Podcasts about chinese cooking

Conversations is bringing you a summer treat — a collection of Richard's most memorable guests through out the years.Elizabeth Chong has spent the last 90 years teaching Australian's the delights of cooking real authentic Chinese food. Chef, author and teacher Elizabeth Chong was born in China's Guangdong Province in 1931.When her heavily pregnant mother was expelled from Victoria under the White Australia Policy in the 1920s, the whole family returned to China.Years later her family returned and a young Elizabeth was free to roam the closed Queen Victoria Market on Sundays with her siblings.With fresh, fragrant and plentiful Chinese food at home, Elizabeth didn't cook her first meal until she was married.Since then, she's made it her mission to raise the profile of Chinese cuisine, something she's done by teaching more than 37,000 people how to cook.This episode of Conversations contains discussions about China, Chinese culture, immigration, migrants, gold rush, Australian history, multiculturalism, white Australia policy, racism, Chinese cooking, Chinese food, Chinese cuisine,  dim sums, Queen Victoria markets, Melbourne, marriage, relationships, parents, mothers, fathers, daughters, family history, genealogy, cooking school, cooking teachers, chefs, cooks, family, relationships, community education, adult education, lifelong learning, 

In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn's expertise is unmatched.What You'll Learn:Carolyn's Journey: How Carolyn Phillips got into Chinese cuisine through her study of the language and her experiences in Taiwan.Regional Cuisines: A detailed exploration of the various regional cuisines of China, their unique ingredients, and cooking techniques.Dim Sum Insights: Understanding the art of dim sum and Carolyn's recommendations for must-try dim sum dishes.Chinese Desserts and Baking: A sneak peek into Carolyn's upcoming book, The Art of Chinese Baking, and the often overlooked world of Chinese desserts.Cooking Tips: Practical advice from Carolyn on how to elevate your Chinese cooking at home, including her recommendations for essential ingredients to buy at stores like H Mart.CAROLYN PHILLIPSCarolyn's WebsiteCarolyn's Instagram and ThreadsCarolyn's Guide to Chinese Soy Sauce - EaterCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with celebrity chef Katie Chin, who is an award-winning cookbook author, caterer and playwright.    “There's incredible symbolism in Asian cuisine, but there's also incredible symbolism in Jewish cuisine,” Chin says. Her husband is Jewish and they are raising their 15-year-old twins Jewish; she loves to combine the cuisines.    Chin's titles include “Katie Chin's Global Family Cookbook,” “300 Best Rice Cooker Recipes,” and “Everyday Thai Cooking,” as well as “Everyday Chinese Cooking,” which she wrote with her late mother, restaurateur Leann Chin. The duo, who had a catering business together, also co-hosted the national PBS cooking series, “Double Happiness.”   “[Food] is an expression of love,” Chin believes, “But it's also storytelling and legacy.”    Chin shares her backstory and how she combines cuisines, along with lots of tips for Chinese cooking - including ways to fold dumplings. She also talks about her recipe for Chocolate-Raspberry Wontons, which you can find, along with the highlights from the conversation, at JewishJournal.com/podcasts. To learn more about Katie Chin and her award-winning one woman show, "Holy Shitake!  A Wok Star is Born," go to ChefKatieChin.com and follow @ChefKatieChin on Instagram.  For more from Taste Buds, follow @TheDEBMethod on social media.

We learn about the culture history of twins, how to master the basics of Chinese and Chinese-American cooking, and the state legislature’s approval of maps proposed by Gov. Tony Evers.

Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. Today we learn the secrets to perfect fried rice, how to cook with chopsticks and why the best KFCs are in China. Plus, Abigail Koffler helps us navigate food in the metaverse; we make Mexican-Style Corn with Chili and Lime; and Adam Gopnik cries tears of joy. (Originally aired June 24, 2022.)Get the recipe for Mexican-Style Corn with Chili and Lime.Read How Will We Eat In The Metaverse? and This Needs Hot Sauce by Abigail Koffler.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Occasionally an artist is commissioned to create a work that advances their skills to such a degree that no project seems unreachable going forward. Such was the case with De Carter Ray's History of Transportation, created in 2017 for C. Graham Berwind III's residence. The original work on which the project was based was designed by Jean Dupas and constructed for the transatlantic ship the S.S. Normandie in 1935. The original took 2 years to make; Carter Ray had only eight months. Requested as a feature for her client's dining room wall, Carter Ray's drawings were followed by photography, then scanning into a computer. Ropes, guns, anchors, chains, rigging and carbuncles were all carved. Longer rigging lines were carved 1/16 of an inch and filled with enamel paint. For the entire project, the artist had to work in reverse and flip the piece sideways on an easel in order to reach it. The piece was done in stages. Each panel design was carefully taken apart, foreground to background, one item at a time. All of the Van Dyke brown had to be painted first; then the hand painted flags on the sails; the birds in front of the sails; the shading on sails and mastheads; the rigging holding the masts; the long hand painted lines with brushes; the gold paint over that; and then Manetti gold leaf. Each layer had to dry eight hours minimum in order to prevent the paint from peeling and lifting later. The finer details were hand painted with a paint brush, and the rest air-brushed with an Iwita dual action micro airbrush.  Frame construction and installation presented additional learning curves. Living in an earthquake state, Carter Ray wanted to ensure the piece wouldn't be held too tightly and break from strain. The frame needed to look lighter than air yet be supported from the bottom. She designed clips to hold the piece on top and a brass bar that could support 1100 pounds on the bottom. The art was divided into four panels, each piece 36 inches wide by 83 3/8 inches tall. The overall finished width spans 12 feet wide and almost 7 feet tall, totaling 95 square feet.  Creg Oosterhart, project designer, said “De, if you ever work for a new client, and they question your abilities, just show them a photograph of this, and say, ‘I designed and manufactured every aspect of this project- start to finish.' It will remove all doubt.”  Carter Ray's history includes working as a draftsperson for Hughes Aircraft in El Segundo, California, where she learned to draw landing gears and correct blueprints using a T square and a triangle. She also worked for printing companies, at one time drawing illustrations of food and woks for a book titled Madame Wu's Art of Chinese Cooking. In combination with some of these early skills, the artist marries client inspiration with her own spectacular vision for a project resulting in stunning flat glass creations that grace homes and businesses around the globe. Self-taught, her skill set includes carved, etched, stained, leaded, painted, and mosaic glass, as well as frit painted and slumped glass, and beveled windows. She is currently experimenting with fused glass and its incorporation into her work. States Carter Ray: “The making of art glass is my life's work. Clients have an idea at the studio, and we bring it to fruition. It is all about process, finding the right inspiration for a particular subject. Usually, the art requested has a purpose. I will be given a space to work with, a subject matter, and the inspiration to fill it. My job is to listen. Take all the elements in to consideration, put a different spin on the ball and hand it back to them in a way that is workable, and attractive, hopefully better than what was originally conceived.” Carter Ray established Classical Glass Studio in Huntington Beach, California, in 1983, and brings over 32 years of experience to her customer's art glass needs.  

