S3 E9 Mad About the Soy

Comfortably Hungry

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-47:38

S3 E9 Mad About the Soy

with Professor Thomas DuBois

Jan 23, 2025

Transcript

assorted bottles on brown wooden shelf — Photo by Lachlan Rennie on Unsplash

In Episode 9 I chat to Professor Thomas David DuBois of Beijing Normal University and author of China in Seven Banquets: A Flavourful History about the alchemy of fermentation and the importance of fermented foods (especially beans) in Chinese cuisine.

Don’t forget to check out the Comfortably Hungry Substack!

Useful Links

You can find out more about Thomas on his website.

China in Seven Banquets: A Flavourful History

Don’t forget you can follow me on Instagram or Bluesky @mrssbilton or find out more about my work on sambilton.com.

A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.

Discussion about this podcast

Comfortably Hungry

Welcome to the comfortably hungry podcast where yesterday’s dinner is tomorrow’s history. If you’re a peckish person who is curious about the history of food and drink, then you’re in the right place. I’m Sam Bilton a food historian, writer and cook and each season I will be joined by some hungry guests to discuss a variety topics centred around a specific theme. As a former supper club host I’m always intrigued to know what people like to eat. So to whet everyone’s appetites I have invited my guests to contribute a virtual dish with them inspired by today’s topic.

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