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7 hours ago, TicTac said:

(unless I am missing something, surely our resident food historian @liuzhou can chime in and clarify!).

I am no food historian, just a casual reader. However, I am certain that while China is renowned (often incorrectly) for steaming, it certainly doesn't own it. Cultures all over the world use it to some extent.

The ancient Romans steamed food and they sure didn't learn it from China. Iceland and New Zealand both used geothermal springs to steam over. Modern Italy independently came up up with al cartoccio, better known in French as en papillote - a combination of baking and steaming, also used in China with fish as 纸包鱼 (zhǐ bāo yú - literally 'paper bag fish').  Haggis is steamed in Scotland.

People have the same ideas over and over again.

7 hours ago, TicTac said:

(unless I am missing something, surely our resident food historian @liuzhou can chime in and clarify!).

I am no food historian, just a casual reader. However, I am certain that while China is renowned (often incorrectly) for steaming, it certainly doesn't own it. Cultures all over the world use it to some extent.

The ancient Romans steamed food and they sure didn't learn it from China. Iceland and New Zealand both used geothermal springs to steam over. Modern Italy independently came up up with al cartoccio, better known in French as en papillote - a combination of baking and steaming, also used in China with as 纸包鱼 (zhǐ bāo yú).  Haggis is steamed in Scotland.

People have the same ideas over and over again.

7 hours ago, TicTac said:

(unless I am missing something, surely our resident food historian @liuzhou can chime in and clarify!).

I am no food historian, just a casual reader. However, I am certain that while China is renowned (often incorrectly) for steaming, it certainly doesn't own it. Cultures all over the world use it to some extent.

The ancient Romans steamed food and they sure didn't learn it from China. Iceland and New Zealand both used geothermal springs to steam over. Modern Italy independently came up up with al cartoccio, better known in French as en papillote - a combination of baking and steaming, also used in China with as 纸包鱼 (zhǐ bāo yú).  Haggis is steamed in Scotland.

People have the same ideas over and over again.

7 hours ago, TicTac said:

(unless I am missing something, surely our resident food historian @liuzhou can chime in and clarify!).

I am no food historian, just a casual reader. However, I am certain that while China is renowned (often incorrectly) for steaming, it certainly doesn't own it. Cultures all over the world use it to some extent.

The ancient Romans steamed food and they sure didn't learn it from China. Iceland and New Zealand both used geothermal springs to steam over. Modern Italy independently came up up with al cartoccio, better known in French as en papillote - a combination of baking and steaming.  Haggis is steamed in Scotland.

People have the same ideas over and over again.

6 hours ago, TicTac said:

(unless I am missing something, surely our resident food historian @liuzhou can chime in and clarify!).

I am no food historian, just a casual reader. However, I am certain that while China is renowned (often incorrectly) for steaming, it certainly doesn't own it. Cultures all over the world use it to some extent.

The ancient Romans steamed food and they sure didn't learn it from China. Iceland and New Zealand both used geothermal springs to steam over. Modern Italy came up up with al cartoccio, better know in French as en papillote - a combination of baking and steaming.  Haggis is steamed in Scotland.

People have the same ideas over and over again.