Why does an American-born Chinese philanthropist want to help young Chinese in America reconnect with their roots? Why is that important? What seeded that passion?  Tune into my conversation with Carolyn Hsu-Balcer in Episode #3 “Reconnecting with Your Roots.” Carolyn Hsu-Balcer is a designer, philanthropist, and art collector based in Los Angeles and New York.   Having lived in Hong Kong, Thailand, and the Philippines, she returned to America (her birthplace) obligingly for college. Her mother told her America is her future because they didn't have a home in China anymore.  How did Carolyn's Chinese parents shape her love for country, history, art and culture? Why was Carolyn so inspired by her great-granduncle Dr. Kuo Ping-Wen - the first Chinese to have earned a PhD in America?? Why does Carolyn believe young Chinese in America should become global-minded?  Music used: One In a Billion Theme Song by Brad McCarthy Youk Ra Lom Ai Oh by Les Cartes Postales Sonores Lullaby by the Ghost in Your Piano A Yankees Southern Blues by HoliznaCC0 Mountain Monk C by Lobo Loco Driving Through Tunnels by Daniel Birch The Armys March by MMFFF The Things That Connect Us by Independent Music Licensing Collective Carolyn graduated from Wheaton College (Mass.) with a BA in  Economics and a minor in Chinese Language. After working as a  financial analyst on Wall Street and as a Retail Product Developer, Carolyn launched SnoPea Inc. in 1997, a baby clothes company based in  New York. SnoPea manufactures and markets infantwear for sale online  and in specialty stores across the US, Canada and Japan.  Carolyn has worked to foster Sino-American understanding through  education and culture. She has organized seminars on Education in  China at major universities in the US and China.  She supports  educational scholarships at universities in Shanghai, Nanjing and  Taiwan, and at rural schools in Yunnan Province in China. In 2008, she  received the Blue Cloud Award for outstanding achievement from the  China Institute in New York. Carolyn has co-edited and co-published the historical biographies Kuo  Ping Wen Scholar, Reformer, Statesman (2016) and C.T. Wang: Looking  Back and Looking Forward (2008); the artbook A Token of Elegance (2015), a historical and photo survey of cigarette holders as objets de  vertu; and Chow! Secrets of Chinese Cooking (2020), an updated edition  of a timeless classic about Chinese cuisine and culture and winner of a  2021 Gourmand World Cookbook Award.  Carolyn has organized ground-breaking exhibits of Chinese art including  Xu Bing Tobacco Project Virginia (2011 VMFA), Light Before Dawn (2013  Asia Society Hong Kong), Blooming in the Shadows (2011 China Institute NY), Ming Cho Lee: A Retrospective (2011 Ningbo Museum), and Oil and  Water: Re-Interpreting Ink (2014 MOCA NY).   She has sponsored the publication of a 13-volume catalogue of the  works of the Wuming group of Chinese artists, and the publication of “Ai  Wei Wei: New York Photographs 1983-1993”.   Carolyn has produced award-winning documentaries on China and  Chinese art, including “Above the Drowning Sea”, “The No Name Painting  Association” and “Xu Bing Tobacco Project Virginia”.   Carolyn is currently a member of the Board of Overseers at the MFA  Boston, the Guggenheim Museum Asian Art Circle, the Board of  Directors of the Wolfsonian-FIU, the Arts Council of the Asia Society, the  Board of Friends of Channel 13, and honorary trustee of the Ningbo  Museum (China) where she has forged ties with American art & cultural  institutions to bring curatorial training to the Ningbo Museum.  Carolyn and her husband have assembled important collections of  Chinese Contemporary art, Japanese Shin-Hanga, Inuit art and objets de  vertu, which have been the subjects of numerous publications and  exhibitions worldwide, including at the Museum of Fine Arts Boston,  Los Angeles County Museum of Art, The Louvre (Paris), Virginia  Museum of Fine Arts, Aldrich Museum, Wellin Museum, Cooper Hewitt,  Asia Society Hong Kong, Lenbachhaus Museum Munich, and the Taipei  Fine Arts Museum. 

Kristin starts out today's episode asking Molly, Kate and Andrea about the books that inspired them to follow this career path and how they'd define the idea of "voice" in writing. They discuss the difference between tone and voice, the tools they've use to craft their own and how to inject it into recipe writing. They reveal some writing exercises and advice on how to find and improve voice in your own writing. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJohnny Apple / R.W. Apple Jr.The Key to Chinese Cooking by Irene KuoThe Way to Cook by Julia ChildThe American Baker by Jim DodgeTender at the Bone by Ruth Reichl Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showJames Beard's American CookeryOn Food and Cooking by Harold McGeeHome Cooking by Laurie ColwinWriting Tools by Roy Peter ClarkThe Elements of Style by Strunk and WhiteWill Write for Food by Dianne Jacob

Molly leads today's discussion with Andrea, Kate and Kristin through the opaque world of book sales. They talk about the challenges of getting accurate numbers, NPD BookScan, frontlist vs backlist titles and what makes a book "successful". They provide insights on improving sales as authors, Amazon rankings and the dangers of constantly refreshing. Finally, Kate shares a recent cookbook she's been loving. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsEVCB # 14: How to Promote Your CookbookInternational Association of Culinary ProfessionalsThe Key to Chinese Cooking by Irene Kuo (out of print) Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Wok by J Kenji López-AltDinner in French by Melissa ClarkFood in Jars by Marisa McClellan

Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. Today we learn the secrets to perfect fried rice, how to cook with chopsticks and why the best KFCs are in China. Plus, Abigail Koffler helps us navigate food in the metaverse; we make Mexican-Style Corn with Chili and Lime; and Adam Gopnik cries tears of joy. Get the recipe for Mexican-Style Corn with Chili and Lime.Read How Will We Eat In The Metaverse? and This Needs Hot Sauce by Abigail Koffler.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

The gap between cooks of colour and the mainstream is stubbornly large, but social media is ushering in a new era for Asian creators.

This episode features Coral Lee, Food52 Podcast Network's Producer. For this conversation, she is on the other side of the mic sharing a deeply personal story of the cake that encapsulates her grandmother's communal table. Coral explores the nature of intimacy, her hyphenated identity as an Asian-American, as well as the complicated relationship that she has with her parents. If you're hungry for more of this story, you can read the original essay, “What Grandma's Sponge Cake Taught Me About Being Asian in America” published by Food52. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Jenny Dorsey was 28 when she decided to lay claim to a cultural heirloom: a wok. This tool is synonymous with Chinese cooking but for Jenny it was couched in complex emotions and family memories. She speaks about her childhood and the pressure immigrant families face to assimilate. Jenny also unpacks how her wok became a symbol of sadness, shame, and ultimately forgiveness. The second half of the episode transitions from the personal to the political, honing on Jenny's work as a chef, food writer, and the founder of the non-profit community think tank, Studio ATAO. Jenny shares her thoughts on the impact and limitations that personal essays pose to the food media landscape. Host Arati Menon talks with Jenny about exploring the honesty and beauty of a personal essay while maintaining boundaries so as not to exploit it.Read Jenny's original My Family Recipe essay. Check out Studio ATAO's toolkits addressing tokenization in food media and how to achieve equitable representation. My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Why are there so many ingredients in Chinese cuisine that are dried? What is the cultural and culinary importance of these foods? Weaving their way through key dried items such as abalone, bird’s nest and even controversial ingredients such as shark’s fin, Andrew and Mukta discuss why Chinese chefs have chosen certain seafood, livestock and plant matter for drying and rehydrating, and what flavours, textures and cultural value this adds to dishes. And how are these foods dried? What marinades and stocks are used to soak the foods before drying? How many times ingredients are dehydrated and rehydrated in these same or different stocks and sauces? And how should we rehydrate foods before finally cooking these in a dish?XO Soused is a fortnightly audio newsletter.Intro and outro music: 遊子 [wanderer] by mafmadmaf.com Subscribe at andrewwongandmuktadas.substack.com

