We continue our ruminations on the impact of Chinese migration on Asian eating. But instead of merely calling attention to this phenomenon, I would like to bring the discussion back to a larger problem that we touched upon earlier in the term. Can we talk about a cuisine having an "essence"? Are there drawbacks to thinking about cuisines as being "owned" by particular cultures? How do we demarcate the boundaries of a culture in a world where people move and recipes are shared

A virtual mochi food lab for my students.

Over the last couple of weeks, we have tackled the role of colonialism in Asian food history. Since the sun is finally out and the weather has warmed up, it's time to change our tune and leave behind this sad history. As Linh Trinh pointed out on Thursday, it would be a mistake to chalk up everything in Asian food to European imperialism! I wholeheartedly agree! This week and next, we'll look at how human migration has done its part to make Asian food a lot yummier. This is a

On February 24, The New York Times published an opinion piece , “Why Did the Coronavirus Outbreak Start in China? Let’s Talk about the Cultural Causes of This Epidemic.” Its author, Yi-Zheng Lian, blamed the recent epidemic on the scholarly Chinese medical tradition. For millennia, elite writers supposedly implanted misguided ideas about health and virility into the “Chinese collective consciousness.” Such ideas, Lian charged, have come at a high cost to global health. The o

Do you like halva or flaky Chinese New Year candy? Then read up on the history of this cosmopolitan treat.

Chopsticks are ubiquitous in Asia. They are so essential to everyday life that the region -- which encompasses China, Korean Peninsula,...

Guest Blog by Brian Dott, Whitman College

A blog by Jin Feng, professor of Chinese at Grinnell College

Mung bean starch jelly is a popular food in China, especially during summertime. When the smooth, bouncy, and cool jelly slides down the...

Chinese food is known for its diversity. But in the last two decades, a new trend is emerging: an increasing number of people have turned...

Ever wonder what the rulers of China ate? Read all about the history of a sweet milk curd made with.... none other than rice beer.

Summary of Paper, Global Chinese Food conference, University of Michigan, Dec. 2019 Silk and Milk: The Medieval Silk Routes and Food in...

Many people think that Chinese American food was invented in the form of chop suey during the California Gold Rush. In fact, the Chinese...

Spicy, fragrant, and mint, this pastry reportedly came out of the emperor's own kitchen. Read all about it.

In the mood for something simple and decadent? Try this 17th-century pastry from Suzhou. It's flaky, sweet, and storied.

Nowadays, we associate Tibetans and Mongols with milk tea. But the Chinese once could not get enough of the stuff.

Who came up with the idea of mixing milk with black tea? If you think Europeans were the first to do this, think again.

Think cheese wontons were invented in the USA? Think again. Here's a 16th-century recipe!

Buttery, fluffy, and fragrant -- these steamed buns used to delight people in the Song dynasty.

It can be hard to imagine Chinese food full of dairy. Here's a recipe that will not only help you imagine the past, but also tempt you.