Miranda BrownMar 2, 20203 minDon’t Blame Chinese Medicine for the Coronavirus: A Response to the New York Times Op-EdOn February 24, The New York Times published an opinion piece, “Why Did the Coronavirus Outbreak Start in China? Let’s Talk about the...
Miranda BrownFeb 20, 20204 minHalva in the Middle Kingdom: A Touch of Chinese SophisticationDo you like halva or flaky Chinese New Year candy? Then read up on the history of this cosmopolitan treat.
Q. Edward WangFeb 5, 20204 minWhy Chopsticks? Their Origin and Function in Asian Culinary CultureChopsticks are ubiquitous in Asia. They are so essential to everyday life that the region -- which encompasses China, Korean Peninsula,...
mdbrown2Jan 5, 20204 minGuest Blog by Jin FENG: Apricot Jam and Tomato PasteA blog by Jin Feng, professor of Chinese at Grinnell College
Yan LIANGJan 4, 20203 minMung Bean Starch JellyMung bean starch jelly is a popular food in China, especially during summertime. When the smooth, bouncy, and cool jelly slides down the...
Q. Edward WangDec 27, 20194 minThe Global Appeal of Pungency: Sichuanese Food as Chinese Food 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...
Miranda BrownDec 26, 20194 minRice Beer and Palace "Cheese" 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.
Gene AndersonDec 23, 20194 minSilk and MilkSummary of Paper, Global Chinese Food conference, University of Michigan, Dec. 2019 Silk and Milk: The Medieval Silk Routes and Food in...
jeffreypilcherDec 23, 20194 minThe Manila Galleon and the Original Chinese American FoodMany people think that Chinese American food was invented in the form of chop suey during the California Gold Rush. In fact, the Chinese...
Miranda BrownNov 5, 20193 minSpicy Rose Pastry from the Palace KitchenSpicy, fragrant, and mint, this pastry reportedly came out of the emperor's own kitchen. Read all about it.
Miranda BrownOct 25, 20192 minA Taste of Tiger Hill, Pastry from a Lost Foodie ParadiseIn the mood for something simple and decadent? Try this 17th-century pastry from Suzhou. It's flaky, sweet, and storied.
Miranda BrownOct 17, 20193 minCreamy Tea in China: A Forgotten HistoryNowadays, we associate Tibetans and Mongols with milk tea. But the Chinese once could not get enough of the stuff.
Miranda BrownOct 12, 20193 min“English Tea” in Sixteenth-Century China Who came up with the idea of mixing milk with black tea? If you think Europeans were the first to do this, think again.
Miranda BrownSep 1, 20193 minNot Panda Express: Cheese WontonsThink cheese wontons were invented in the USA? Think again. Here's a 16th-century recipe!
Miranda BrownAug 21, 20193 minLychee Buns: A Taste of Song-Dynasty LuxuryButtery, fluffy, and fragrant -- these steamed buns used to delight people in the Song dynasty.
Miranda BrownAug 7, 20192 minA Chinese Cheese “Baklava” (16th century) 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.
Miranda BrownJul 28, 20192 minA Fourteenth-Century Buddhist Bun Here's a recipe for a fourteenth-century Buddhist feast. It's vegetarian but rich and filling.
Miranda BrownJul 20, 20192 minApricot-Kernel “Yogurt”Wanna get away from milk, but not sure about soy? There’s good news. I have an ancient Chinese recipe. It tastes better than the almond milk
Miranda BrownJul 12, 20192 minTaro TapiocaIf tapioca pudding doesn’t sound like a Chinese food, you’d be right. In my mother’s kitchen, it was much more. It was also medicine.
