four agent soup (si wu tang)

From Chinese Herbs to Functional Food: a Study of the Category Revolution of Food and Drug by a Biography of Four-agent Soup

Author Info
Chin-Chih An
Doctoral student, Department of Sociology, National Taiwan University

This article discusses the biography of four agent soup(Si Wu Tang) transferring into four agent functional foods from the perspectives of Marx and Appadurai. This paper emphasizes the importance of "the historicity of objects" in the transformation of four agent soup. The analysis assumes that objects are the synthesis of social relations in history and emphasizes the distinction between the representative form and the substance of an object.

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