Chinese Food and the Silk Roads

Abstract

Chinese food has been influenced by the crops and foodways of western Eurasia for thousands of years. Shipping became common and sophisticated in the 16th century, which facilitated the flow of influence. Before that time, most of the influence came over the Silk Roads. These were the communication routes that formed a braided path through central Asia from Iran and the western steppes to western China. The influence on foodways has been preserved in several texts, including medical works, cookbooks, and nutrition manuals and in continuing local foodways. Additionally, its influence has been traced in archaeological and historical materials.