Outputs (2)

Ambivalent Regionalism and the Promotion of a New National Staple Food: Reinventing Potatoes in Inner Mongolia and Yunnan (2020)
Journal Article
Klein, J. A. (2020). Ambivalent Regionalism and the Promotion of a New National Staple Food: Reinventing Potatoes in Inner Mongolia and Yunnan. Global Food History, 6(2), 143-163. https://doi.org/10.1080/20549547.2020.1771064

This article addresses the relationship between national, regional, and local dimensions of Chinese culinary cultures and identities through the prism of the potato. Specifically, I explore how the central government’s strategy to transform the potat... Read More about Ambivalent Regionalism and the Promotion of a New National Staple Food: Reinventing Potatoes in Inner Mongolia and Yunnan.

Transformations of Chinese Cuisines (2020)
Book Chapter
Klein, J. A. (2020). Transformations of Chinese Cuisines. In K. Latham (Ed.), Routledge Handbook of Chinese Culture and Society (376-394). Routledge. https://doi.org/10.4324/9781315180243-29

This chapter presents an overview of the English-language literature on Chinese cuisines in the People’s Republic. The transformation of cuisines in post-Mao China can be described in terms of a transition from state to market and from scarcity to ch... Read More about Transformations of Chinese Cuisines.