澳洲雖然仍處於冬天，但是蘿蔔隨處可見，價格相宜，所以如果能以蘿蔔做菜，可謂價廉物美。

We all want to be the best at what we do. But how do we get there? We look at some of the best to learn their secrets.Chinese medicine and Chinese martial arts—like shaolin kung fu, ba gua zhang, xing yi chuan—are all known for their sages and their masters. Many of us dream of being able to study with someone who is truly a master. Unfortunately, traditional apprenticeship has been on the decline during the 20th and 21st centuries. What can we learn by looking at great masters in music, medicine, cuisine, and more? How can we understand more about ourselves, our trades, and our arts by looking at them?Like what you're hearing?

With so many oil and fat substitutes available to the modern chef, what role does lard still play in professional Chinese kitchens? What classical Chinese - and particularly dim sum - recipes require lard? And how is the fat from the pork put to other uses by Chinese chefs, including and legendary Cantonese chef, William Poon? What techniques using pork fat has Mr Poon taught Andrew recently?How have dim sum chefs adapted their pastry making to suit western palates unused to the porcine aroma of lard-laminated dough? And what of the other dishes that use lard - how have these recipes changed in recent time? And does this lard taming mirror the work that Chinese chefs had to do in the past?Intro and outro music: 遊子 [wanderer] by mafmadmaf.com Subscribe at andrewwongandmuktadas.substack.com

There's more to food than just calories and macros. Figure out how to pick the best diet for you, and how to get ahead of the next big thing.There are a lot of factors that go into understanding the perfect diet! From social to geographical, economic to cultural, join Dr. James Mohebali as he explores some of these considerations, and helps you understand how to sift through all the contradictory information that's out there about diet. On the way, we take a look at why Italians love tomatoes, how to deal with damp, muggy climates, and whether or not Mexicans are immune to hot chili peppers. Using Feng Shui, terroir, and cultural archeology, we look at some popular diets, like the ketogenic diet, and try to understand what role they can play in healing our chronic diseases and proactively maintaining our health.Like what you're hearing?

Three simple laws will change the way you think about food, whether you're keto, vegan, plant-based, carnivore, paleo, or anything in between.There's a lot of conflicting information out there about what you should be eating. Never before has there been so much knowledge so readily available to so many different people about food. And never before have we had such tremendous accessibility to a seemingly endless variety of foods. But, on the other hand, never before have we seen so much chronic disease, and so much agricultural and chemical manipulation of food. Changing your diet can change your health and your life; but how do we know which changes to make? Starting with the three basic laws that any diet needs to abide by in order to be healthy, Dr. James Mohebali takes us through some very practical, simple steps that you can start using TODAY to change your diet and change your life.Like what you're hearing?

Since we’ve both started cooking more for ourselves in the past few years, there’s a few gripes we have about cooking. First of all, we’re spending more and more time (and money!) thinking about, prepping for, and cleaning up after cooking. Second of all, why does it take 10+ hours of careful love and coddling for us to make some decent bone broth at home?! Join us for our little rant session today to see if any of your cooking pet peeves come up! Follow us on IG! @eatyourcrustpod  

Two generations of Americans don't know how to cook. We have to look back to our grandmothers and mothers to learn the recipes we grew up eating. In the current pandemic, people are returning to their kitchens. When mom or grandma are not around, who do we turn to for help? To the Internet--and to food bloggers like Lisa Lin.  Her recipe site, Healthy Nibbles, features delicious recipes that turn farmers market crops into healthy meals. A few years ago, Lisa started including something special on her website: her mom! Some of Lisa's most popular recipes are classic Chinese dishes she's learned from Mama Lin, like scallion pancakes.

在這集【妙齡廚房】裡，溫楚良邀請劉妙齡教大家做幾款家庭小菜，它們是「麻婆豆腐」和「乾煸四季豆」。

Chinese Cooking Demystified is my favorite English language Youtube cooking channel. I chat with creators Chris and Steph about how they create their recipes, who watches their videos, whether Chinese food is soft power, bilibili vs youtube cooking channels, and why everyone in China wants to learn to bake.   Please consider supporting ChinaTalk at https://glow.fm/chinatalk/ 春节快乐！ Outtro music, Doubanjiang by Masiwei https://www.youtube.com/watch?v=_HxkMKb_EQs Get bonus content on Patreon See acast.com/privacy for privacy and opt-out information.

Chinese Cooking Demystified is my favorite English language Youtube cooking channel. I chat with creators Chris and Steph about how they create their recipes, who watches their videos, whether Chinese food is soft power, bilibili vs youtube cooking channels, and why everyone in China wants to learn to bake.   Please consider supporting ChinaTalk at https://glow.fm/chinatalk/ 春节快乐！ Outtro music, Doubanjiang by Masiwei https://www.youtube.com/watch?v=_HxkMKb_EQs

“As the community grows and people come back, they start wanting to know more about us and where we're coming from. We wanted to make that really clear--the origin of all of these recipes and of our family.” - Sarah LeungThe Woks of Life has opened the door for many families to connect over the food and memories they love. The Leung family, Bill and Judy, and daughters Sarah and Kaitlin started the blog to document their favorite Chinese dishes and family memories in 2013. Food has been a central part of their family's heritage. Sarah’s grandpa was a chef in the New York Catskills and Sarah’s dad, Bill, worked with him in the restaurants.Today, their blog is recognized as an authority for Chinese cooking and has sparked a robust online community. They developed their beloved editorial lens by capturing sincere experiences and rich memories with food as Chinese Americans. We talk with Sarah of how her family found their voice and supercharged others to share theirs too.Highlights, inspiration, & key learnings:Origin story. Sarah and her sister realized they weren’t eating the food of their childhood without their parents around.Role modeling conversations. Attaching memories to recipes.Spark of community. Realizing that the blog was bigger than just their family.Creating an editorial lens. Capturing the breadth of experience people have with Chinese cuisine.Responding to feedback. Keeping the blog “living and breathing” and always improving.

