What was millet used for in ancient china

You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. Healthy grain From the Western perspective, millet falls down when compared with other grains in terms of providing nutritional value, primarily because the nutrients it does contain are hard to digest.

Branded millet A brand promotion meeting for Shanxi millet was held in Taiyuan, capital of Shanxi province, Feb 27, Products So what finished foods based on millet are available on the shelves of Chinese supermarkets? Millet babao porridge I already introduced babao porridge in one of my earlier posts. Millet guoba Another old acquaintance that can be made from millet is guoba.

The ingredients listed on the package are: Millet, palm oil, rice, corn starch, salt, spices, msg Millet glass noodles Fensi , glass noodles are usually made from rice and occasionally from lotus root meal , but again, millet can be used as raw material as well. The ingredients list reads as follows: Millet flour, corn flour, vegetable oil, sugar, salt, additives acesulfame-K, ethyl maltol Eurasia Consult Food knows the Chinese food industry since Share this on: Tweet.

Like this: Like Loading Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Follow Following. Peverelli on Chinese food and culture Join other followers. Sign me up. Already have a WordPress. Log in now. Loading Comments Millet required less water and cooler temperatures to grow. Sorghum needed even less fertilizer, water and could grow in colder climates. Millet was also used to make a wine which was popular.

After wheat was introduced in ancient China, production of the crop helped feed the growing country. Wheat crops take longer to grow than millet, sorghum or rice.

Wheat was used to make dough which was then made into noodles. Over time noodles became a staple of ancient Chinese diets. Ancient China food included numerous meats for protein. Pigs were native to ancient China and provided much of the meat that was eaten.

Other animals like goats, dogs, deer, oxen, and cattle. Water fowl such as ducks and geese were regularly consumed in ancient China and chicken was part of their diets too. Residents in southern ancient China ate lots of fish. Fishermen caught a wide variety of fish from sharks to tunas to carps. Shellfish was also a commonly consumed food in ancient China for people living along the ocean coastline. Other ancient China foods included cucumbers, onions and garlic. Soybeans were also cultivated and eaten in many forms.

Soybean milk was used to make tofu which originated in ancient China. Tofu provided ancient Chinese people a cheaper form of protein. Meat was expensive and only wealthy or noble families consumed large quantities of meats. Tofu could be easily made by all ancient Chinese people wealthy or poor. American Antiquity, 32 4 : De Candolle A.

London: Paul Kegan. Translated from the French edition, Geneva, , reproduced photolithographically : New-York: Hafner, Chang K. Yale University Press. Fogg W. Ho Ping-ti 1 , American Anthropologist, 57 2 : Ho Ping-ti 5 , Ho Ping-ti 6 , American Historical Review, 75 1 : Kano Tadao Ethnological and Prehistoric Studies of Southeast Asia, 1 : Li Hsien-wen, Li C.

Needham J. IV, pt. Cambridge : The University Press. Li Hsien-wen, Meng C. Paris: Roneographed report. Pliny trs. Rackham , London: Loeb Classical Library, Heinemann. Purseglove, J. London : Longman. Reed C. The Hague: Mouton. Vavilov N. Waltham, Mass: Chronica Botanica Vol. Starr Chester. Wagner W. Berlin : Paul Parey. Waley A. Watanabe Tadao Whyte R. Hongkong: Oxford University Press. Yang Lien-sheng Harvard: Harvard University Press. Yu Ying-shih Books and articles in Chinese and Japanese.

Amano Monotsuke1 Researches into Chinese Agricultural History. Anon Bencao gangmu. Li Shizhen. Fan Shengzhi6 - The Book of Fan Shengzhi.

Gansu Agricultural Institute8 Gansu, Renmin chubanshe. Chief Improved Crops. Varieties of Gansu Province. Guangdong xin yu. Qu Dajun Guo Yunsheng12 A Simple Treatise on Famine Relief. Hu Xiwen Cereal crops. Li Fan19 et al Shengwu shi Beijing, Kexue chubanshe21, vol. A Natural History. Li Shizhen Ma shou nongyan. Qi Junzao. Nong shu. Wang Zhen Pu Songling25 Nong zheng quan shu. Xu Guangqi Qi Junzao28 Qi min yao shu.

Jia Sixie. QMYS Guangdong xin yu Qun fang pu. Wang Xiangjin. Shanxi Agricultural Institute34 Beijing, Nongye chubanshe Millet Cultivation Technique. Shanxi Jindong Technical Institute36 Beijing, Kexue chubanshe The Explication of the Works of Nature. Wang Xiangjin41 Ed. Wang Zhen43 Xu Guangqi45 Zheng Qiao48 1 Historical Collections. Zhu Kezhen