Bulletin Winter 1975

Dr. S.T. Chang, an M.Sc. and Ph.D. of the University of Wisconsin, has taught at Chung Chi College since 1960’ before the establishment of The Chinese University, and is now Reader in Biology. Dr. Chang has studied genetics and cytology of fungi for years at Harvard University, Tokyo University and Australian National University. His publications include ： The Chinese Mushroom, Chinese Mushroom and Its Culture (in Chinese) and Straw Mushroom (in Chinese), as well as numerous articles, and an English- Chinese Glossary of Biological Terms. Dr. Chang is at present co-editing The Biology and Cultivation of Edible Mushrooms, with contributions from twenty-eight prominent researchers and practical workers on mushrooms and other edible fungi. Dr. Chang is now Dean of the University Faculty of Science. Q. Dr. Chang, how do you like being known as “Mr. Mushroom"? A. I feel greatly honoured by this compliment. I have been studying mushroom for more than a decade and have often received letters inquiring about the culture of Chinese mushroom. Recently I received a letter from an Indian who addressed me as “Mr. S.T. Chang, Mushroom, The Chinese University of Hong Kong". Isn't this interesting? Q. Volvariella volvacea is generally known as straw mushroom. Why do you choose to refer to it as Chinese mushroom? A. Volvariella volvacea, commonly known as straw mushroom, was first cultivated in the Canton region in China's Kwangtung Province, and mass-produced in China and in other countries with Chinese residents. The Japanese mushroom "Shiitake", grown on wood, is not often referred to as "wooden mushroom", and the common white mushroom, cultivated on horse manure compost, is not referred to as "manu re mushroom" but "French mushroom" "champignon". By the same token, I simply refer to straw mushroom as "Chinese mushroom", or “cho 11