Keyword: national chinese language conference
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.
NYU Shanghai Chancellor Yu Lizhong says his school has no political constraints, and emphasizes that "we have no brainwashing at NYU Shanghai."
A Mandarin teacher who taught inmates at a maximum security prison recounts her experience.