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 China 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) 1 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 Yunnan 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. 2 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 and Rice Wine Culture in the Philippine Cordillera Mountains Professor , University of the Philippines - Diliman) (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, Shandong 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) 3 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)