About me
I first came to China in the early 1990s. Following university postings in Singapore and Australia, I am now a professor at Beijing Normal University where I teach in Chinese. I have published three books and about 50 peer-reviewed articles on China’s history, religion, law and business.
Cuisine is my passion. My friendships and adventures have always revolved around the kitchen. Over the years, I have found my way to farms, workshops and kitchens across China (and around the world!). When China went into Covid lockdown, I snuck off to Sichuan to enroll in cooking school.
My publications on China’s food history include articles about dairy and beef industries, fast food and brand nostalgia, historical cookbooks and my experience in a Sichuan kitchen. I am often invited to speak on these and other topics.
My new book, China in Seven Banquets: A Flavourful History combines my training as a historian and my passion as a cook.
Thomas David DuBois 