What is the difference between Cantonese crispy pork belly and British roast pork belly with crispy crackling? How does a chef achieve the ‘digestive-biscuit-y’ quality of the Cantonese style finish rather than the toothy crunch of the British dish?
Interesting that you'd attribute the decline of beef eating to Buddhism in the Song, which od course saw a resurgence of Confucianism after the much more Buddhist Tang
The popution boom, increased land-labour pressures, and increased value of cattle as working animals seem to me obvious causal influences. Of course, they're not mutually exclusive, and indeed material conditions influence ideological superstructure
Interesting that you'd attribute the decline of beef eating to Buddhism in the Song, which od course saw a resurgence of Confucianism after the much more Buddhist Tang
The popution boom, increased land-labour pressures, and increased value of cattle as working animals seem to me obvious causal influences. Of course, they're not mutually exclusive, and indeed material conditions influence ideological superstructure