JOURNAL OF DIALECTICS OF NATURE
A Comprehensive, Academic Journal of the Philosophy, History, Sociology and Cultural Studies of Science and Technology
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Food Chains as Complex Systems: Distance, Scale, Emergence Abstract: During the “long” nineteenth century (1775-1914), the systems supplying Britain with food underwent dramatic and permanent transformation. First, Britain went through what is known as the “nutrition transition,” a shift to a diet rich in animal proteins, wheat, and sugar. Second, the chains supplying these foodstuffs became global in scope. This article explores some of the consequences of this dietary transition, with particular focus on the history of meat and milk. Food chains became considerably longer with the development of steam navigation, which created problems of preservation, leading to innovations in refrigeration technology. Food production became concentrated and scaled-up in processing hubs, most notably the large abattoirs constructed in Australasia and America. These longer and more complex food systems generated public health problems through the emergence of novel pathogens: salmonella, listeria, E. coli O157:H7, and prions causing variant Creutzfeldt- Jakob Disease. These three phenomena—distance, scale, and emergence—allow us to make some conclusions relating to agency and topology. Key Words: Food systems; Meat; Milk; Distance; Scale; Emergencepage: 1-16The Pursuit of Natural Flavors in Ancient Chinese Diets Abstract: The pursuit of natural flavors refers to the concept and practice of valuing the inherent taste of food, representing the natural aspect of flavor. This tendency has persisted throughout Chinese history. Since the pre-Qin period, the preference of natural flavors began to emerge, expressions such as “shi bu er wei” and “wei wu wei” vaguely conveyed an advocacy of natural flavors, while the flavorless taigeng provided an example of unseasoned food. Literati of the Song Dynasty demonstrated a strong pursuit of natural flavors through their aesthetic appreciation of simplicity and practice of rural living. At that time, people preferred the light and bland taste from unseasoned food, though the standard for what counted as “unseasoned” was not strictly defined. During the Ming and Qing dynasties, umami flavors emerged as a distinct and highly sought-after taste within natural flavors, which required meticulous cultivation through culinary practices. Under the shared discourse of naturalness and simplicity, the pursuit of natural flavors manifested varying standards yet consistently relied on frameworks of health, virtue, and aesthetics. Then the flavors became a cultural symbol of through which literati consolidated their identity and distinguished themselves from others. The changes mentioned above were adjustments within this very system. Key Words: Natural flavors; Flavorlessness; Light flavor; Umami flavor; Naturalnesspage: 17-24The Multiple Ontologies of “Freshness” and the Technological Changes in Wet Markets Abstract: Freshness is a core symbol of quality and the paramount criterion for ingredient selection in Chinese food culture; its connotation is not a fixed concept, but has developed into diverse and dynamic practical meanings against the backdrop of the evolution of modern and contemporary food technologies, the innovation of distribution systems, and the transformation of market practices. Taking wet markets in China as the core research setting, this paper investigates the notion of freshness within the historical and practical context of the development of the modern food industry. The study reveals that Chinese consumers’ perceptions and practices of freshness do not align with the standardized “technological freshness” defined by the modern food industry; instead, they converge into a profound and enduring pursuit of immediacy, locality, and wildness. Freshness in Chinese wet markets is not only a continuation of the local dietary perceptual framework and cultural traditions, but also multiple ontologies that is constantly shaped and reshaped amid the continuous advancement of cold-chain and preservation technologies, artificial breeding, and cross-regional circulation technologies. It thus serves as a pivotal nexus connecting local culture, natural ecology, and social relations. Key Words: Freshness; Wet markets; Local food; Wildness; Food culturepage: 25-32The Overlap of Scientific and Tacit Knowledge and Skills in “Learning About Tea” Abstract: The overlap and interaction between modern science and traditional tacit knowledge and skills are clearly evident in the process of acquiring tea knowledge and skills—what may be called “learning about tea”. This article traces the emergence of tea education in modern and contemporary China. Drawing on anthropological participant observation and interviews, it reveals the diverse pathways individuals take to acquire tea knowledge and skills, as well as the contextual application of scientific and tacit knowledge and skills in tea sensory evaluation and production. Within the “learning about tea” trend, which possesses a strong grassroots foundation, one can observe the increasingly prominent guiding role of scientific standards. Simultaneously, the enduring vitality of traditional tacit knowledge is evident in individuals shaped by local cultures. Key Words: Learning about tea; Scientific standard; Tacit knowledge; Tea art; Intangible cultural heritagepage: 33-40JOURNAL OF DIALECTICS OF NATURE
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