On 12 May 2021, ‘Crop and Food: Soybean in Chinese Food Culture’ was held online via zoom with a total of 75 participants attended. In this talk, Prof Angela Ki Che Leung from the University of Hong Kong introduced the unique role of soybean in Chinese food culture by taking the example of the history of soy sauce, and illustrated the significant shifts in soybean cultivation in its long history: as an indigenous food crop and as a global commodity.
It is the seventh talk of a series aiming to promote agrobiotechnology and enhance understanding of the potential applications of agricultural products. The target audience includes international scholars, researchers, agricultural industry as well as the general public.
