Food production and preservation
Natural forces and disasters are one of the most pivotal factors
and often the most devastating to agriculturally based markets.
The average Chinese diet is
highly dependent on domestic food production. Before the accessibility and
efficiency of food transport, living off of the land meant that
at times of harvest, there
was surplus, and during times of winter or dry spells, there was little to
provide. (PIC: Todd’s photos: PIC0040—agriculture, PIC: Ryan’s
photos: mushrooms)
The Chinese adapted to whatever circumstances (famines, draughts) that arose.
In order to meet adequate nutritional needs, the Chinese invented many ways
to preserve the resources they had available. They have been noted as having
one
of the most extensive and creative lists of preservation methods: they “preserved
foods—grains, meat, vegetables, fruit, and eggs—preserved by smoking,
pickling, salting, sugaring, steeping and drying”. These methods provide
flavor year round for cai dishes. (PIC: Preserved eggs—“Thousand-year-old
eggs”? or other food)
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