Category: Food & Recipes
The chef and restaurateur Sohui Kim explains why the once-neglected Asian cuisine has become so popular around the world.
Culinary experts discuss how the evolution of Chinese food in America suggests a bridging and increased understanding between the two nations.
Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States, discusses the evolution of American tastes for authentic Chinese cuisine, and why so many still find it alien.
Chef Cris Comerford reflects on how her Filipino roots prepared her to cook for heads of state.