A cake, sausage or stew to rule over us?
It’s funny how the UK’s weird and inconclusive general election result has brought out the food metaphors! The Mayor of London, Boris Johnson, spoke of a…
Frog ovaries for dinner
When your dinner guests include a scientist who makes ice cream with liquid nitrogen at his own parties, and a food writer and broadcaster who is…
Rapeseed oil and grass-fed beef
When cooking Chinese food, I have been in the habit of using groundnut oil, which is neutral in flavour, stable at high temperatures and relatively easily…
Bordeaux is the new Prada (or the new shark’s fin?)
Chinese merchants and investors are planning to snap up much of the acclaimed 2009 vintage of Bordeaux wines, according to this piece in the Guardian. The article…
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 an 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).…