Flavors of Tradition: History of Food in Ancient China

On June 26, "Flavors of Tradition: History of Food in Ancient China" opened at the National Historical Museum of Brazil. The opening ceremony was attended by Márcio Tavares, Brazil's Executive Secretary and Acting Minister of Culture, Luo Wenli, Director of the National Museum of China, Fernanda Castro, President of the Brazilian Institute of Museums, Tian Min, Chinese Consul General in Rio de Janeiro, and Cícero de Almeida, Director of the National Historical Museum of Brazil. A key program of the 2026 China-Brazil Year of Culture, the event represents the National Museum of China's debut exhibition in Brazil.

 

Food offers a shared language through which cultures connect. China's rich and time-honored food culture encompasses beautifully crafted dining vessels, diverse culinary techniques, and an extensive body of culinary literature and traditions. The practice of cooking also gave rise to philosophical ideas such as "harmonious blending of the five flavors" and "harmony in diversity."

 

Featuring more than 100 objects related to food and dining in ancient China, the exhibition explores the selection of ingredients, culinary techniques, dining aesthetics, food rituals, folk customs, literati tastes, and cultural exchanges, presenting the rich heritage and distinctive appeal of Chinese food culture.

 

The exhibition extends beyond the objects on display, with digital installations offering international audiences an engaging introduction to traditional Chinese culture. Visitors can learn how chopsticks are used, try the traditional practice of making yuanxiao by rolling them in a bamboo basket, and trace how familiar fruits and vegetables spread across regions over time. These interactive experiences make Chinese culture accessible, informative, and enjoyable.