Comments on: How Chinese genetics is like Chinese food

By: AG

AG — Tue, 02 Aug 2011 18:10:27 +0000

A lot of spice just do not grow in north. Bland food in north is matter of lacking diverse plant species. Certainly cold climate helps to preserve food and there is no need for strong spice to cover up bad smell.

By: matsalleh

matsalleh — Mon, 01 Aug 2011 00:15:37 +0000

Why does one find it strange that people grouped under a cultural term “Han” differ genetically. Han (for Chinese persons) was a term introduced in the early 20th century order to validate the Republic of China’s control over the territory (and peoples) of the Qing empire and was maintained under the PRC multinational China.

“Chinese” remains the preferred term (beyond PRC) for those persons speaking a Chinese language. The use of “Han” validates the occupation and control of non-Chinese territories. “Minorities” remains an unpleasant translation of “shaoshu minzu” implying some sort of natural subordination of peoples occupied by expanding Chinese empires, and needs to be revised.

By: Ghoghogol

Ghoghogol — Fri, 29 Jul 2011 17:11:09 +0000

Steve – search under Sanxingdui. Lots of new evidence from Sichuan on Bronze age cultures in the Yangtze river valley. Some Bronze age cities as far east as outside Shanghi.

By: ohwilleke

ohwilleke — Fri, 29 Jul 2011 13:17:44 +0000

FWIW, South Korean food is spicier than North Korean food, although the plants used in Korea’s signature spicy dish, Kim-Chi, is post-Columbian.

By: Steve Sailer

Steve Sailer — Thu, 28 Jul 2011 12:03:26 +0000

I believe, if memory serves, that Cavalli-Sforza argued in 1994 that Northern and Southern Chinese had been two quite distinct groups for many thousands of years, that the ancestors of the Northern Chinese had come around to China around the north side of the mountains of Central Asia while the ancestors of the Southern Chinese had come up the coastal route from the south.

That struck me as surprising — they don’t look all _that_ different.

What’s the latest on that theory?

By: Sandgroper

Sandgroper — Thu, 28 Jul 2011 11:57:53 +0000

Szechuan has the hottest food, that’s sort of inland south-ish. And Hunan. Coastal south-east food is actually pretty bland – Cantonese, Hakka, Teochow.

Some Shanghainese food can be a bit hot, although Razib probably wouldn’t think so. There are a few Peking dishes cooked with chilli, but not that many.

But anywhere you go, they will give you dishes of chilli sauce on the table if you ask so you can add to taste. It’s kind of interesting, because there are regional variants on the chilli sauces, which are obviously post-Columbian.

Garlic is used a lot in the north, really a lot. When you walk off a plane in Beijing, the smell of garlic hits you like a brick wall. Which is fine with me, because I love the stuff, whereas a lot of Cantonese people seem not to like it at all.

The south is a lot better generally than the north for vegetables – much greater variety year-round. North has excellent dumplings, noodles, breads and pancake wraps for meat dishes.

I don’t think the north-south dichotomy on heavy-handedness with the spices is as pronounced as in India.

North has plenty of borrowed stuff – corn, tomatoes, potatoes are all now staples. Around Tangshan during harvest I have seen trucks lined up for miles and miles, piled high with corn.

By: Justin Giancola

Justin Giancola — Thu, 28 Jul 2011 10:52:18 +0000

“There’s a strong correlation between warmer climes and spice, probably having to do with the anti-bacterial properties of many of these non-nutritious additives. (from what I know South Indian and South Chinese cuisines are both much spicier than North Indian and North Chinese fare)”

That’s really cool! I would suspect these areas grow more spicy plants naturally, though it would be interesting to see if there are northern counterparts that aren’t as readily used? Even still, that the northerns expressed less interest in borrowing still works with your idea.

By: Sandgroper

Sandgroper — Thu, 28 Jul 2011 01:03:57 +0000

“I would be interesting to know if there are also variations in alcohol production and consumption.”

What you’d predict using Europe as a model – regionally more easily grown grains are used to ferment and distill, and people tend to be more fierce drinkers in the colder north. A lot of the northern stuff is distilled from sorghum.

It is my impression/experience that more southerners have little tolerance of alcohol, while culturally northerners are more insistent on people drinking.