2016年9月8日星期四

最好和最糟糕的肉类

在您正在访问的国家吃街头食物的一个很大的乐趣是尝试您以前从未尝试过的肉类的机会(新的动物和新的部分熟悉的动物)。在研究本书的过程中,我向我自己的名单(驴和狗立即想到了几个新动物)以及大量的新器官和事物,它总是令人兴奋。关于新体验的东西 -biwei体育app 没有什么比这更好的了。不幸的是,当你在家里尝试完全新的东西时,当你在家里尝试完全新的东西时,那一点令人兴奋,所以我们通过别人嘲笑。betwayappThis list由Andrew Zimmern判断的最佳和最糟糕的品尝动物 - 这是一个尝试更广泛种类的动物的男人,而不是地球上的任何人(以及我讨论的人之前在这个网站上) - 是替代生活的Crèmedelacrème。许多读者可能已经尝试过小龙虾;较少的将尝试豪猪。请注意,驴是列表中的第二件。在中国的地区的公民,这不会让公民感到惊讶。除了驴,整个列表都很有趣。多么擅长提醒我们有多少食物可以在一生中尝试!

I'm establishing a tradition of using this photo of Andrew Zimmern.

2016年7月10日星期日

论破坏惯例的价值

Routine: we're all guilty of it. It serves it purpose, to be sure, but it also has a sinister side, for routines can often lead to ruts. That's one of the great things about travel--it gets you out of your routine and into a whole world of new experiences. Of course culinary experiences are high on that list. How much fun is it to eat something you've never eaten in a place you've never been? Lots of fun!

然而,即使在旅行时(或在外籍人士的情况下),也很容易落入常规并选择熟悉扩张视野。这个列表“5 Dishes Every Expat Over-Orders“从城市周末上海是一个很好的提醒,超出了大量的舒适性,舒适的食物。阅读它以获取乐趣或记住破坏程序的价值。全面披露:当我在中国生活时,其中唯一一个我犯了过松的是西红柿(炒番茄和鸡蛋)。我能说什么?它是(并且是)可靠美味。

Mmmmmmmmmm.....

星期二,2016年5月24日

你有它:甚至奥巴马喜欢街头食品

本网站很少触及政治,但这个故事太好了,更好地更好了:奥巴马总统本周在越南,他用着名的食品食家店安东尼·巴尔德共享一顿饭。不仅仅是任何一餐,当然 - 他们吃了bún chả在一个墙上的河内面条店!也许它不是中国人街头食品,但我认为美国总统在东亚的街头食品店停下来,在这里提到了ChinesestreetFood.com。阅读更多关于奥巴马 biwei体育app- 巴尔德晚餐的信息这里


Friday, April 22, 2016

美国的“民族食品”

American cities and suburbs are teeming with so-called "ethnic" restaurants: Chinese, Thai, Lebanese, Mexican, Vietnamese, Indian, etc. There are thousands of them, and they are often quite popular. But what makes a type of food "ethnic" while others aren't (take Japanese, French, or Italian, for instance, all cuisines that don't usually get ghettoized in the same fashion)?

那有什么意思?

Why are Americans willing to pay higher prices for some countries' cuisine (again, check out French, for example) but expect "ethnic food" to be cheaper, even if that means sacrificing some quality? Speaking of quality, why are some culinary traditions seen as tasty but one-dimensional while others are marveled at for their complexity and variation? Americans frequently express an interest in "authenticity," but what does that word actually mean, especially if your only familiarity with the cuisine comes from the restaurants here in the States? What does all of this say about subconscious views about inferiority and superiority of different cultures? These and other fascinating questions and issues are discussed at length in这次采访published in the Washington Post with Krishnendu Ray, the chair of nutrition and food studies at New York University and author of the new book "The Ethnic Restaurateur." I encourage you to read it and ponder the issues therein (especially if you are one of those Americans who craves "ethnic food"...time to do some self-examination, perhaps).

来自我的文章的一个特别相关的报价是:“我们越多了解文化,我们就越能理解其细节。”biwei体育app这是简单的,是我写这本书的主要原因之一。除非你在那里伸出并挖掘表面,否则你无法欣赏文化的复杂性。当然,我有义务说如果你真的想要正宗,高品质的食物,和你真的想探索文化的细微差别,没有比旅行更好的方法......也许是用当地食物的指南掌握......不是我有什么特别的想法。

2016年1月25日星期一

为什么中国食物如此令人上瘾

Reports out of China this week indicate that35间餐厅怀疑非法与罂粟粉线的食物。为什么?可能是因为粉末可能提供温和的麻醉效果,并且可能甚至让顾客沉迷于那个餐馆的食物。(显然,目前尚不清楚它实际上有效,但这是目标。)现在一切都变得如此清晰......它总是曾是很难放下那些persimmon cakes在西安......

