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Unformatted text preview: 8 Lectures 12 and 13 Han crops and foods mentioned include wheat, barley, glutinous and spiked millets, soybeans, rice, hemp, and Vigna ; also gourds, taro, mulberries, Artemisia , melons, scallions, perilla, sesame, and elm (leaves and seeds eaten), mustard greens (Chinese cabbage), mallow ( Malva sp.), leeks, onions, water peppers (an aquatic green similar to watercress), and unidenti f ed herbs. Other Han foods include lotus, longan, litchi, cinnamon, fagara or Chinese pepper ( Zanthoxylum ), magnolia buds, peonies, rush shoots, galangal, daylilies, true oranges, grape, chestnuts, water caltrop ( Trapa bicornis ), bamboo shoots, sugarcane, honey, assorted wild herbs and wild ginger. Small beans appear to be adzuki bean or red bean ( Vigna angularis ). By the late Han, pickling and salting were key techniques. Fermentation of soybean to produce milk and cheese-like products, and grain to produce ale was perfected. Noodle technology was developed. Dur- ing Han and throughout Chinese history the boundary between medicinals and food was vague. Chinese medicine took a modern shape; from magic and conjuring it developed into a rational scienti f c logical system...
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- Summer '10