This 104-year-old Oakland seed company makes traditional cooking possible for Asian Americans by Elise Proulx | NOSH Dishing on the East Bay | May 25, 2021

The Problem With Alice Waters and the “Slow Food” Movement by Ted Nordhaus, Alex Smith | Dec.03, 2021
The Hidden, Magnificent History of Chop Suey: Discrimination and mistranslation have long obscured the dish’s true origins by Prof. Miranda Brown | Atlas Obscura | Nov. 30, 2021
What I learned eating at 8,000 Chinese restaurants by Zhaoyin Feng | BBC News | Nov. 24, 2021
How to Make a Gorgeously Lacquered Chinese-American Thanksgiving Turkey With Cantonese Sticky Rice Stuffing by Carolyn Phillips | Eater | Nov 22, 2021. Cookbook author Carolyn Phillips transforms a staid bird with a little help from soy sauce, rice wine, toasted sesame oil, and plenty of garlic
“What is ‘authentic’ Chinese food? These Toronto chefs challenge the concept” by Karon Liu. | Toronto Star | Nov. 18, 2021. A new generation of chefs are cooking modern Chinese by mixing their parents’ culture with influences from the digital age.
How halva, baklava and Turkish delight were baked into Chinese cuisine centuries ago, and the mooncake’s Arabian cousin by Silvia Marchetti | South China Morning Post | Oct. 28, 2021
Did churros, beloved in Spain and Portugal, come from China, where fried dough sticks have been eaten for centuries? by Silvia Marchetti | South China Morning Post | Sept. 1, 2021
Cheese in China has a long history – made with buffalo, yak, goat’s, cow’s and sheep’s milk, and everywhere from Taiwan to Tibet and 16th century Shanghai by Silvia Marchetti | South China Morning Post | Aug. 6, 2021
The Chinese county famed for its double-yolk duck eggs by Megan Zhang | CNN Travel | May 14, 2021
Make the Ancient Road Snack of Central Asian Nomads by Susie Armitage | Atlas Obscura| March 8, 2021
My Family Recipe: What Grandma’s Sponge Cake Taught Me About Being Asian in America by Coral Lee | Food 52 | March 31, 2020. Coral Lee explores her hyphenated identity and the complicated relationship she has with her parents.
The answer to lactose intolerance might be in Mongolia by Andrew Curry | Popular Science | Feb 21, 2020. Mongolians’ DNA says they can’t digest milk, yet their diet relies on dairy. A researcher investigates why.
Ancient amphorae reveal Chinese people experimented with two different methods of making BEER 6,000 years ago in pursuit of the perfect alcoholic brew by Joe Pinkstone | Mailonline | Jan. 20 2020.
Meet the Man Responsible for Canada’s Tofu Revolution by Kevin Chong | Montecristo Magazine | Winter 2019.
What Did ‘Authenticity’ in Food Mean in 2019? by Jaya Saxena | Eater | Dec 3, 2019. The word still matters, but its definition isn’t as simple as it used to be.
Food Injustice: What the Food Movement Misses About Poverty and Inequality by Margot Finn | The Breakthrough Institute | Jul 15, 2019. “Much of [the 1980s] shift in attitudes toward food was undertaken in the name of health and the environment. But its primary function…has been to enable people of a certain social class to distinguish themselves from the unwashed masses”
Food History & Culture: The Colonial Roots Of Pimiento Cheese by Malaka Gharib | NPR | May 19, 2019. The complex and sometimes bloody histories of food.
The finest Chinese delicacies — duck’s tongue, fish maw and chicken’s feet by Fuchsia Dunlop | Financial Times | March 22, 2019. Eating offal is about enjoying its texture and appreciating the chef’s utmost skill in bringing out those textures. It’s a whole different dimension of gastronomic connoisseurship missing from most cuisines.
From ginger beef to ‘Bon Bon ribs,’ Chinese-Canadian cuisine tells a unique story about our country. By Laura Brehaut | National Post | Feb 28, 2019. Ann Hui shares the stories of small-town Chinese restaurateurs from coast to coast in Chop Suey Nation.
Tossing, hiding or being shunned for ‘stinky’ school lunches: 8 Canadians on the ethnic food they were embarrassed to eat in class. By Evelyn Kwong | Toronto Star | Aug. 29, 2018.
M.F.K. Fisher and the Art of the Culinary Selfie. Some 77 years after its original release, M.F.K. Fisher’s iconic essay collection ‘Consider the Oyster’ is to be republished. by Ruby Tandoh | Munchies food by Vice | Nov. 5, 2018. As much as I respect MFK Fisher’s writings, I always found reading them uncomfortable, akin to losing oneself in the recesses of someone’s subconscious. Regardless of how naive or lighthearted something appears, it seems there was always something emotionally menacing peering from behind, ready to reel you in.Her writings are not “selfies” per se, with the superficiality implied by the term, but rather a series of probings into the depths of her own soul. And I would argue her oyster essays are some of the deepest and darkest, delving altogether into the wine black collective unconsciousness of human existence.
The White Lies of Craft Culture: How the world of small batch, single origin, and totally artisanal erases the people of color who made it possible by Lauren Michele Jackson | Eater | Aug 17, 2017
Why Recipes From Chefs Are A Food-Media Scam by Corey Mintz | Canadaland | Nov. 2, 2017.
Fishtory: A guide to salted fish by Emily Tso, Jacky Chen | Chinatown Today.
The Fruits of Their Labour: the neglected history of Chinese-Canadian farmers in Vancouver. By Jackie Wong | Maisonneuve | Feb. 21, 2017.
Why You Should Care About the Bon Appetit Pho Uproar. By Dakota Kim | PAste Magazie | Sep.13, 2016.
Food History & Culture: Chef Eddie Huang On Cultural Identity And ‘Intestine Sticky Rice Hot Dog’ | NPR | May 27, 2016. Eddie Huang on food and being of the Chinese diaspora. He spoke my mind on identity, acceptance, and change in so many ways.

Libraries and Archivists Are Scanning and Uploading Books That Are Secretly in the Public Domain by Karl Bode | Vice | Sept. 10, 2019. Millions of books are secretly in the public domain thanks to a copyright loophole, a new project seeks to put them on the Internet Archive.

Reference:

Eating Trash With Claire: Everything you ever wanted to know about Food & Drink by Claire Lower | Life Hacker
China, 5000 years : innovation and transformation in the arts by Lee, Sherman E. | 1998

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