Mung Bean Starch Jelly in Chinese Gastronomy: A Historical Approach

Abstract

ABSTRACT This article is a case study of the culinary uses of mung bean starch in the history of Chinese gastronomy. Mung bean starch has been mostly valued for the smooth jelly it forms when gelatinized in hot water. This article explores the perception and consumption of the jelly in literati food writings in the Song (960–1279), Yuan (1279–1368), Ming (1368–1644), and Qing (1644–1911) dynasties. The primary materials used in this study are written texts: miscellaneous writings about food, recipe collections, and traditional Chinese medical and dietetic classics. The focus of my analysis are the jelly’s gastronomical merits in the literati food culture, including the perceived dietetical value of the starch, the starch jelly’s particular texture and mouthfeel, and the cultural symbolisms it represents. This study showcases the cultural values that affect the perception and consumption of food in Chinese gastronomy.