In this episode, we continue As We Eat’s journey exploring "How to Cook and Eat in Chinese" by Buwei Yang Chao, an esteemed author who invited readers to experience what it means to both cook and eat Chinese food. As we continue our dive into the world of Chinese cooking, we peel back the layers of stereotypes that have often misrepresented this diverse and complex culinary tradition.

As We Eat Episodes Mentioned

EP 40: Sailing the Umami Seas - Fishy Origins of an Ancient Recipe, Proper Pronunciation of a Pantry Staple, and our favorite Bloody Marys

EP 48 Dumplings Around the World: Pan Asian Dumplings from Chinese Medicine to Dim Sum

EP 49: Dumplings Around the World: European Dumplings from Saints to Holy Justice in Just One Bite

EP 50 Dumplings Around the World: The Great American Dumplings Showdown

EP 51 From Temple to Table: How Rice Built Communities Around the World

Books We Think You’ll  Enjoy Reading

How to Cook and Eat in Chinese by Buwei Yang Chao

How to Order and Eat in Chinese to Get the Best Meal in a Chinese Restaurant by Buwei Yang Chao

Autobiography of a Chinese Woman by Buwei Yang Chao

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen

Other Sources

FOOD; Chinese Characters (with recipes) by The New York Times

Red-Cooked Meat and Table Manners: Decoding How to Cook and Eat in Chinese by The Margins

The Forgotten Chinese Chef Who Taught America to Stir-Fry by Mother Jones

Transcript

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