We catch up with Leicester's own TV chef, Kwoklyn Wan, for some useful tips for cooking at home. If you're keen to take some new steps in Chinese cooking then listen in for Kwoklyn's suggested dishes and handy tips. As an ambassador for LAMP, Kwoklyn also talks about how cooking can help mental health and also chats about some of his favourite Leicester restaurants. 

Episode 10: Being an Asian American in 2020.In the past decade, Asian Americans have experienced highs and lows. Gaining momentum in Hollywood while battling stereotypes and everyday racism. This week, I am joined by my friend and cinematographer, Serena Kuo, to discuss what we have learned to help us grow from these issues while paving the way for future Asians Americans. Featured recipe: Ants Climbing a Tree

This week we'll get you out of the January blues and into the rhythm of 2020, and we'll talk about Veganuary and Chinese New year all in the same episode. Host Rosalind Erksine chats to Lychee Oriental founder and chef, Jimmy Lee about his Chinese New Year traditions, his childhood exploring the drinks cabinet and his new gluten free menu. Rosalind also chats to Edinburgh Evening News what's on and food reporter Caitlyn Dewar about new foodie finds in the capital and her thoughts on the Veganuary trend.

Episode 10: Meet the ParentsThey are the people who have known me the longest, my parents. The evolution of this strong bond is this week’s topic. It was a long and bumpy road but without the bad, I would have never known and understood why. They loved me the best way they knew how to. Meet Mama and Papa Chan. Featured recipe: Mama’s Garlicky & Tangy Spare Rib Tips

Chinese School was a school I attended with my siblings every Saturday morning. We were taught to speak Chinese at home but reading and writing was a different animal. This week, I take a look back at that love-hate relationship. Featured recipe: Dim Sum Siu Mai

台灣著名菜式三杯雞是非常惹味的菜式，李太把它稍為改良，與楊蕙而一起介紹這味三杯雞的姊妹菜「乾蔥三杯牛仔骨」，十分有台灣feel的菜式。 - 台灣著名菜式三杯雞是非常惹味的菜式，李太把它稍為改良，與楊蕙而一起介紹這味三杯雞的姊妹菜「乾蔥三杯牛仔骨」，十分有台灣feel的菜式。

You have seen me sharing cooking tips and hacks. Judged and hosted a few food competition shows. Produced a ton of food videos. All those things are part of me but what makes up the rest? This debut episode is all about my journey connecting with my true identity. Featured recipe: Pan Fried Turnip Cake aka Law Bak Go

冬天除了打邊爐外，煲仔飯也是一個很好的選擇，尤其是有臘鴨、臘腸的煲仔飯，更加香味撲鼻，李太與楊蕙而為你介紹這個帶有椰香味道的煲仔飯。 - 冬天除了打邊爐外，煲仔飯也是一個很好的選擇，尤其是有臘鴨、臘腸的煲仔飯，更加香味撲鼻，李太與楊蕙而為你介紹這個帶有椰香味道的煲仔飯。

豬寸骨你食過未？究竟是豬的哪一個部位？李太與楊蕙而為你介紹這個富大漠風味、十分惹味的豬寸骨菜式。 - 豬寸骨你食過未？究竟是豬的哪一個部位？李太與楊蕙而為你介紹這個富大漠風味、十分惹味的豬寸骨菜式。

Did you know that you eat glutamates (including MSG) every day? Monosodium glutamate, or MSG, is the sodium salt of glutamic acid, which exists naturally in our body and in breast milk. It’s also in foods like Parmesan, tomatoes, mushrooms, meat, kombu and Vegemite. It’s what gives that delicious umami (savoury, slightly meaty) taste to foods. - အခ်ဳိမွဳန့္ဟာ လူကို အႏာၱရာယ္မျပဳဘူးလို႔ သုေတသန အမ်ားအျပားက သက္ေသနဲ႔တကြ ျပသထားေပမယ့္ အခ်ိဳမွဳန့္နဲ႔ ပတ္သက္လာရင္ လူေတြ စိုးရိမ္မကင္းမႈ ျဖစ္ေနဆဲ ျဖစ္ပါတယ္။

