The Illustrated Wok chefs
TRAVELOGUESandor Ellix Katz, Mara Jane King & Mattia Sacco Bottotravelogue, expert witness, China, southwest China, southwestern China, Sichuan, Guizhou, Yunnan, Chengdu, Pixian county, Qinfen, Dali, Kunming, Chinese fermentation, Chinese pickles, Sichuan fermentation, Sichuan pickles, paocai, rushan, rushan cheese, Chinese cheese, doubanjiang, spicy bean paste, pixian doubanjiang, sausage, Chengdu sausages, cured meats, Sandor Katz, The Illustrated Wok chefs, Chengdu Food Tours, douchi, fermented bean paste, fermented black beans, pickled fish, People's Republic of Fermentation, Yunnan cheese, Chinese dairy, Pu erh, Pu'er tea, Puerh, Puerh tea, Pu'er, Puer, Pu'erh tea, Slow Food, Slow Food China, Slow Food Great China, dingding candy, malt sugar taffy, furu, fermented tofu, danchang, egg sausage

Take You Down To Funkytown

Sandor Katz and Mara King journey through southwestern China on a fermentation quest

TRAVELOGUESandor Ellix Katz, Mara Jane King & Mattia Sacco Bottotravelogue, expert witness, China, southwest China, southwestern China, Sichuan, Guizhou, Yunnan, Chengdu, Pixian county, Qinfen, Dali, Kunming, Chinese fermentation, Chinese pickles, Sichuan fermentation, Sichuan pickles, paocai, rushan, rushan cheese, Chinese cheese, doubanjiang, spicy bean paste, pixian doubanjiang, sausage, Chengdu sausages, cured meats, Sandor Katz, The Illustrated Wok chefs, Chengdu Food Tours, douchi, fermented bean paste, fermented black beans, pickled fish, People's Republic of Fermentation, Yunnan cheese, Chinese dairy, Pu erh, Pu'er tea, Puerh, Puerh tea, Pu'er, Puer, Pu'erh tea, Slow Food, Slow Food China, Slow Food Great China, dingding candy, malt sugar taffy, furu, fermented tofu, danchang, egg sausage
Take You Down To Funkytown
THE ILLUSTRATED WOKThe Cleaver QuarterlyThe Illustrated Wok chefs, Michigan, Midwest, Middle America, Detroit, United States, Chinese-American food, regional Chinese-American food, Midwest Chinese-American food, Chinese food in the midwest, ABC, almond boneless chicken, almond boneless chicken recipe, immigrant food, Chinese food in Michigan, Chinese food in Detroit, terrine, jellied stock, soup dumplings, xiaolongbao, Brion Wong, The Peterboro, The Peterboro's almond boneless chicken

Nuggets Of Wisdom

Brion Wong turns chicken nuggets into soup dumplings

THE ILLUSTRATED WOKThe Cleaver QuarterlyThe Illustrated Wok chefs, Michigan, Midwest, Middle America, Detroit, United States, Chinese-American food, regional Chinese-American food, Midwest Chinese-American food, Chinese food in the midwest, ABC, almond boneless chicken, almond boneless chicken recipe, immigrant food, Chinese food in Michigan, Chinese food in Detroit, terrine, jellied stock, soup dumplings, xiaolongbao, Brion Wong, The Peterboro, The Peterboro's almond boneless chicken
Nuggets Of Wisdom
BOOKSKiki Aranitabooks, cookbooks, book review, history, China, United States, Pensylvania, Hawaii, Philadelphia, Honolulu, Oahu, Chinese food on Oahu, Chinese food in Hawaii, Hawaiian-Chinese food, The Gourmet's Encyclopedia of Chinese-Hawaiian Cooking, Alyce and Theodore Char, Alyce Char, Theodore Char, Poi Dog, Waikiki, Chinese-Hawaiian food, canned food, preserved food, Tahiti, fusion, poi, mushrooms, canned mushrooms, pipi kaula, kumquats, corn, The Illustrated Wok chefs

Get Kitsch Quick

A vintage cookbook leads Kiki Aranita to a lost world of Chinese-Hawaiian food

BOOKSKiki Aranitabooks, cookbooks, book review, history, China, United States, Pensylvania, Hawaii, Philadelphia, Honolulu, Oahu, Chinese food on Oahu, Chinese food in Hawaii, Hawaiian-Chinese food, The Gourmet's Encyclopedia of Chinese-Hawaiian Cooking, Alyce and Theodore Char, Alyce Char, Theodore Char, Poi Dog, Waikiki, Chinese-Hawaiian food, canned food, preserved food, Tahiti, fusion, poi, mushrooms, canned mushrooms, pipi kaula, kumquats, corn, The Illustrated Wok chefs
Get Kitsch Quick
EXPERT WITNESSAbraham Conlonreporting, travel, history, China, Portugal, Macau, Chicago, India, Goa, po kok gai, arroz gordo, Fat Rice, Cecilia Jorge, Adventures of Fat Rice, diabo, Devil's curry, Macanese food, Macanese cooking, fusion, Portuguese-Chinese fusion, Galinha a Africana, egg tarts, Macao, minchi, Chinese curries, Chinese curry, porco balichang tamarindo, tamarind pork, Confraria Gastronomia Macaense, empada de peixe, balichao, pele pele, tacho, esmargal, eurasian food, pork chop bun, adrienne lo, chicago fat rice, Luso-Asian culture, Luso-Asians, Luso-Asian cuisine, Luso-Asian food, Portuguese-Chinese food, Portuguese fusion, Chinese fusion, The Illustrated Wok chefs

Appetite For Discovery

Abe Conlon tracks the multinational foodways of the Macanese melting pot

EXPERT WITNESSAbraham Conlonreporting, travel, history, China, Portugal, Macau, Chicago, India, Goa, po kok gai, arroz gordo, Fat Rice, Cecilia Jorge, Adventures of Fat Rice, diabo, Devil's curry, Macanese food, Macanese cooking, fusion, Portuguese-Chinese fusion, Galinha a Africana, egg tarts, Macao, minchi, Chinese curries, Chinese curry, porco balichang tamarindo, tamarind pork, Confraria Gastronomia Macaense, empada de peixe, balichao, pele pele, tacho, esmargal, eurasian food, pork chop bun, adrienne lo, chicago fat rice, Luso-Asian culture, Luso-Asians, Luso-Asian cuisine, Luso-Asian food, Portuguese-Chinese food, Portuguese fusion, Chinese fusion, The Illustrated Wok chefs
Appetite For Discovery