Reputable Sources is a blog about food processing and trust.
In the pages of this blog, you will find a connection to the picklers, fermenters, and food preservers of China.
These foods have seen better times. Over the past hundred years, food processing in China has moved out of the township and into the factory. Today, food scandals are all too common. Recently, Chinese journalists have begun breaking unprecedented numbers of food safety cases. With preserved foods, producers have been discovered using industrial chemicals and unsafe practices to make their products. Out of fear of modern food processing and appreciation for a quality product, many continue processing at home.
Through the experiences of villagers, farmers, and their urban counterparts, this blog attempt to illustrate the regional diversity and historcial richness of Chinese food preservation. As part of a larger research project, this blog is an attempt to share the practical results of working with those who continue to process food at home.
The author lives in Beijing.
“…as with all food preservation, it is important to get your recipes from reputable sources (such as a Cooperative Extension Service or the National Center for Home Food Preservation) in order to ensure a safe product.”
-North Dakota State University Extension Service