The Midcentury KitchenBy Sarah Archer Intro: Welcome to the Cookery by the Book podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Sarah Archer: I'm Sarah Archer, and my latest book is The Midcentury Kitchen.Suzy Chase: Remarkably, kitchens changed very little from the ancient world through the Middle Ages. First off, what did the medieval kitchen look like?Sarah Archer: Really, until industrialization, the kitchen was kind of all about the hearth and it was all about the sort of heat source for, to some extent, the house, or the castle. The estate. And kitchens were workspaces. They were, even in the most luxurious houses you can imagine, they were kind of like the stables, like the domain of the household staff. So they may have been extremely well equipped, and that would have meant having lots of tools and having a very large hearth, and a spit to make delicious roasts. All that sort of thing. But they would not have been ever considered kind of comfortable places to be or pleasant places to be. They were extraordinarily hot, they were smoky, and this condition is really one of the things that led inventors to try to develop stoves, because that kind of billowing smoke, you know, is sort of not pleasant for anybody. And it actually sort of inspired the design of houses, with sort of a separate chimney that would sort of whisk the smoke away from the living space.Suzy Chase: And then, in the mid 18th century, Benjamin Franklin invented the Franklin Stove, which was the beginning of enclosed fire.Sarah Archer: That's right. And there were a few iterations of enclosed stoves. Basically it was sort of the cast iron revolution that led to this, and there was the Oberlin Stove, there were all sorts of variations of this that kind of, there were increasing refinements in efficiency and even decoration. They were in some cases very beautiful, and kind of a lovely thing to have in the kitchen, which was sort of a new idea. You know, we think of appliances looking cool or looking nice as just part and parcel of kitchen design, but this was kind of a new lovely thing, that you would sort of have this decorative cast iron object in your kitchen and be freed to some extent from all that smoke. And making that room a more pleasant place to be.Suzy Chase: And then we go to the first refrigerator for the home in 1913. And now that was the real game changer.Sarah Archer: It was a total game changer because it really revolutionized the way people could shop, and the idea that you could stash leftovers, you could sort of plan ahead a little bit. It was normal to sort of have to go shopping for produce or meat or dairy products every day, and the idea that you could kind of, you know, sort of plan your week a little bit with the advent of a refrigerator was revolutionary. Not everybody had them, it was pretty rare to have one when they first came out, just like television or anything else. But yeah, that completely revolutionized shopping and cooking.Suzy Chase: I remember my grandma used to call it the ice box.Sarah Archer: Yes. My mother grew up with an ice box, and it was literally like, the ice man would come to the door.Suzy Chase: Yes.Sarah Archer: With a gigantic block of ice. And that was, you know, I mean, it was probably not as efficient as today's Frigidaire, but it was, yeah. I mean that completely was just a fixture of a lot of peoples homes. And not having a freezer, also, which was rare in the '40s and '50s.Suzy Chase: I love the idea of home economics. Describe domestic science.Sarah Archer: Domestic science is this wonderful, I think of it as being kind of, it's sort of the ancestor of Martha Stewart. Kind of a whole field of study that was very serious, that was taken very seriously, and we tend to kind of giggle at it nowadays, the idea of, we remember our moms or grandmas in home economics class and you think of people with beehive hairdos, making cookies, and it's kind of the idea that you would do that in school seems odd to us nowadays. But domestic science was an outgrowth of a couple of fields of chemistry and food science and hygiene, and there was a lot of concern in the second half of the 19th century. There were people like Catharine Beecher who was the sister of Harriet Beecher Stowe, with her sister designed kind of the ideal rational kitchen with the idea that increasing industrialization and more people living in cities, it would be, women would really need optimal work spaces. And the idea of kind of separating things, just at the moment when germ theory was coming into play, that kind of, "Oh, maybe it's not a good idea to have raw meat kind of sitting around, where you're also, you know, making bread, and you want to separate these things." And it entered into the school system.Sarah Archer: It also borrowed some logic from the factory. So there's this funny thing where on the one hand, the Victorian home is the sanctuary and it's the place where you come home, you know, your wife and, if you're a man, your wife and children are there and it's cozy and it's sort of away from the dirty outside world of politics and business and all that stuff, and the home is your, you know, kind of peaceful sanctuary from all of that. But a woman named Christine Frederick, around World War I, studied the work of an industrial scientist named Frederick Taylor, I always trip on that a little bit because their names are-Suzy Chase: Frederick Frederick.Sarah Archer: Frederick, there's a lot of Fredericks. Who did motion studies and would kind of work with companies like Bethlehem Steel and kind of say, "Okay, you have workers doing this and that, and you need to kind of, reduce this space by two feet, it'll make it more efficient," and kind of almost look at the choreography of work and say, you know, how can we set up this factory so that it's fewer steps or it's, you know, easier for the workers to do this or that. She applied that to the kitchen, and designed an ideal modern, you know, circa 1916, kitchen that would make it easier for women to get everything done that they needed to do. And this was kind of considered feminism. I mean, we would think of that as being kind of like, you know, regressive, like, why is it making life better for women, because really everybody should pitch in in the kitchen, regardless of gender. But this was really a revolutionary idea at the time. And it paves the way for kind of the work triangle, if you have ever heard of that term for the optimal position of the stove, the sink, and the work top.Suzy Chase: I have to wonder about the fact that she said housework was a profession back in 1912. And how was it received by everyone?Sarah Archer: I think-Suzy Chase: Seems radical.Sarah Archer: It seems radical. It seems, I mean, and it's with the hindsight of 100 years, it's also we see it so differently that it's almost, you know, I mean, she was extremely popular. People loved her book. I don't believe, I have not run across any commentary about her that suggested people thought she was some sort of feminist radical at the time. People didn't, it wasn't kind of like she was a suffragette, in a sense. It was more kind of like, oh, this really smart young women is doing this really cool design. And of course there's the irony that she herself was a professional. Like, she was doing non-domestic work. You know, that was kind of the work of her life, but that was kind of, and that was true for a great many women designers, scientists, chemists, who devoted their professional lives to home economics.Suzy Chase: So, you can't understand the mid-century without looking at the '20s and '30s. Describe the ideal 1920s kitchen.Sarah Archer: So that is really like the golden age of [inaudible 00:08:12]. There is this moment in the '20s when, a couple things are happening. One, after years and years and years of everything being made of wood, maybe kind of a hodge podge of kitchen quote on quote "furniture," you might have sort of a work top, a hoosier cabinet where you kept your flour and sugar, that kind of thing. Suddenly there start to be these kind of bright white enameled surfaces. And it's almost like kitchens start to look like hospitals. There's this real concern around the time of sort of following World War I and the Spanish Flu and real robust understanding of germ theory thinking like, okay, we really need to turn kitchens from these kind of homespun spaces into almost like little laboratories. So the ideal kitchens that you often see in magazines if you look at, you know, House Beautiful and print ads for appliances are kind of almost clinical, and they're not usually brightly colored. So you see lots of tile, lots of surfaces that are easy to clean. And it's funny because they also retain a connection to furniture. So you might see a sink that has sort of lovely tapered capriole legs as though it were a chair or a table. So it doesn't yet look kind of mechanized in the way that it starts to later.Sarah Archer: In the 1930's, all of that changes because streamlining transforms the look of, you know, everything from toasters and pencil sharpeners to cars and refrigerators. And it comes from the automotive industry. The designers of appliances start to borrow the look and feel of streamlining to give these devices the look of something high tech and new. And it's Raymond Loewy's refrigerator, the Cold Spot for Sears, Norman Bel Geddes's designs. A stove that kind of conceals all of the guts so instead of things like the monitor top refrigerator, which is one of the very early sort of popular refrigerators from GE, you can kind of see there's a giant condenser on the top of it and it's kind of this, it looks to our eye very clunky. The '30s appliances conceal all of that, so you don't see kind of all of the machinery. And it has, they have very smooth, you might say elegant, sort of casings. They look almost like the components of a train car, they're kind of styled