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27-31 August 2019
Poznań, Poland
Europe/Warsaw timezone
programme last update: 23 August 2019
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Contribution Paper

Poznań, Poland - Morasko Kampus, room: 3.134

Chili Fever: The Modernization of Condiments in China's Urbanization

Speakers

  • Dr. Yu CAO

Primary authors

Description

Almost without exception, China's fast-growing megacities have been hit by the spicy cuisine, and for those cities outside China’s traditional spicy zone, the proliferation of spicy food also represents a major challenge to the traditional local cuisine. The change of food culture is de facto a symbol of the transformation from traditional Chinese regional cities to modern migration cities. In the process of deterritorialization food replacing traditional local food, the decisive historical background is the high integration of modern logistics and increasingly frequent population flow. Formulated condiments and standard food processing symbolized mass production food in megacities, the flavour of chili overwhelmed other flavour, outstand in the formulated modern condiments. Pungency of chili natural with prominent iconic characteristics, easy to form an identification of taste, Spiciness can mask the bad taste and texture of frozen foods brought about by modern logistics, also can make use of the most of ingredients (including foods near their expiration date or even expired ones). Spiciness stimulates saliva production and encourages consumers to eat more food more quickly, making it profitable for restaurants. Chili can also be easily combined with other flavours to create a unique spice formula that can be incorporated into a company's signature recipe.