There are a lot of choices on the menu of China's restaurants these days and shops are brimming with ingredients from all around the world. As the disposable income of China’s middle class grows, people want to eat better. Of course, many people still have a taste for traditional dishes. But there’s also a craving for food made from foreign ingredients, such as premium rib-eye steak from the United States, or sweet pumpkins from Japan. In this podcast, Professor Bob Ash from the SOAS China Institute explains the social and political implications of this change in eating habits. The podcast is hosted by Duncan Bartlett, the Editor of Asian Affairs magazine.   
 
China In Context: Episode 36   
Broadcast date: 12 October, 2021