FOOD AND CIVILIZATION ON THE SILK ROAD 2014 Asian Food Study Conference, November 7-10, Xi’an Agenda（Notice III) 7 November，Friday Holiday Inn Xi’an Greenland Whole Day Check-in Century City Hotel Seminar on Sino-Korean 08:00 - 10:00 (venue to be determined) Food Studies

Chair Young-ha JOO (Professor, The Academy of Korean Studies) Speakers (10 mins per speaker, translation included) Sub-theme South Korean side Chinese side

Status of Sino-Korean Food Kang Il SEONG SUN Youjie Industry since 1992 (Director, Sempio Foods Company) (Manager, Yantai Shiho Food Co., Ltd.)

Current Status of Sino-Korean Dong Hee KIM HE Hong Foodservice Industry (General Secretary, Korean Food Foundation) (Professor, Tourism College of Zhejiang)

Min-Jae LEE XU Xiaohui Construction and Promotion of (Research Fellow, Suwon Museum) (Deputy Curator, Qiqihar City Museum) Food Museum Tae-ho LEE ZHOU Hongcheng (Curate, Icheon Municipal Museum) (PhD candidate, Zhejiang University)

* Free discussion in 30 mins, with other South Korean attendees: Dae-young KWON Exchange and Promotion of (President, Korean Food Research Institute), Hee-do HONG (Associate Editor, Journal of Ethnic Sino-Korean Food Studies Food), Hee-sup KIM (Professor, The University of Suwon), Kye Sook SHIN (Professor, Baewha women's College). The seminar is opening to all attendees.

8 November，Saturday 07:00 - 08:00 Breakfast (venue to be determined) Xi'an Greenland Pico International 08:00 - 08:30 Opening Ceremony Convention & Exhibition Center Chair WANG Xiqing (Executive chairman of 2014 Asian Food Study Conference)

SHI Xingbang (Honorary chairman of Asian Food Study Conference) Welcome Remarks ZHAO Rongguang (Chairman of Asian Food Study Conference) 08:30 - 08:50 Group photo taking (venue to be determined) 09:00 - 12:00 Keynote speak (20 mins per speaker) (venue to be determined) Benjamin D. Koen (Distinguished Professor, Xiamen University) Chair GAO Qi’an (Professor, Lanzhou University Of Finance & Economics) Keynote Speakers Titles

Françoise SABBAN (Research Director, L’école des Taste and Color: A Comparative Approach to Court Cuisine in hautes études en sciences sociales, France) 14th Century Europe and Joanna Waley-Cohen (Professor, New York University, USA / Dean of Arts and Rhubarb Across the Silk Road Sciences, NYU Shanghai) Heesup KIM Sesame sweets in countries along the silk road: seeking for the (Professor,The University of Suwon, South Korea) connection with the Korean sesame sweets

Akram Rahmatov (Executive Director, Tajik Tajikistan in the food supply chain of the Great Silk Road Association for Biological Security)

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FOOD AND CIVILIZATION ON THE SILK ROAD 2014 Asian Food Study Conference, November 7-10, Xi’an Agenda（Notice III)

Jacqueline M.NEWMAN (Flavor & Fortune, Silk Road Foods, Facts, Faces, and Fancies Editor-in-Chief; Professor Emeritus, Queens College, US)

Naomichi ISHIGE (Curator Emeritus, Japan National Diffusion of Noodles and Silk Road Museum of Ethnology)

YE Maolin (Research Fellow, Archaeological Institute of The Noodles Discovered in the Archaeological Site of Lajia in Chinese Academy of Social Sciences) Qinghai Province of China Component and Simulation of the 4000-year-old Noodles LV Houyuan (Research Fellow, Institute of Geology and Excavated from the Archaeological Site of Lajia in Qinghai, Geophysics, Chinese Academy of Sciences) China ZHAO Rongguang (Director, Chinese Food Culture From Hypothesis to Experiments, Simulation and Argument of Research Institute) / WANG Xiqing (Research Fellow, Lajia Suomian, in Perspective of History and Anthropology Shaanxi Catering Industry Chamber of Commerce) 12:30 - 13:30 Lunch (venue to be determined)

14:00 - 17:00 Keynote speak (20 mins per speaker) (venue to be determined)

