How did an obscure Chinese concoction made by fermenting soybeans become one of the world’s favourite all-purpose seasonings? Read about it in The Economist, it’s fascinating. Or listen. I had no idea there were so many different types of the stuff.
Agricultural Biodiversity Weblog
Agrobiodiversity is crops, livestock, foodways, microbes, pollinators, wild relatives …
How did an obscure Chinese concoction made by fermenting soybeans become one of the world’s favourite all-purpose seasonings? Read about it in The Economist, it’s fascinating. Or listen. I had no idea there were so many different types of the stuff.