to look that 1930s deco glam silhouette.Sarah Archer: And this is also the moment when standardized counter heights come into play, and standardized cabinets. So that instead of your kind of personal collection of furniture that can store things, and work tops, you have a kitchen that is kitted out with kind of an intentionally uniform set of cabinets. And that totally transforms the look of the space, and you know, gives it that kind of signature look that we are used to.Suzy Chase: So fast forward to July 24, 1959, where Richard Nixon and Soviet Primer Nikita Khrushchev got into an argument about women, kitchen appliances, and the American way of life. This cracked me up. So during a World's Fair style exhibition in New York City, the two leaders had this conversation.Sarah Archer: It was actually in Moscow, sorry.Suzy Chase: Oh, it was?Sarah Archer: FYI. Yeah.Suzy Chase: That's even funnier.Sarah Archer: It's even funnier, I know.Suzy Chase: So Nixon wanted to show off this spiffy new kitchen and Khrushchev shot back, "We have such things." And then Nixon said, "We like to make life easier for women." And then Khrushchev said, "Your capitalistic attitude toward women does not occur under communism." Talk a bit about this exchange.Sarah Archer: I love this exchange so much. And it's just, it, I think if you look at it in the context of even kind of looking back a few decades to Christine Frederick, you know, Nixon is kind of echoing the home economics theory that all of these new devices and all this industrial innovation is good for women. And of course in the 1950s it is the pinnacle of, you know, men are home from the war, people are buying Levittown houses and nesting and women are at home. Like, capital H, Homemaker. You know, the idea of being, professional is considered a little eccentric at this time period, at best. And Khrushchev is, you know, giving him almost what we would think of as like a feminist argument, that like, you know, you're essentializing. Like, who says women belong?Sarah Archer: And I think it's fair to say that Soviet women, although they were fairly well represented in the sciences, there actually was a fairly high proportion of women working in kind of what we would call STEM, medicine and the natural sciences, in the Soviet Union. It was just as sexist as any place else on Earth, you know, in the 1950s. So the idea that Soviet women were all relying on their husbands to load the dishwasher or what have you, the communal dishwasher, is probably totally ridiculous. But I thought it was very savvy of Khrushchev to kind of zero in on that as a weak point in the conversation.Suzy Chase: In the 1930s, working class women left domestic service in droves, leaving middle class women to take on their own housework. Julia Child described these middle class women as servantless. How did this effect the way households were run?Sarah Archer: So it's a couple things. It's, one is that people who had lots of help before then probably continued to have lots of help. Or, help to some extent. And the idea, this kind of mythical population of people who kind of used to have lots of help and then suddenly didn't and then were left, you know, helpless, not knowing how to, you know, work the stove, I think was relatively small. What was more common was for people who had been working class or working poor to start to become more successful and have more means in the post war period. And to have a brand new kitchen, if they bought, you know, a Levittown house, or were living out in the burbs somewhere. And suddenly be living a new lifestyle, and in a sense they were a new kind of person. They were the American middle class, that kind of bedrock of middle class people that was booming in the post war era.Sarah Archer: So servantless is kind of a brilliant term because it describes, in a sense, a new kind of person. So, somebody who perhaps, you know, would not have thought to entertain a lot decades earlier. Maybe in the 1950s and '60s they're reading about fondue and maybe think it would be fun to have people over, and their kitchen is attractive and maybe in kind of a fashion color, so you can sort of have people over for informal dining in your kitchen in this kind of new way. So it transformed the lady of the house, shall we say, to use an antiquated term, into a new kind of hostess, I would say. And women's magazines really played into this. There is a lot of advice in the '50s and '60s about entertaining in this kind of way. Things that you can do ahead, if you're kind of doing it all yourself. And you know, foods that keep, which is the signature culinary innovation of the post war era. Things that you can kind of leave for a couple days.Sarah Archer: And ways that you can kind of dazzle people, you know. Sort of exploring different kids of culinary traditions that we would not think of as terribly exotic now, but you know, 70 years ago were magazine worthy because of their novelty.Suzy Chase: Speaking of foods that will keep, talk about the innovation of Tupperware.Sarah Archer: Oh my goodness. This is one of my favorite things. I was fascinated by the idea of the Tupperware party. Because this is something that, by the time I was a kid, I was, that had, all that stuff had kind of fallen out of favor and it was kind of getting back to, let's use glass because it's better for you, or better for the environment. And of course as a child of the '80s I was kind of like, obsessed with plastic and thinking, what are these Avon ladies and Tupperware parties, what is this world that existed 20 years ago?Suzy Chase: Yeah.Sarah Archer: The plastic that is used to make them was a World War II innovation, and it had originally been used to protect wires in telecommunications. And like so many things, it was kind of like at the end of the war, what do we do with this? You know, what civilian peace time application can we come up with? And Earl Tupper designed the first Tupperware. And one of the reasons for the parties is because that smell of that sort of plasticy smell that we are all very used to because it's all around us all the time was totally alien to people in this time period because there just was not a lot of plastic on the market. People were kind of not super into it. They were kind of like, oh, I don't know, is this safe, or it's just weird, it doesn't really go well with food. So the parties were a way of showing it and kind of almost like, playing with it in a domestic setting. Like you can, you know, this is how you could use it if you bought some, in somebody's house. And so it became kind of like Avon, sort of a kind of domestic retail fixture of the time period.Suzy Chase: So I thought this was another game changer. Describe the change in mentality in terms of thinking about durable goods as consumable.Sarah Archer: Oh yeah. This is another big one that actually is like, like so many things about the post war era, is secretly really from the '20s, and there's this long kind of decades long gap between the modernism and kind of industrial thinking of the '20s because of the Depression and the World Wars. There was an advertising man, sort of a mad man, so to speak, of that era, the 1920s, named Earnest Elmo Calkins who wrote a book called Consumer Engineering during the Depression. And basically it was a manifesto for planned obsolescence. And he was arguing that things like toothpaste and shaving cream that you kind of naturally use up, we need to start thinking of durable goods as things that you can use up. So a new color or a new shape or a new feature, you know, new and improved, all of that stuff. We have to start kind of baking in those qualities, otherwise people won't buy things as often as we would like them to. So the advent of annual styling, which was really big early on in the auto industry, where you would have, you know, a whole new pallette of cool colors every year and new fins, or new features, cup holders, you know, in cars, takes over kitchen appliances.Sarah Archer: And this is partly because weird though it may sound, there was a strong connection between the auto industry and the world of kitchens. General Motors owned Frigidaire during this time period. And if you went to Motorama to see all the new concept cars you might also see the Kitchen of Tomorrow and see, you know, all the features. So they were presented as being kind of part and parcel of the design innovation and the new styling and the idea that there's a new color palette that's must-have for the kitchen. And as a result of that, if you're looking at old houses, which we were a couple years ago in Philly and it was sort of immediately like, oh, this is like 1968. Or this is 1972. You can tell because of the appliances, because there was such a kind of, it's like archeological layers. Like you can tell when a kitchen was done just by looking at the color.Suzy Chase: On page 206 you have an incredible photo of the classic brown and orange kitchen in the Brady Bunch House.Sarah Archer: Oh, I love Brady Bunch House.Suzy Chase: I was so excited to hear that HGTV was going to renovate the home to its original splendor. That show kind of brings home the fact that life happens in the kitchen, don't you think?Sarah Archer: Absolutely. And that is, when I was working on this book I immediately, I started thinking a lot about all the different TV shows where that, the standard kind of set where you have like, a bisected apartment or house, very often features the kitchen. And if you go way back to like, I Love Lucy, there's you know, a lot of like, the funny gags happen in the kitchen. But the Brady Bunch to be is quintessential because it's almost at the center. And because there are so many kids, it is a perfect illustration of the way that the kitchen became a living space. And so it wasn't just a place to make toast in the morning or make dinner, it was, you know, science experiments and homework