CHEN Xuezhi (Vice-chairman, Chinese Food Culture Research Association) Chair ZHENG Nan (Associate Professor, Zhejiang Gongshang University)

Keynote Speakers Titles

Young-ha JOO (Professor, Graduate School of Korean Discovery, Invention, and Diffusion: the origins of food and the Studies, The Academy of Korean Studies) Silk Road

GAO Qi’an (Professor, Lanzhou University Of Finance Study on the “餜食” in Tang Dynasty Unearthed in Turpan & Economics)

Jayeeta Sharma International Chai and Transnational Momo: Tea & Dumplings (Associate Professor, University of Toronto, Canada) as Global Food Histories Traditional Food and Drink as A Bridge between Past and Hanafi HUSSIN Present Communities of The Silk Road: A case study of the (Associate Professor, University of Malaya) Peranakan Chinese of the Straits of Malacca A Comparative Analysis of Dining Cultures and Relevant Xiaoli JIANG (Program Coordinator, Faculty of Socialization between Individualistic Australian and Collective Education and Arts, Federation University, Australia) Asian Cultures Studies on the Grassland Silk Road Food Cultural Exchange ZHANG Jingming (Professor, Dalian University) from Gold and Silver

Jigme Norbu (Instructor, Royal Institute for Tourism & Food: The Cultural Symbol of Ceremony in Bhutan Hospitality, Thimphu, Bhutan)

FANG Tie (Professor, Ethnic Group Studies Institute, The Diet Customary of the Southern Silk Road in the Eyes of University) Marco Polo 18:00 - 19:30 Themed Dinner (venue to be determined)

20:00 - 22:00 Academic Committee Roundtable (venue to be determined)

9 November，Sunday

07:00 - 08:00 Breakfast (venue to be determined)

08:30 - 11:30 Panel Sessions (sub-theme) Venue

* Note: a) Each one’s oral presentation has to be in 10 minutes; b) Comments by appointed attendees has to be in 3 minutes right after every presentation, others can share their opinions in 2 minutes per person; c) Those names not printed below please make your own choices to join any panel sessions.

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FOOD AND CIVILIZATION ON THE SILK ROAD 2014 Asian Food Study Conference, November 7-10, Xi’an Agenda（Notice III) Session I Food Civilization on the Silk Road (venue to be determined) Dae-young KWON (President, Korean Food Research Institute) Chair Miho KUSANO (Librarian, Ajinomoto Foundation for Dietary Culture) Oral Presenters Titles On the Fringes of the Silk Road: Oriental Ceramic Heirloom Jars Raymond Aquino MACAPAGAL (Assistant Professor , University of the Philippines - Diliman) and Rice Wine Culture in the Philippine Cordillera Mountains (comments: Dong Hee KIM)

Dong Hee KIM (General Secretary, Korean Food The Sensory Characteristics of the Cooked Rice by Various Rice Foundation, South Korea) and Rice Cookers (comments: Raymond Aquino MACAPAGAL)

Chien Chang LIN (PhD Candidate, Department of Applications Silk Road Study Food Culture in Geographic Geography, National Taiwan Normal University) Information (comments: ZHOU Hongcheng) Min-Jae LEE (Education Researcher, Suwon Museum, Onion’s Introduction and Adopted in Modern Japan Gyeonggi Province, South Korea) (comments: Shogo OMURA) Koshu OKADA Balance of Yin and Yang in Macrobiotic Diet (Japan Macrobiotic Association, Director/Chairman) (comments: Benjamin D. Koen) Tae -ho LEE(Curate, Icheon Municipal Museum, Journey of Korean Ceramics Blossomed in Icheon Gyeonggi Province, South Korea) (comments: WU Xin)

Shogo OMURA (Executive Director, Nihon The 21th Century’s Gastronomic Culture and Subject of Food Agriculture-training College) Education (comments: CAI Aiqin) Transition of Fat Consumption and Fat Sources: A face of Nur Indrawaty LIPOETO (Professor, Andalas University, Indonesia) contemporary food culture in Indonesia(comments: Deddi Prima Putra) Firuza Nasyrova Development Strategy for Risk Assessment in The Food Supply (Head of Laboratory of Plant Genetics, Academy of Sciences of Republic of Tajikistan) Chain (comments: Ataullah) Ataullah Opium on the Silk Road and the Mughal Empire (Assistant Professor, University of Delhi, India) (comments: Petcharat Lovichakorntikul)

