Chinese food in Sydney
There’s a piece by me in the Financial Times today, about the way Chinese and Asian food has been localised in Sydney…
The wrong kind of recycling
The China Daily reports that one in ten meals in China may be made with old, recycled and potentially carcinogenic cooking oil. The State Food and…
Should China grow GM rice?
There’s anĂ‚Â interesting piece in the China Daily today that brings together three contrasting views on China’s decision to allow the cultivation of genetically-modified rice.
So it’s not just the Chinese…
…who have been eating bits of endangered shark (as I think I mentioned once before). According to this piece in the Daily Telegraph, around 20,000 tonnes…
Grapple factor
I’m pleased to see that an American blog has picked up on the term ‘grapple factor’ – a term invented by my father to describe foods…
Gong Bao chicken
I’m quite chuffed to read this thread on a Chinese web discussion board about Gong Bao chicken (apologies to those of you who can’t read Chinese).…
Of vinegar and other matters
There’s an interesting, and at times hilarious, thread on Chinese cooking tradition on Chowhound – lwong’s dryly witty comment had me laughing out loud: ‘We see…
A drawing
Sometimes I just have to draw, like today (although it’s the first time in ages). More than anything, I like drawing faces, and so, when like…
To cook a camel
I’ve been discussing camel cookery with my friend Anissa Helou, an expert on Middle Eastern food, and Charles Perry, an expert on Medieval Arabic food, on…