and having a heart to heart talk, and you know, playing games. And you know, doing baking experiments and all that, all the kind of shenanigans that the kids get up to on the show, so much of it happens in that kitchen. And becomes kind of almost like a creative lab for the kids to kind of do their thing. Which I think was true for a lot of people, and still is.Suzy Chase: I want to talk to you about a couple of the cookbooks featured in this book. There's the Can Opener Cookbook.Sarah Archer: Mm-hmm (affirmative).Suzy Chase: A guide for gourmet cooking with canned or frozen foods, and mixes. By Poppy Cannon. I love that name.Sarah Archer: Cannon. The great, do you know her backstory?Suzy Chase: No.Sarah Archer: She has a fascinating backstory. She honestly is worthy, I feel like, of a Netflix series. Her life, she's from South Africa, or she was from South Africa. She was a white South African who moved to the US. She ended up in a romantic affair with a man who was very high up in the NAACP, and this was considered very, he was African American.Suzy Chase: Oh.Sarah Archer: It was, yeah. So she was kind of in, not exactly in the scandal pages, but she was kind of a person of note in the news, on top of being a cookbook editor, or a food editor, and writing all these books. And it was all about kind of being glamorous and saving time. And she, you know, if there are photos of her that she was very chic and you know, always had really cool hairstyles, and it is in certain ways like the anti-1950s cookbook. But at the same time it's almost perfect. So on the one hand, and it gets to this tension between, you know, we want you to be in the kitchen all the time because that's your job as an American housewife and mom, but all of these innovations that we want you to buy are going to make it easier for you. So it's sort of like, walking that line between making it, you know, not too easy. Just a little bit more easy. And Poppy Cannon is, takes it to the Nth degree and just says, like, why? Why bother making things from scratch when you can just create, you know, a complete meal from shelf stable food?Suzy Chase: A cookbook that I have: Dishes Men Like, from 1952. And I made the 30 minute noodle goulash that's on page 39.Sarah Archer: And was it good?Suzy Chase: It was kind of bland.Sarah Archer: I'm not surprised, yeah, in 1952. I mean it's, this is sort of the era when people maybe had salt and pepper in the house and not a lot of other spices and flavors.Suzy Chase: But this cookbook was kind of weird. Because I thought the premise was cooking for your man. But in the introduction, they wrote, "If you have a husband who likes to cook, pamper him." I thought that was a weird way to kick off a book for that era.Sarah Archer: Yeah. Yeah. It's almost like they kind of weren't sure what they were trying to say, in a way. It was like, we want to sell this and we know that men like to eat. So let's, right.Suzy Chase: So then there was the advent of foreign or exotic cookbooks, like the Art of Chinese Cooking from 1956, or Good Housekeeping's Around the World Cookbook from 1958.Sarah Archer: Around the World.Suzy Chase: Or, Simple Hawaiian Cookery, from 1964. That cracked me up.Sarah Archer: Isn't that fascinating? Yeah. And there are oodles of these, and there are all sorts of, it is, it's kind of the confluence of the Worlds Fair culture of kind of sampling these quote on quote exotic foods that you might try at the different pavilions. Which I think is made permanent at Disneyland and Disney world. Those are kind of like permanent Worlds Fairs that never close. And this idea that you could kind of travel the world by, you know, going to Queens for an afternoon. And you know, sampling all these things, which were of, you know, probably dubious authenticity. But that kind of to me really fits into the kind of gamesmanship of being a hostess. And like, this is new and different, you haven't had this before.Sarah Archer: And also kind of the legacy of World War II geographically, because so much of it is about the South Pacific and what would have been called the Far East at the time. Looking at Asian cuisine. And nowadays, there's practically, you have multiple options for hipster Korean fast food, you know. Like we have so much, you know, such an array of incredible food that we can get, even in medium sized cities and towns in this country. That the idea of being able to order, you know, Cambodian takeout in 1950 would have been unheard of. But I think it speaks to a real curiosity, and I think that it was kind of like, I think of the post war kitchen as kind of a stationary laboratory for exploring the world.Suzy Chase: So let's talk a minute about Julia Child. In the book you wrote, "Child traveled the world, lived abroad, worked for her country during wartime, and learned to cook in one of the strictest culinary traditions on earth. So for her, the mid century kitchen was not a place where industrial designers had shown mercy on her. To make her inevitable lot in life easier. To save her from becoming a worn out Mrs. Drudge. It was a creative place full of exciting challenges and good smells, good tastes, and it was where she wanted to be." Talk a bit about that.Sarah Archer: So she has, to me, one of the most fascinating life stories. And I think, it's also an example of this kind of intersection of kitchen and class. She did not grow up cooking, because her family had help. She came from a very well to do background in California, and had, was highly, highly educated and was, you know, in the precursor to the CIA during the war. And so had kind of a world view that was very uncommon for an American, much less an American woman of her generation. You know, a degree of travel and kind of cosmopolitanness that was very unusual. But then decided to bring that to the masses by kind of putting her kitchen on TV. And I think one of the things that I love about her kitchen, which you can visit at this Smithsonian, and it's amazing.Suzy Chase: I love it.Sarah Archer: It's so great. It's just, everybody should go there. Is that it was actually not, it was really not like a kitchen of tomorrow or a kitchen of the future. You know, it didn't have that kind of Jetsons feeling of kind of the latest and greatest. She had, you know, the iconic peg board. All her different kind of nifty kitchen tools that were, some of them quite low tech, you know, just the old fashioned whisk. All that kind of good stuff. And it was not about innovation so much as mastery. And I think that she's an example of somebody who showed women that there was a real kind of pleasure, sensory pleasure, and kind of cultural interest in learning to cook. That it wasn't, it didn't have to be about, I mean, to some, it does have to be about getting dinner on the table at a certain, you know, hour, if you have lots of kids, but that it could also be intellectual. It could be challenging. It could be fun for you. And I think that certainly my mom responded to that, watching the show when it was on PBS, and that was, you know, it's a way of learning about another culture, to learn through their food.Suzy Chase: In 1963, the same year the French Chef premiered, Betty Friedan identified the housewife as the chief customer of American business.Sarah Archer: I find it so interesting that this happened in the same year. And not too far after the Nixon Khrushchev debate. So Friedan was looking at kind of the consumer industrial complex and essentially that same planned obsolescence scheme that Earnest Elmo Calkins devised during the Great Depression. It was that you must always be, for the market economy to work, waiting and wishing for the next thing. In order for, you know, sales to be robust, you have to always be longing for a better dishwasher. Or waiting for a washer dryer. Or hoping that you can, you know, change out the light fixtures in your kitchen, or whatever it is. And that that, getting swept up in that longing, is, you know, kind of, if you're not interested in that sort of thing, which a lot of people are not, you know, naturally, is not a substitute for a full life. And she was sort of making the point that, you know, there is more to life than, you know, this kind of obsessive perfectionisms around food and design.Sarah Archer: The irony of this is that she became an avid amateur cook throughout the '60s and early '70s. And there's actually an article called Cooking with Betty Friedan, and it's about her, you know, rediscovering the joy of making soup or something. Really it's kind of, and it's presented as this kind of, you know, like, really? Her of all people? But I think that speaks also to this tension around women in that era who were chafing against the kind of, the societally prescribed roles for women, but also maybe really loved food and loved to cook. And you know, can you do both, can you be both?Suzy Chase: So now for my segment called My Last Meal, what would you have for your last supper?Sarah Archer: Oh wow. That's such a great question. I probably, I think my desert island food genre is probably Italian food. And I think if I had to choose, I have a, we have a, we make Marcella Hazan's bolognese sauce, that was kind of our go to sauce. So probably I would do the tagliatelle with bolognese. Maybe a nice salad to go with it.Suzy Chase: Where can we find you on the web and social media?Sarah Archer: So my website is www.sarah, S-A-R-A-H,-archer, A-R-C-H-E-R, .com, you can find me on Twitter at S-A-R-C-H-E-R, sarcher, or on Instagram at sarcherize, S-A-R-C-H-E-R-I-Z-E.Suzy Chase: Thanks Sarah, for this fascinating glimpse into the mid century kitchen, and thanks for coming on Cookery By the Book Podcast.Sarah Archer: Thank you so much for having me, it was really fun.Outro: Follow Suzy Chase on Instagram, at cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By The Book Podcast. The only podcast devoted to cookbooks since 2015.