Session II Ingredients, Foodstuffs and Utensil on the Silk Road (venue to be determined)

Kye Sook SHIN (Professor, Baewha women's College, South Korea) Chair YU Weijie (Research Fellow, Zhejiang Academy of Social Sciences)

Oral Presenters Titles

ZHAO Rongguang A Step Progress to the Study on Ancient Distiller and Its (Director, Chinese Food Culture Research Institute, Zhejiang Gongshang University) Connection with Liquor in Chinese History (comments: YU Weijie)

YU Weijie Cinnamon in Chinese Traditional Food Culture (Research Fellow, Zhejiang Academy of Social Sciences) (comments: Israpil Yusup)

ZHAN Jia (Research Fellow, Jiangxi Jingdezhen The Ming Dynasty Jingdezhen Ceramic Wine Ware and Drinking Ceramic Institute) Custom of Literati (comments: Kye Sook SHIN) ZHAO Jianmin (Curator, Cuisine Museum, Shandong College "Qi Min Yao Shu", "Hu food" Exploration into the culture of Tourism & Hospitality ) (comments: WU Hao)

Li Xianmei The value of soybean paste and soy sauce in the characterized (Research Fellow, Yantai Shiho Food Co., Ltd.) delicious foods along the Silk Road (comments: SUN Chuanhui) Effect of Chinese tea export on the Maritime Silk Road in Qing LIU Xinqiu (Lecturer, College of Humanities and Social Science, Nanjing Agricultural University ) Dynasty on formation and development of European tea industry (comments: LIU Yang)

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FOOD AND CIVILIZATION ON THE SILK ROAD 2014 Asian Food Study Conference, November 7-10, Xi’an Agenda（Notice III)

ZHANG Xi On Dairy and Chinese Food Culture (Associate Research Fellow, Development and Research (comments: GAO Jingyan) Center of Sichuan Cuisine, Sichuan Tourism University) LIU Zhengyu (Ph.D Candidate, The Graduate University Trepang Trade and Sino Merchants Network: Food Culture for Advanced Studies, Japan) / LIU Yang (Postgraduate, Exchange along the Silk Road of the Sea in Qing Dynasty Osaka University, Japan) (comments: LIU Xinqiu) Israpil Yusup (Researcher, Xinjiang Uygur Autonomous Region Museum) / Dilara Israpil (Associate Professor, The Cultivation of Grapes in Xinjiang Uighur language and literature, MinZu University of (comments: ZHOU Minhui) China) SHEN Min Research Yellow Wine Culture from the Perspective of Cultural (Associate Senior Editor, Zhejiang Gongshang University) Ecology (comments: ZHOU Chao) ZHOU Chao (Lecturer, Zhejiang Agriculture & Business Discussion on Zao-pickled Foods in China College) / LI Chen (Lecturer, Zhejiang Agriculture & (comments: ZHAI Wenyi) Business College)

Session III Ideas, policies, and customs related food on the Silk Road (venue to be determined)

ZHU Duosheng (Associate Professor, Sichuan Communist Party School) Chair QIN Ying (Professor, Yunnan Agricultural University)

Oral Presenters Titles JI Hongkun Confucius and Mencius Food Philosophy and Anti-corruption (Professor Emeritus, Yangzhou University) Campaign in Contemporary China (comments: HE Hong) LI Guiyao Adhere and Change: the settlement environment Korean food (Associate Professor, Korean Department, Dalian University of Foreign Languages) culture (comments: RAN Wenwei) HE Hong Hangzhou Western Dietary During the Period of Republic of (Professor, Tourism College of Zhejiang) China(comments: ZHOU Wang) ZHU Duosheng (Associate Professor, Sichuan The research on the effects of xing yuan lu about the Sichuan Communist Party School) Cuisine in the Qing Dynasty (comments: SHAO Wankuan) ZHOU Wang (Vice-president, Nanning College For On the Development of Han Dynasty’s Dietetic Culture in Hepu Vocational Technology) / LIN Yexin (Dean, Tourism Area: One Earliest Port of the Ancient China’s Maritime Silk College, Nanning College for Vocational Technology) Road (comments: QIN Ying) TANG Miaoqin On the Taboo of ‘Lifeblood Eating’ in Jewish Culture and its (Editor, Zhejiang Gongshang University Press) Religious Origins (comments: CAO Mao)

