In Episode 9 I chat to Professor Thomas David DuBois of Beijing Normal University and author of China in Seven Banquets: A Flavourful History about the alchemy of fermentation and the importance of fermented foods (especially beans) in Chinese cuisine.

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You can find out more about Thomas on his website.

China in Seven Banquets: A Flavourful History

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A huge thank you to Thomas Ntinas of The Delicious Legacy for doing the sound mixing on this season of the podcast.

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