Love reading yet lost in plenty of literary podcasts out there? Look no further! The weekly program Ink&Quill is the hotchpotch you are looking for. Produced by bibliophiles from CRI English, the podcast connects you with literature, culture and writers in China and around the globe. A fun ride into the literary world, Ink&Quill blends news, book reviews, Q&As, panel discussions and feature stories, giving the listeners insight into writers' visions.

Listen to KTSA radio host Jack Riccardi talk about a woman who opened a Chinese restaurant with "cleaner" options for healthy eaters. People accused her of being disparaging to Chinese.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Splendid Table Selects is our podcast that highlights conversations that make us better, more worldly cooks. In this episode we hear from Kian Lam Kho, a self-described tech geek who transformed himself into a chef and food writer. Kho's Red Cook blog features authentic Chinese recipes from his native Singapore. His first cookbook Phoenix Claws and Jade Trees is an wonderful introduction to Chinese home cooking organized by cooking techniques and methods. Contributor Melissa Clark met up with Kian in New York to learn more. Kian was also kind enough to share his recipe for Red-cooked Pork. Broadcast dates for this episode: March 26, 2019

Today’s guest is Antoine Bunal, he is the number 1 foreign food influencer in China, and in 2016 he earned a spot on Topklout’s list of the top 100 influencers on Chinese social media. In this interview we talk about the direction of the food industry in China, why TV is still relevant, his experiences live streaming for JD.com and Taobao, his advice for brands when working with influencers, and why he thinks influencers will eventually eliminate the need for marketing and ad agencies.  Antoine shares so much valuable information in the episode you might have to listen to it twice!   Guest: Antoine Bunal LinkedIn: https://www.linkedin.com/in/antoinebunel/ Weibo: 安闹闹的闹厨房   Host: Lauren Hallanan Website: www.laurenhallanan.com LinkedIn: https://www.linkedin.com/in/lauren-hallanan/ Instagram: @laurenleren   Mentioned in the Episode: Topklout Ranking: http://socialbrandwatch.com/chinas-social-media-top-100-kols-chart/    Trends in China’s F&B industry: https://www.ipsos.com/sites/default/files/2016-06/024.2-Food-beverage-consumer-trends-insights-china.pdf   Live Streaming for Brands: How to Use Live Streaming to Sell on China Ecommerce China’s live-streaming explosion: a game changer for all? 3 Must-Use China Live Streaming KOL Campaign Tactics   Chinese Cooking websites/apps: Xiachufang: https://www.xiachufang.com/ Meishichina: http://www.meishichina.com/   For additional information and show notes head over to www.chinainfluencermarketing.com   If you like this podcast and know someone who might find it interesting, please share!   

What a story: A young, food-obsessed British student at Cambridge University named Fuchsia (God, I love that name) heads to China in the '90s to study, and manages to become the first Westerner to attend the Sichuan Institute of Higher Cuisine. After that, she zigzags between China and London and, in the process, becomes one of today's best English-language writers on Chinese cuisine. That's Fuchsia Dunlop's story, as you'll hear on this extraordinary episode of Special Sauce (part one of a riveting two-parter). Why has she devoted so much of her working life to writing about China and Chinese food, culminating in her latest cookbook, Land of Fish and Rice: Recipes from the Culinary Heart of China? Fuchsia explains: "I really do think that Chinese gastronomy and Chinese cuisine is both an amazing creation as culture and as expression of human creativity and inventiveness and so on. It also has many important lessons for everyone in terms of health. There's no other cuisine, perhaps, that combines pleasure and notions of health and balance like Chinese.... That's something that, in the West, in the whole world, we're struggling with. How do you eat well in a way that's both pleasurable and also good for health and environmentally sustainable? I think we can find many of the answers and solutions in traditional Chinese cuisine." When you listen, you'll learn, as I did, some Chinese cooking terms that defy easy English translation: zhi jia pian, ma er duo, gu pai pian, niu shi pian. What do they mean? I'm not going to tell you. You'll have to listen to find out.

The Clever Cookstr is joined by Katie Chin, author of multiple cookbooks, most recently Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes From My Mother’s Kitchen. Here are her tips and tricks on wok cooking, stir-frying, and making perfect rice. Read the full transcript here: http://bit.ly/2bX0Xpn

With sore heads, droopy eyelids and tempers frayed, we’re down to the final podcast for the Tour de France. It’s episode 7. It’s the Monday after. And we’ve seen a cracking final four stages to close out this 102nd edition of the great race. Chris Froome of course the winner, but, there were oh so many stories, Quintana on the Alpe, a pair of French stars getting their stage delights, and last year’s Tour winner showing his mettle on the brutal finish of La Toussuire.

An introduction to Chinese Cooking with the Two Hungry Girls. - Clare Mulley presents #InGoodTaste - cooking up a storm every week on ZoneOneRadio - the Mayor of London-funded community radio station for Central London. - This week, we speak to @TwoHungryGirls (Leigh Koh-Peart & Shuwen Tan) who are on a mission to bring creative chinese cuisine to London through their supper clubs, cookery classes and pop ups. - As they celebrate their supper club's one year anniversary, Lucy Boler chats to them about Chinese cuisine and attends their Chinese New Year Chairman Mao dinner. - The Two Hungry Girls also show us how to make a Chinese Stir-fry beef in the #InGoodTaste kitchen... http://hungrydynasty.wordpress.com/ -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.ZoneOneRadio.com & www.facebook.com/ZoneOneRadio - Ella Fitzgerald - Slow Boat to China Peggy Lee - Shanghai

Eagle Radio's Wes Venn talks to TV chef Dean Edwards who explains how easy it is to cook tasty and healthy Chinese cuisine.

If you are a nonprofit organization, you know the troubles that you can face when it comes to marketing your organization on social media sites like Facebook, LinkedIn and Twitter.  Here The Social Media Chef, Chris Tompkins, shares his 10 tips for nonprofits to jump start or even REstart their social media marketing efforts. Also, in today's cooking segment, Chris will reveal one of his signature dishes - Kung Po Tompkins!   Make sure to connect with The Social Media Chef at our official site: http://www.socialmediachefonline.com and via Twitter on http://www.twitter.com/thesocialchef. Are you on Facebook?  Make sure to "Like" our page there as well: http://www.facebook.com/socialmediachefchris

This week on A Taste of the Past, Linda is joined by author and wok master Grace Young. Her latest book is Stir-Frying to the Sky’s Edge, a book that explores everything from the origins and health benefits of stir-frying to the technique’s great economy of time and fuel. Linda and Grace discuss the history of both stir-frying and the wok, and how American culture has reshaped how we see both. Tune in to learn which cookware is the best to stir fry with, how immigrants adapt when they can’t find ingredients of their native cuisine and what happens when Chinese and Jamaican chefs work side by side. This episode was sponsored by the good people at Fairway Market, like no other market!.