is one of the most famous go-to (cheaper) wines in China — it’s the Red Star Er Read More …