Red-braised pork – the official version
According to a report in the Daily Telegraph, a local government in Hunan is issuing precise instructions for making Mao’s favourite dish, Red-Braised Pork (hong shao…
According to a report in the Daily Telegraph, a local government in Hunan is issuing precise instructions for making Mao’s favourite dish, Red-Braised Pork (hong shao…
According to reports in various newspapers (such as the Guardian in the UK), legal experts in China are proposing that a new law to prevent the…
The legendary Catalan chef Ferran Adria announced last night that he would be closing his restaurant, El Bulli, after the next two seasons. As I think…
I spent yesterday experimenting in my kitchen with Zhang Xiaozhong, the head chef of Barshu restaurant, where I work as consultant. A few people have emailed…
You can hear me talking about eating shark’s fin (or not) on the BBC today (or read the piece here). While I was writing it, I…
我的博客一般是用英语写的,可是我觉得我真应该把这篇小文章翻译成汉语啊!我写的是关于一位美国记者作家最新发表的著作,即麦克尔·波兰(Michael Pollan)的《捍卫食物》(In Defence of Food)和《杂食者的困境》(The Omnivore’s Dilemma),这两本书在美国和欧洲有很大的影响。他基本的观点 如下:最近几十年,营养学发展了很多,可结果是人们现在一点也不知到怎么吃了,脑子里填满了各种营养信息,太混乱,而且常常是自相矛盾的。营养学家也犯了一些严重的错误(譬如说,以前告诉我们动物脂肪对人体很危险,应该用人工食品代替, 而且过了几十年,发现了这些人工食品本身也是非常危险的。) 麦克尔·波兰的建议是:“要吃事物,但不要太多,而且最好多吃植物。”(’Eat food. Not too much. Mostly plants.’) “食物”一词在他看来是用可以辨认的成分做成的真正食品,不是那些在当地的超级市场上出售的那些怪异的、高科技的“类似食品的东西”。他也指出,我们的祖母一代远比我们了解如何吃得好,因为他们的大脑里没有被自相矛盾,而且是一些误导性的建议弄得六神无主,她们采用是一种大致相同方法喂养她们的家庭。所有这些都是我本人受到他在《纽约时报》发表的最新文章中得到的启迪。
I’m sure many readers of this blog will be familiar with Michael Pollan and his work – especially the eminently sensible, and absolutely timely polemic In…
One of the great things about having Chinese friends is that they really know how to look after you when you’re ill! I dropped into the…
Francis Lam has written an interesting piece on the history of General Tso’s chicken for Salon.com. And I think it may clear up one of the…