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<p>Hakka <i>ban</i> is a rice-based food tradition with important culinary, social, and cultural meanings among Hakka communities in southern China. Based on literature analysis, field observation, and informal conversational interviews in Hakka-inhabited areas of western Fujian, eastern Guangdong, southern Jiangxi, and Guangxi in China, this study documents the ingredients, preparation practices, naming conventions, social functions, and cultural meanings of Hakka <i>ban</i>. The results show that Hakka <i>ban</i> is not a single standardized food, but a broad category of rice-based preparations shaped by local ingredients, household techniques, dialect terminology, ritual contexts, and related traditional knowledge. Its diversity arises from variations in ingredients, preparation techniques, and contexts of use. Hakka <i>ban</i> functions as everyday sustenance, festival food, ritual offering, postpartum food, and seasonal food-medicine practice. Plant-based forms, especially those made with mugwort, ramie, and <i>Platostoma palustre</i>, further reveal the close relationship between Hakka foodways and local knowledge of dietary therapy and everyday health maintenance. The study also shows that modernization, commercial standardization, and the weakening of dialect-based transmission may reduce the diversity of Hakka <i>ban</i> and the knowledge associated with its preparation and use. By examining Hakka <i>ban</i> within its ethnoculinary context, this study provides a food-based case for understanding the connections among plants, traditional knowledge, cultural identity, and continuity in Hakka communities.</p>

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Hakka ban and its ethnoculinary context in traditional foodways

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月10日

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  • Binsheng Luo,
  • Jharana Karki,
  • Dipak Khadka,
  • Xingxing Chen,
  • Yun Chen

摘要

Hakka ban is a rice-based food tradition with important culinary, social, and cultural meanings among Hakka communities in southern China. Based on literature analysis, field observation, and informal conversational interviews in Hakka-inhabited areas of western Fujian, eastern Guangdong, southern Jiangxi, and Guangxi in China, this study documents the ingredients, preparation practices, naming conventions, social functions, and cultural meanings of Hakka ban. The results show that Hakka ban is not a single standardized food, but a broad category of rice-based preparations shaped by local ingredients, household techniques, dialect terminology, ritual contexts, and related traditional knowledge. Its diversity arises from variations in ingredients, preparation techniques, and contexts of use. Hakka ban functions as everyday sustenance, festival food, ritual offering, postpartum food, and seasonal food-medicine practice. Plant-based forms, especially those made with mugwort, ramie, and Platostoma palustre, further reveal the close relationship between Hakka foodways and local knowledge of dietary therapy and everyday health maintenance. The study also shows that modernization, commercial standardization, and the weakening of dialect-based transmission may reduce the diversity of Hakka ban and the knowledge associated with its preparation and use. By examining Hakka ban within its ethnoculinary context, this study provides a food-based case for understanding the connections among plants, traditional knowledge, cultural identity, and continuity in Hakka communities.