Archive for February, 2013

Curbing our greed for meat

Posted by Fuchsia on February 18, 2013
Banquets, Chengdu, Chinese food culture, Development, Environment / 6 Comments

Scientists are again urging people in the developed world to eat less meat for environmental reasons. Here’s a quote from a piece on the Guardian website today, which outlined some of the environmental consequences of our addiction to cheap meat:

The answer, [Prof Mark Sutton, lead author of a UN Environment Programme (Unep) study published on Monday] said, was more vegetables on the plate, and less animal protein. “Eat meat, but less often – make it special,” he urged. “Portion size is key. Many portions are too big, more than you want to eat. Think about a change of culture that says, ‘I like the taste, but I don’t need so much of it.’” Continue reading…

Year of the Snake

Posted by Fuchsia on February 13, 2013
Uncategorized / 5 Comments

Aperitivo (snake's blood in rice wine)

A snaky infusion of rice wine

Bizarrely, I spent this Chinese New Year’s Eve teaching cookery in Houston, and then eating Tex-Mex! (Molten cheese with tortilla chips; a San Antonio ‘puffy taco’ stuffed with smoked chicken; a great platter piled with a tamale, a couple of enchiladas, refried beans and rice – all very tasty, but incredibly rich and heavy! Could have done with a salad or some stir-fried greens. The highlight, for me, was one of the sides, the scrumptious refried beans cooked in lard.) On New Year’s Day I travelled back to Washington DC, where I was staying with friends. So no Chinese food at all – not even a fish!

Snake soup

Anyway, since it’s the Year of the Snake, I thought I’d post some pictures of snake delicacies from a visit to Fujian a few years ago.

What kind of snakes are these, in the kitchen? Anyone know?

Every Grain of Rice US edition now out!

Posted by Fuchsia on February 04, 2013
Uncategorized / 10 Comments

The US edition of Every Grain of Rice: Simple Chinese Home Cooking, is out today, published, like the American editions of all my books, by W.W.Norton. It’s the same book as the UK edition, but with Americanised measurements and so on, and a different cover.

Wonderful response so far, like this lovely piece in LA Times, this review by Asian Review of Books, and this one by Carolyn Phillips on Zester Daily.

I hope it will help American readers discover the joys of Chinese home cooking, especially vegetables!