Four Foodways of Different Eras Co-Existing in Xujia Village, Xian, China

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Acknowledgements

We thank the editors of Anthropology Now, Karen-sue Taussig, Emily Martin, Maria Vesperi and Wei Ye for their patient editing and feedback.

Disclosure Statement

No potential conflict of interest was reported by the author(s).

Notes

1 Wei Chai, “弘扬 ‘西迁精神’ 激励干部新担当新作为 [Carry Forward the ‘Spirit of Moving West’ and Encourage Cadres to Take on New Responsibilities],” 中国高等教育 [Chinese Higher Education] 11 (2018): 25–26.

2 In this photo essay, I use the definition of “foodways” from the Encyclopedia of Human Nutrition: “foodways are eating habits and culinary practices of people, regions, or historical periods.”

3 Shengming Yang, “我国消费体制改革问题探讨 [Discussion on the Reform of Consumption System in China],” 经济研究 [Economic Research Journal], no. 3 (1985): 20–25.

4 Yan Guo, Lei Liu, and Lamei Feng, “西安市’城中村’问题初探 [A Preliminary Study on the Problem of ‘Village in City’ in Xi’an],” 地球科学与环境学报 [Journal of Earth Sciences and Environment] 26, no. 4 (2004): 94–97.

5 Jiayou Sun, Lijun Li, and Kai Gu, “关注外来流动人口的食品安全 [Pay Attention to the Food Safety of the Floating Population],” 中国公共卫生管理 [Public Health Management in China], 24, no. 6 (2008): 617–619.

6 Yunji Li, “抓住并校机遇, 着力改革创新, 大力推进我校后勤社会化改革 [Seize the Opportunity of Merging the University, Focus on Reform and Innovation, and Vigorously Promote the Reform of Logistics Socialization in Our University],” 陕西省人民政府公报 [Gazette of the Shaanxi Provincial People’s Government], no. 22 (2001): 41–42.

7 Ying Wang, “西安万达广场商业综合体消防设计 [Fire Protection Design of Commercial Complex of Xi’an Wanda Plaza],” 消防技术与产品信息 [Fire Technique and Products Information], no. 7 (2012): 12–15.

8 Qiang Wang and Kaixiang Li, “深化供销合作社综合改革的遵义实践 [Zunyi Practice of Deepening the Comprehensive Reform of Supply and Marketing Cooperatives],” 中国合作经济 [China Co-operation Economy], no. Z1 (2021): 15–17.

Additional information

Notes on contributors

Zeyuan Wang

Zeyuan Wang is a Ph.D. candidate in social and behavioral health sciences at the University of Toronto and a fellow in the Culinaria Research Center at the University of Toronto Scarborough. His academic training includes social sciences, biomedical sciences, engineering and business. His main research focus is traditional and indigenous food systems and nutrition, mixed methods research, spiritual healing and social and commercial determinants of health. He is also exploring how to use visual arts for sustainable indigenous food system education. He has fieldwork experience in four continents and is collaborating with several international agencies and organizations.

Xiaohui Liu

Xiaohui Liu is a master’s student who is currently pursuing two degrees in related fields. She is enrolled in the School of Ethnology and Sociology at Minzu University of China, where she is majoring in ethnology. She is also pursuing a master’s degree in anthropology at the Department of Cultural Anthropology and Development Sociology at Leiden University. Xiaohui Liu’s research interests are focused on indigenous peoples, sustainable food systems, and visual anthropology.