Before delving into food vlogging, Professor Zhang Liangren usually dined at the school cafeteria or restaurants near his community, rarely straying beyond a five-kilometer radius from his home. However, since he started making food vlogs last summer, he has been exploring Nanjing extensively, dining at a variety of restaurants that were previously unknown to him.

As a professor in the Department of Archaeology and Cultural Relics at Nanjing University's School of History, Zhang never imagined his videos would generate a buzz on Weibo, a Chinese social media platform. Viewers have been captivated by his unique method of presenting archaeology and describe him as the "most earnest person to tackle the subject of food with such profound seriousness."

The primary motive behind Zhang's venture into food videos was to fund his overseas archaeological studies. "Securing funds for domestic projects is manageable, but gaining support for international work is challenging," he said. This difficulty in securing funds led Zhang to rethink his approach to engaging with the public.

"Archaeology, as an academic discipline, has specific demands, and presenting it in a traditional classroom format can be unengaging. This led me to consider again using social media platforms as a venue to discuss archaeology to garner support from a broader audience."

Before that, Zhang had always considered creating short videos to broaden the appeal of archaeology. However, his initial attempts, which included starting a public WeChat account with his students, only attracted a few followers due to his lack of experience.

A chance to disseminate archaeology beyond classroom

Fortuitously, Professor Zhang was introduced to a new media professional by a friend, and they soon discovered their shared goal of making archaeological knowledge more engaging and accessible. They concurred that using diverse forms of expression could demystify archaeology, starting with universally appealing topics like food, cultural artifacts and tourism. After extensive discussions, they decided that focusing on food would be the ideal entry point for their short video project.

"The videos typically feature everyday foods that are well-known and loved by the general public. Starting from these familiar dishes, we delve into the history and archaeological knowledge intertwined with them," said Zhang.

"Eating is not just about satisfying hunger, it's a cultural practice that offers insights into the rituals of sacrificial etiquette and the subtleties of table manners. This illuminates the intricate ways in which food is woven into our cultural heritage."

In food vlogs, even popular beverages like milk tea are often linked to their historical context. For example, he contrasted today's popular milk tea with the traditional Leicha from the Song Dynasty. This ancient brew, with its intricate mix of powdered sesame seeds, peanuts, ginger, litsea cubeba, millet and mung beans, showcases the elaborate and time-honored methods of tea preparation.

"Historically, there was frequent trade between the Han people and the northern nomads, where they exchanged essential goods. Among these traded items, the nomads often received brick tea," Zhang introduced in the video.

"When this tea was boiled, it had a very high tannic acid content, which could quickly lead to hunger. To combat this, people began adding various types of milk or ghee to their tea. This addition not only reduced the tea's astringency but also increased the sensation of fullness."

Behind the scene

Professor Zhang and his team member have divided responsibilities; some conduct research and write scripts, while Zhang himself oversees the process, ensuring the content's accuracy. His primary expertise is in the archaeology of the Shang and Zhou dynasties. However, the videos cover a wide range of topics, some of which extend beyond his immediate area of expertise. So he rigorously verifies information against various sources, aiming to prevent any inaccuracies or omissions.

"Despite the content being tailored for a general audience, the accuracy and reliability of the information presented in the videos are very important," he said.

Transitioning from the lecture hall to the camera lens wasn't easy for Zhang. Despite his wealth of experience in lecturing and participating in academic conferences both at home and abroad, Professor Zhang initially found it quite challenging to speak in front of a camera. He often felt nervous, forgetting his words and struggling to maintain a coherent flow in his speech.

"Honestly, I don't feel inherently cut out for making short videos. It requires skills like expressive facial gestures, conveying nuanced emotions, and eloquent speech, none of which come naturally to me," said Zhang.

"My Mandarin isn't the standard dialect, and I tend to mumble at times. Nevertheless, I've made some preparations in advance. I've even hired a voice coach to help me improve my pronunciation and articulation," he said.

Creating short videos has indeed brought some changes to Zhang's life, particularly in his wardrobe choices. He used to dress simply, but now he often opts for brighter clothing for video purposes.

"My colleagues and friends were quite surprised when they found out I had started making short videos. They know me well and understand that expressing myself isn't my strongest skill. However, they have all been very supportive," said Zhang. "My family has even noticed a change in me. They say my manner of speaking has become more lively and engaging."

Professor Zhang says that he is not the only one capable of this work, emphasizing that experts from various fields, such as Chinese literature or philosophy departments, can equally contribute to disseminating knowledge through popular science videos. He believes that as long as the content addresses the everyday interests and concerns of the public, it can effectively spark a widespread thirst for knowledge.

"Finding the right audience for archaeology outside the classroom was challenging, but through food, we speak a universal language," Zhang said.