ZHANG Bingwen (Vice-president, School of Hotel Thought on Nutrition in Chinese Traditional Food Culture Management, University of ) (comments: JIANG Jinsong)

QIN Ying (Professor, Yunnan Agricultural University) / Textual Research on the Dragon-Boat Culinary Customs in Huili, CAO Mao (Associate Professor, Yunnan Agricultural A Focal County on the Southern Silk Road (comments: LIN Yexin) University)

WANG Xiaoru (Senior Lecturer, Ecole hôtelière de Study on Vegetarianism: from Era of Xuanzang to Fo Guang Lausanne, Switzerland) (comments: ZHAO Ye) History from “Poetry on Food” to “Research into the Poems on JIANG Xin (Librarian, Tianjin Archive) Food”:Study on Zhao Rongguang’s New Ancient Style Poetry on Food(comments: FENG Yanhong)

Session IV Regional comparison & culture exchanges of food on the Silk Road (venue to be determined)

GAO Chengyuan (Research Fellow, Tianjin Academy of Social Sciences) Chair DU Li (Professor, Sichuan Tourism University)

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FOOD AND CIVILIZATION ON THE SILK ROAD 2014 Asian Food Study Conference, November 7-10, Xi’an Agenda（Notice III)

Oral Presenters Titles (Xiang, Deliciousness) as One of the Two Basic Elements of GAO Chengyuan Savory Taste of Chinese Cousin Originates from the Influence of (Research Fellow, Tianjin Academy of Social Sciences) the Diet Culture in the Western (comments: CHEN Xuezhi)

CHEN Xuezhi (Vice-chairman, Chinese Food Culture Discussion on Differences of Chinese and Japanese Food Research Association) Cultures (comments: DONG Jie) Construction of Dietary, Leisure and Local Image Dai-Kung, Su-chen CHEN (General Education Center, Central TaiChung: An observation on the Rising and Transition of Casual Taiwan University of Science and Technology) Industry in a Mountain Village (comments: DU Li)

ZHENG Nan Spice Culture in the East and West with Food Culture (Associate Professor, Zhejiang Gongshang University) Perspective (comments: LI Weijia)

HE Julian (Associate Professor, Guizhou University of On the Dietary Culture in the Western Regions during Han and Finance and Economics) Tang Dynasties (comments: XU Xiaohui) From British to Hong Kong-style: The Inheritance and SIU Yan Ho Transformation of Tea Restaurants (Cha Canting) and Their Food (Teaching Mentor, Lingnan University, Hong Kong) （comments: MA Qiong) Inquiry on the Factors and Characteristics of Communication of DU Li (Professor, Sichuan Tourism) Catering Culture between Ancient China and Western World （comments: LIU Xuefeng)

WANG Dianhua (Professor, Tianjin University of The Comparison of Cognition about the Consumption of Science & Technology) / LI Xuejing (Postgraduate, Traditional Food in China and Europe and Enlightenment to the Tianjin University of Science & Technology) Development of Food Industry in China（comments: WANG Hua)

FENG Yuzhu (Vice-president, The Tourism College of Study on Food Culture and Tourism Development of Silk Road Normal University) （comments: LI Xiang) Ya’an Tibetan Tea, Cultural Gene of Ethnic Integration in LIU Junli Southern Silk Road: the inquiry into the producing technique and (Associate Professor, Sichuan Tourism University) values of national intangible cultural heritage, the Ya’an Tibetan Tea（comments: LI Xinsheng)

Session V Promotion of Shannxi Cuisine & Foodservices (venue to be determined)

XING Ying (Vice-Chairman, World Association of Chinese Cuisine) Chair LI Zhigang (Deputy Secretary-general, Shandong Cuisine Association)

Oral Presenters Titles

ZHU Liting (Associate Professor, School of Literature, Historical Role of Qin Cuisine and Lasting Impact of Qin Shaanxi Normal University) Culinary Culture (comments: LI Zhigang) XIE Dingyuan (Associate Professor, Huazhong Research on the Dietary Characteristics of Contemporary Agricultural University) Residents in Shaanxi (comments: GE Baihao)

