In Mamas Kitchen was born in the experience of living in New York where a
bodega exists within blocks of a
Jewish deli which is around the corner from an
Italian salumeria which shares space with
Chinatown which abuts
Soho's gourmet stores. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a
recipe that nourishes our hearts.
posted by netbros
on Dec 15, 2008 -
11 comments
Have Food Will Travel: Pearl River Delta is a travelogue teaser video from
Leonard Shek, a second generation Chinese American from San Francisco. Shek traveled to the Guangdong Province as part of the SF Chinese Culture Center's
In Search of Roots program. While the main purpose of the trips is for Chinese Americans to explore where their parents or grandparents came from, Shek wanted to explore the origins of the food he grew up with.
posted by spec80
on Jul 9, 2008 -
2 comments
"As American as Apple Pie" is an oft-repeated remark on the innate "Americaness" of the dish - but when was the last time you actually had apple pie? When was the last time you had General Tso's Chicken?
Jennifer 8. Lee gives an interesting talk on the
cultural phenomenon of Chinese Food.
posted by plexi
on Apr 17, 2008 -
91 comments
"Today there is no eggroll..." As posted at
jewschool, your best source for hip heeb hype,
Asian restaurants across [Israel]detante went on a one-day spring roll strike on Tuesday in protest over government plans to rid kitchens of foreign chefs, and said sushi and noodles would be the next items off the menu. [more inside]
posted by ericbop
on Feb 13, 2008 -
87 comments
Chinese food around the world. Ethnic Chinese immigrants worldwide took their cuisine with them. New Yorkers are familiar with
Cuban-Chinese restaurants, owned by ethnic Chinese from Cuba who served steam tables of ropa vieja and chuletas right next to the pork fried rice and wonton soup. In Jamaica & Trinidad, Chinese immigrants pioneered jerk chicken lo mein and bok choy & callaloo stirfries.
Or how in Peru, Chinese Peruvians developed their country's restaurant industry and created a national dish,
lomo saltado along the way.
But then there's the Indian-Chinese food popularized by the descendants of ethnic Hakkas who moved to Mumbai in the 18th century. Personally, I'm partial to some
lollipop chicken or
gobi manchurian with a nice, cold Kingfisher.
posted by huskerdont
on Sep 22, 2005 -
57 comments
