As part of the preparation for a special exhibition on the history of Chinese food in America, the Smithsonian opens the world's oldest can of fortune cookies
. More posts on the exhibit research under the Sweet & Sour tag
Tireless eaters Jenne and Miko
set out to try every restaurant along San Diego's Convoy Street
. (via Projects
) [more inside]
Ding Baozhen (1820-1886) was a governor of Sichuan province during the Qing dynasty. The emperor bestowed upon him the title Gōng Bǎo - "palatial guardian". He supervised the reconstruction of the Dujiangyan Irrigation System
. But he achieved immortality through the dish named for him: Kung Pao Chicken
. [more inside]
You can make jiaozi
. But you can't make it like this.
Appetite for China
- a food blog whose motto is "1.3 billion people must be eating something right". Today: Dried Fugu and Durian Pudding
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.
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.
"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
According to the recently published book The Fortune Cookie Chronicles
, the best Chinese restaurant outside China is Zen Fine Chinese Cuisine
, tucked away on the second floor of a mall along a section of Richmond, BC (a Vancouver suburb) that's known by the Chinese community as Eat Street. [more inside]
"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]
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.