WANG Xiqing (Research Fellow, Shaanxi Catering Development of Shannxi Cuisine in the Era of Big Data Industry Chamber of Commerce) (comments: ZHU Liting)

Puxu WANG (Deputy Secretary General, China Investment Banker’S View of Restaurants Management Guiguzi Academic Institute) (comments: ZHAO Yongfeng) LIU Zhengshun (Director, Zhengshun Institute of Inherit Chinese Food Culture, Make Cooking Technologies More Digital Chinese Culinary) Scientific (comments: XING Ying) GUAN Ming (Deputy Secretary-general, Yunnan F-B & “Eating Quotient” --- the Wisdom of Diet (comments: LIU Xiaohui) Delicacy Trade Association)

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FOOD AND CIVILIZATION ON THE SILK ROAD 2014 Asian Food Study Conference, November 7-10, Xi’an Agenda（Notice III) On Chinese Agriculture History Reflected by Liu Ji’s Family ZHAO Yongfeng (Secretary General, World History, and Comments on His Status in Chinese Science History Association of Liu Ji Cultural Studies Shaanxi Branch) and Food Culture History (comments: ZHOU Zhufa) LI Jun (Chief Operating Officer, Shaanxi Baodi Catering Development Trends of Contemporary Foodservice Industry Management Services Co., Ltd.) (comments: GUAN Ming) GE Baihao (Chairman of the Board, Hangzhou Steamed Five Standards for Health Food in Foodservices Kungfu Fast Food Chain Co., Ltd.) (comments: LIU Zhengshun)

LIU Xiaohui (Vice president, World Association of Liu A Pearl of Diet Culture on the Silk Road: Shaanxi Ji Cultural Studies) Preserved-Gravy-Stewed Meat (comments: CHEN Fei)

11:30 - 12:00 Summary of panel sessions (venue to be determined)

12:30 - 13:30 Lunch (venue to be determined)

14:00 - 16:30 Visit in Xi’an (venue to be determined)

17:30 - 19:30 Intangible heritage themed dinner (venue to be determined)

10 November，Monday 07:00 - 08:30 Breakfast (venue to be determined) 08:30 - 10:00 Q & A (venue to be determined) * Note: a) Scholars appointed sited in front, to answer questions from audience, either orally or in written form; b) Please hands up for questions, which should be concisely expressed in 3 minutes, while the answer has to be in 10 minutes by each scholar; c) Those who bring out questions had better ask to specific scholars (no more than 3 persons for one time), while any scholar in front can answer freely without appointed to. CHEN Su-chen (Associate Professor, Central Taiwan University of Science and Technology) Chair WANG Si (Secretary General, Asian Food Study Conference) Naomichi ISHIGE, Françoise SABBAN, Silvano Serventi, Jacqueline Scholars appointed M.NEWMAN, Young-ha JOO, GAO Qi-an, Dae-young KWON, Jayeeta to answer Sharma, Kye Sook SHIN, Takako TSUBUK, YE Maolin, Manijeh Maghsodi 10:20 - 11:00 Closing Ceremony (venue to be determined)

The Xi’an Declaration ZHAO Rongguang (Chairman of 2015 Asian Food Study Conference) Handover ceremony Executive chairman of 2015 Asian Food Study Conference

Closing Remarks WANG Xiqing (Executive chairman of 2014 Asian Food Study Conference) 11:30 - 13:30 Farewell Banquet (venue to be determined) 13:30 Goodbye my friends and see you next year!

* Notes: a) Hotel and main venue of meeting are in certainty, while other venues will be posted in a few days. b) We will check out right after closing ceremony, and get on the bus with luggage to the farewell banquet. Please make sure your entire luggage is ready before 8:30 am, November 10. c) This agenda designed based on discussion of the committee. Anything not entirely appropriate, please advise us as soon as possible. The hard copy in the Handbook will be the final edition of this agenda. d) For those who will be absent in the conference (especially session chairs, speakers and commentators), please inform us at once, so that we can make a better arrangement. e) For those who has specific requirement on food, such as halal, vegetarian diet or other taboos, please inform us in advance. f) For those who has been informed to pay registration fee in the formal invitation, as we won’t accept any cash at the conference, please remit money before October 31. Many thanks. 6