“Tonic, Power and Culinary Knowledge in East Asia” by Chunghao Pio Kuo,

“Tonic, Power and Culinary Knowledge in East Asia” by Chunghao Pio Kuo, Assistant Professor at Taipei
Medical University.

10:30 AM, Thursday, October 10 th @ Mcguinn 121, Chestnut Hill Campus.

The lecture stresses four sorts of specific aquatic foodstuffs (Shad, Pufferfish, Soft-shelled Turtle and Milkfish) in East Asia to understand their culinary significance. The significance of Shad is closely associated with Shad tributary system and the gastronomic enjoyment in early Modern China. The examination of pufferfish in modern Japan brings students to realize the close culinary connection between traditional China and modern Japan. The discussion of soft-shelled turtle investigates four main factors – TCM principles, Taiwan’s evolving turtle-breeding system, colonial Japan’s aquatic policy, and the Team Ma phenomenon – shaped the significance of turtles in modern China. The discussion of milkfish explores the culinary relationship between Taiwan and the Dutch.