Overview
In collaboration with the Fanhsu Corporation of Taiwan, Dr. Izumi Nakayama, Dr. Lawrence Zhang and Professor Angela Ki Che Leung, plan a “Food Technology” workshop cum fieldwork in southern Taiwan, where a number of important “Farmers’ Associations” are located. The group will visit some of these associations to study rice, tea, and soy growing, and related manufacturers. A post-fieldwork workshop will be hosted by the National Chi Nan University in Puli, a tea growing region. East Asian Science, Technology and Society: An International Journal (EASTS), a MMEA partner institution in Taiwan, is one of the co-organizers.
Program
| Title: | Workshop on “Food Technology” |
| Date: | May 7, 2018 |
| Venue: | Room 201, May Hall, The University of Hong Kong |
| Organizer: | CRF Project “Making Modernity in East Asia: Technologies of Everyday Life, 19th – 21st Centuries” (RGC CRF The University of Hong Kong C7011-16G), Hong Kong Institute for the Humanities and Social Sciences, The University of Hong Kong |
| Time | Rundown |
| 9:00 am – 9:10 am | Welcome and Introduction: Angela Ki Che Leung (HKIHSS, The University of Hong Kong) |
| 9:10 am – 11:30 am | Tea Panel Chair: Izumi Nakayama (HKIHSS, The University of Hong Kong) |
| Hung Po-yi (National Taiwan University) “From Blending to Deception: Politics of Processing Technique and the Paradoxical Authentication of Local Tea Production in Taiwan” |
|
| Fan Huichuan (University of Science and Technology of China) “Modern Chinese tea technological change — The case of Keemun 祁門 black tea manufacture 1875 – 1945” |
|
| Lawrence Zhang (Hong Kong University of Science and Technology) “When smallholders compete with tea estates: the cases of pre-1945 China and Taiwan” |
|
| Comments by Eric C. Rath (University of Michigan and University of Kansas) | |
| General discussions | |
| 12:40 pm – 4:15 pm | Soy products and Alcohol Panel Chair: Lawrence Zhang |
| Fan Yajiun (Fanhsu Corporation) “The Modernization of Taiwan Liquor Industry during the Japanese Occupation” |
|
| Kim Tae-ho (Chonbuk National University) “Biography of the People’s Booze: a Techno-cultural History of Soju in South Korea” |
|
| Angela Ki Che Leung, Izumi Nakayama, Kyoungjin Bae (HKIHSS, The University of Hong Kong) on soy sauce (China/Taiwan/Japan/Korea) | |
| “Becoming a modern everyday food: the technological trajectory of soy sauce in China” “The Life of Togano Meijirō and the Quest for “Speedy Soy Sauce” in 20th century Japan” “Making and the Taste of Soy Sauce in Late Chosŏn and Colonial Korea” |
|
| Hallam Stevens (Nanyang Technological University) “Soy sauce and industrial food production in Singapore” |
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| John Wong (The University of Hong Kong) “The Making of a ‘Local’ Beverage: Vitasoy in Post-WWII Hong Kong” |
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| Comments by Jenny Smith (Hong Kong University of Science and Technology) | |
| General Discussions |
| Title: | Fieldwork in Taiwan |
| Date: | May 8 – 10, 2018 |
| Organizers: | CRF Project “Making Modernity in East Asia: Technologies of Everyday Life, 19th – 21st Centuries” (RGC CRF The University of Hong Kong C7011-16G), Hong Kong Institute for the Humanities and Social Sciences, The University of Hong Kong; History Department, National Chi Nan University; East Asian Science, Technology and Society: An International Journal |
| Title: | Workshop in Taiwan |
| Date: | May 11, 2018 |
| Venue: | College of Humanities, National Chi Nan University |
| Organizers: | CRF Project “Making Modernity in East Asia: Technologies of Everyday Life, 19th – 21st Centuries” (RGC CRF The University of Hong Kong C7011-16G), Hong Kong Institute for the Humanities and Social Sciences, The University of Hong Kong; History Department, National Chi Nan University; East Asian Science, Technology and Society: An International Journal |
| Time | Rundown |
| 9:00 am – 9:10 am | Opening Remarks Lin Lan-fang (NCNU), Angela Ki Che Leung (HKIHSS, The University of Hong Kong), Kuo Wen-Hua (EASTS) |
| 9:10 am – 10:10 am | Session 1: Food History |
| Pio Chung-Hao Kuo (Taipei Medical University): Technology and Taste: The Production of Dried Skipjack Tuna and Its Culinary Evolutions in Modern Taiwan | |
| Tseng Ling-Yi (Taipei Medical University): Tiger Bone Liquor: Technological Changes and Marketing Strategies in 20th – Century Taiwan | |
| Discussion | |
| 10:10 am – 11:20 am | Session 2: Tea and Soy Sauce Technological History: Fieldwork Report |
|
Hung Po-Yi (NTU) : From Blending to Deception: Politics of Processing Technique and the Paradoxical Authentication of Local Tea Production in Taiwan Fieldwork report: Lawrence Zhang (Hong Kong University of Science and Technology), Fan Huichuan (University of Science and Technology of China), Kim Tae-Ho (Chonbuk National University) |
|
| Fieldwork report: Angela Ki Che Leung (HKIHSS, The University of Hong Kong), Izumi Nakayama (HKIHSS, The University of Hong Kong), John Wong (The University of Hong Kong), Hallam Stevens (Nanyang Technological University), Kyoungjin Bae (HKIHSS, The University of Hong Kong) | |
| Discussion | |
| 11:30 am – 1:00 pm | Session 3: Lecture by Eric C. Rath (University of Michigan; University of Kansas) |
| Food technology in Japan and Taiwan: a comparison made on field work | |
| Q&A and general discussion |
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