Recipes and Commentary
The Blog of Miranda Brown, Professor of Chinese Studies, University of Michigan
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This week, I decided to try something different. Rather than write my routine food history blogpost, I interviewed Linh Trinh, who knows...
A few weeks ago, ‘curry’ popped up on my YellowDig feed. I had just released a blogpost about Massaman curry, and that prompted a...
Like most people, I’ve expanded my cooking repertoire since the pandemic began. In part, I credit Costco for this. On a lark, my husband...
お久しぶり 。When Professor Brown heard that I was going to make sakura mochi (Sakura Rice Cakes) for Girls’ Day on March 3, she asked me if...
Picture it now A Japanese lunch appears on a red lacquer tray. Your eyes first espy the cold tofu garnished with wasabi. Then they shift...
A few weeks ago, we had a crisis at home. Sofi was demanding Dino-nuggets, but we were out of ketchup. This took us by surprise. Like...
Last time, I ended with the case against Asian Doughnut Theory No. 1. No, the Portuguese did *not* bring churros from China. Churros are...
A few months ago, I awoke to find it there. On my Facebook feed. “Hey Conejita! Thought of you when I saw this.” I groaned. It was the...
“Massaman curry is like a lover,” King Rama II of Siam (1768-1824) once wrote, “As peppery and fragrant as the cumin seed. Its exciting...
In March 2012, a chance trip to a restaurant changed my life. No, I didn’t meet Barak Obama, the Dali Lama, or Brad Pitt. For the budding...
About a year ago, I awoke to find the famous dumpling map whirling around on the interwebs. That map, lifted (!#@) from Rachel Laudan’s...
おはよう！Professor Brown has invited me to step in and take you to Japan for a quick tutorial on the food associated with the Japanese...
What’s in a name? That which we call a rose By any other name would smell as sweet -- Shakespeare, Romeo and Juliet Mr. Shakespeare was...
In 1996, I found myself eating often at vegetarian buffets in southern Taiwan. On most days, I ordered plates of braised gluten. The...
The idea for this blog goes back a ways. Five summers ago, I was sitting at a table with Yang Yong, a visiting student from China. We...
My first encounter with food history was in the fourth grade. One evening, my father came home to tell us over dinner that he had served...
January 6, 2021 was supposed to be another gloomy morning in Ann Arbor. At about 9 am, I awoke, still groggy from a night of wrestling...
Ever wonder why Asians put tapioca pearls in milk tea? The origins of sushi, tempura, or ramen? Or whether it’s disrespectful to Chinese...
Twenty years ago, I found myself in China during the Mid-Autumn Festival, living a stone's throw from the Forbidden Palace. The holiday...
By Benjamin Guan, Alison Li, and Andrea Lin April 26th, 2020