2016年1月22日星期五

东西方味道分裂

I've written several times about my distaste for classifying unfamiliar (to you) foods as "bizarre" or "exotic," as it tends to say more about the classifier's world than about the food itself. It suggests too narrow a cultural framework, and typically carries some uncomfortable Western-centric (often even Caucasian-centric) baggage. That being said, I do get it. I can understand why somebody who grew up in one culture would find some foods from another culture a bit odd (兔头, 例如)。这不是我通常会选择分类食物的方式,但当然它会有意义的是其他人可能会有意义。

With all that in mind, it was with great interest that I read本文在打击(一个“在线杂志重点关注叙事新闻 - 写道和视觉 - 关于葡萄酒,烈酒和鸡尾酒”)谈论biwei体育appbaijiu(中国最大的精神),中国人民和西方人对它的看法不同的方式,以及他们用来描述它的不同语言。biwei体育app

九金
Baijiu照片由Wikimedia User Badagnani

这篇文章令人着迷,我鼓励你读整件事。要抱怨你的胃口,这里有三个引号:
“百九的中国奖项是什么是香水:它的强度,复杂性和持续时间。同样的力量 - 较强的更好。顺便说一句,这些也是局外人在白津发现最令人憎恶的两个品质。”
“这不仅仅是我们不能同意我们用来描述风味的语言,这甚至不同意口味所需的意见。”
"If it follows wine’s lead [in entering the Chinese market] in the West, baijiu must take the path of the wandering missionary: Adapt to local custom, convert the natives and arm them with the tools they need to create more converts. Proselytizers must seek common ground and embrace local substitutes. Foreign drinkers might grasp a baijiu’s pineapple notes, but perhaps grassiness is more intelligible than Chinese medicine, fruit leather better than dried dates. Admittedly, this approach does little to bring us closer together. So long as we lack a common international language with which to describe flavors, we are left largely where we started: in a segregated barroom, enjoying the same beverage at a distance from one another. They cannot participate in our discussions, nor can we in theirs."
如果所有这一切都是真正的Baijiu,那么它也可能对街头食物真实。我为西方观众写了我的书;如果我正在为中国观众写作,也许我需要完全不同的单词。在谈论食物时,我们不会分享相同的语言,如白鹭,我们不能总是就品味的东西“好”。biwei体育app这是一种文化鸿沟,虽然对我而言,值得桥接。通过吃当地的食物,这些食物不会陷入你所期待的类别,你认为“好”,你来了解当地的心态一点。正如本文的作者从思维思维的那样,像油漆一样稀释为作为一个鉴赏家,所以每个人都可以学会欣赏不同的质量标准。味道和语言中的差异总是存在差异,但值得一个人的时间来寻求机会更好地了解这些差异(如果你很幸运(像我这样),你可以学会爱陌生的风味)。

Tuesday, January 19, 2016

为什么他们在韩国使用金属筷子?

Admittedly this has only a tangential relationship to both China and street food, but I thought本文很有意思,并希望通过它。这个问题:为什么韩国人(显然)使用金属筷子,当大多数筷子 - 使用世界兴趣木或竹筷子?

这是文章中有用的图形。

文章提出的一个理论:
一个主要的理论是百济会期间的皇室开始使用银筷子作为保护自己被敌人中毒的方式,因为银色会在与有毒化学接触时改变颜色。

Interesting thought. The article also lists several other theories, all of which seem to have a reasonable level of plausibility. I wouldn't want to steal all their thunder (and page clicks), so I'll avoid sharing those other theories and let you click on over to read more on your own. Just some fun stuff to file away in the "you learn something new every day" category.

Thursday, January 14, 2016

四年更新

在一个令人愉快的情绪上,我留下了同一天,我为中国开展了我的书,我们最喜欢的一些朋友有他们的第二个孩子。本周早些时候,那个孩子四点了。令人难以置信的是,这意味着自从我开始我的大中国旅程以来已经过了四年。我从来没有想过它需要这么长时间才能将这本书进入世界,但在这里我们都是。有些延误是值得的,有些人没有,但所有人都为漫长的过程做出了贡献。

所有这些都说的,你可能会问现在的东西在哪里站在哪里。好吧,这是一个好消息:本周早些时候我将我的最后一点文本发布到出版商!有什么可爱的感觉让我的盘子。现在出版商正在制定和设计。一旦完成了,我认为我们将非常接近出版。在此处待在此处进行更新。

与此同时,谢谢您继续读取和兴趣。我很感激通过这个页面脱脂的每一组眼睛。