With everything that has been happening I almost forgot to mention that I was interviewed by the China Daily the beginning of this year. Despite the 12 hour difference between myself and journalist Li Yingxue, along with our rather different states of wakefulness (first time I had to drink coffee in the evening in a while), the article turned out well.
We actually spoke for almost an hour for the article, so the content is an ultra-condensed version of that interview.
I was on OMNI Television’s Focus Mandarin program this January. It was first time I’ve ever done an interview of any kind in Mandarin. I was so revved up on adrenaline at the time that everything felt like a blur. Rewatching the interviews last week felt rather odd in a disembodied sort of way.
Still, I think I got most of what I want to say about the Suiyuan Shidan across in the fifteen or so minutes of the two interviews; how it’s an important resource to modern Chinese cooks and culinary scholars, about the author Yuan Mei, and how I got into translating and researching this Qing dynasty Classical Chinese treatise on gastronomy. If you understand Mandarin, you can watch the interviews on:
I recently found out that Recipes from the Garden of Contentment was featured on the Winter 2018 issue of the Dutch art magazine See All This. This was something of a surprise for me. Even though I consider gastronomy and cuisine other types of art, never did I expect the book to turn up in the section of such a beautiful fine arts magazine!
Seems they are also quite enthusiastic for Li Ji’s fantastically hedonistic ink-brush art, of which I’m also a big fan!
Many thanks to Sarah Knigge and the team at See All This for the feature!
As I continue to plod through posting the Vegetable Dishes chapter into 2019, I have to say that 2018 has been an absolute blast. Combined with the insanity of work and daily life this year, it was an exhilarating roller coaster ride to the finish to finally publish the translations on this site for theSuiyuan Shidan as a book: Recipes from the Garden of Contentment.
When I first started off the translation project five years ago, I could not have even dreamed of publishing it as a book, much less imagine the reach that this book would have and all the great people I would meet. Rest assured that the rest of the translations will be posted here, and that the entirety of the English translated and annotated Suiyuan Shidan will be available online for everyone’s perusal and (non-commercial) taking. I’m hoping to have all of it out before the end of Summer 2019.
As for the next projects, I am weighing several ideas and have even started off one. I won’t divulge too many details just yet since some are still nascent and others somewhat half-baked, but I would put them into two categories:
More Chinese Cookbook Translations: Over the last year I have been reading other older Chinese culinary texts and have been translating and annotating them. When they’re ready I’ll likely post them in interspersed with the continuing Suiyuan Shidan posts. I’ve also been mulling over doing more translations of obscure recipes using less-used flora and fauna from theCookbook on 100 double-steamed items. Considering the degree of interest and limited outrage from the bear paw post, it should be interesting.
Tool to Reconnect Overseas Chinese to their Ancestral Culture: Growing up overseas I found that one doesn’t have access to good resources and motivation to provide impetus to learn Chinese (reading and writing). My experience with Chinese schools is that they tend to be rather useless in teaching the language and worse for connecting a child born overseas to their ancestor’s culture. In fact, I would argue they do the opposite given the 19th century Chinese education strategies that insist on equal measures of: rote memorization of culturally disconnected artifacts (e.g. Tang poetry) coupled with the endless carving of Chinese characters into pages. This insanity need to be change and I have some ideas of projects to facilitate them. I will share them as they firm up.
In any case, here’s to more great stuff next year! Happy New Year!
This past Tuesday, we did the official launch my book “Recipes from the Garden of Contentment” at the University of Toronto Scarborough Campus. Needless to say it was a blast and loads of fun; a truly intellectually stimulating and taste bud tantalizing event!
Starting things off, I spoke about the story of how this project started and what fun and fantastic stuff we all (scholars and enthusiasts alike) can learn from this fantastic book. There must be at least several talk to be had from the contents of the Suiyuan Shidan and at least one or two PhD degrees from studying and analyzing it. I hope with this translation English reading students from China studies departments will be able to delve in!
As well, we also heard the talks of the ever fantastic Carolyn Phillips and Nicole Mones, who brought to life the cuisine and region of the Suiyuan Shidan, and to Yuan Mei himself who is in many ways an iconoclast and rebel of his time. The talk from these ladies were phenomenal. Indeed, I have much to learn.
The highlight of the book launch event was no doubt the cooking provided by Chef Nick Liu of Dailo, who did his modern take on 5 of the dishes from the book:
For me, the most interesting out of all these dishes was the imitation crab, which Nick paired with wintermelon, no doubt echoing the classic pairing of crab with wintermelon as seen with dishes such as the renowned wintermelon smothered in crab (蟹肉扒冬瓜). But my favourite has to be the pork belly, which the chef expertly braised with a mix of white wine, Chinese Shaoxing jiu, and white port and coloured it with a touch of red yeast.
Although I knew there was academic interested in the book, I was completely overwhelmed by the enthusiasm and response to the book from everybody in the Toronto food community and beyound. And despite its textbook-level price, we actually finished off all our retail copies almost immediately and had to start selling by personal copies!
I want to thank and acknowledge Prof. Rick Halpern, Natalie Ramtahol, and Chef. Nick Liu of DaiLo, and all of Culinaria at UTSC for making this event possible.
And a thank you to all of those who attended! It was great meeting you all! And now…I’m going to go crash and not wake up until Monday.