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1 Burnside Cooking and Food- Food Writing

Serve the People: A Stir-Fried Journey Through China

by

Serve the People: A Stir-Fried Journey Through China Cover

 

Synopses & Reviews

Publisher Comments:

"[D]o not let Jen Lin-Liu's little gem of a book... pass you by." — The Wall Street Journal
 
Fresh out of journalism school, Jen Lin-Liu moved to China to learn about the country her grandparents fled half a century before. Once there, she discovered a passion for China's rich cuisine and embarked on a culinary journey to reconnect with her roots.
 
A memorable, mouthwatering cook's tour, Serve the People chronicles her progress from entry-level lessons in an unheated cooking school, to noodle-stall and dumpling-house apprenticeship, to an inhernship at a chic Shanghai restaurant. Along the way, she meets young men and women streatming in from the countryside in search of  a "rice bowl" (living wage), a burgeoning middle class hungry for luxury, and mentors who introduce her to Chinese life within and beyond the kitchen.
 
An unforgettable slice of contemporary China in the full swing of social and economic transformation, Serve the People is also the heartwarming story of a young woman finding an unexpected path home. 
 
 
"A delicatedly crafted steamed dumpling of a book... It's peppered with delicious descriptions, authentic recipes, humorous anecdotes, and all the goodness of a young woman who finds her way in life, and even falls in love." — The International Herald Tribune
 

Jen Lin-Liu was raised in southern California, graduated from Columbia University, and came to China in 2000 on a Fulbright fellowship. A food critic for Time Out Beijing and the coauthor of Frommer's Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, and Food & Wine. She is the founder of Black Sesame Cooking School in Beijing.

Synopsis:

A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.

Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where sheandrsquo;d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europeandmdash;and what could still be felt of those long-ago migrations? With her new husbandandrsquo;s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.

The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkeyandmdash;their tiny size the measure of a brideandrsquo;s worthandmdash;and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

Synopsis:

A memorable and mouthwatering cooks tour of todays China

 

As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for Chinas exploding food scene. When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.

About the Author

Jen Lin-Liu was raised in southern California, graduated from Columbia University, and came to China in 2000 on a Fulbright fellowship. A food critic for Time Out Beijing and the coauthor of Frommer's Beijing, she has also written for Newsweek, the New York Times, the Wall Street Journal, Saveur, and Food & Wine. She is the founder of Black Sesame Cooking School in Beijing.

Product Details

ISBN:
9780156033749
Author:
Lin Liu, Jen
Publisher:
Mariner Books
Author:
Lin-Liu, Jen
Author:
Lin-Liu, Jean
Subject:
Regional & Ethnic - Chinese
Subject:
Asia - China
Subject:
Chinese
Subject:
Cooking and Food-Chinese
Copyright:
Edition Description:
Trade Paper
Publication Date:
20090531
Binding:
TRADE PAPER
Grade Level:
from 12
Language:
English
Illustrations:
five b/w maps throughout, as part title
Pages:
352
Dimensions:
9 x 6 in 1 lb
Age Level:
from 18

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Chinese
History and Social Science » World History » China
Travel » Asia » China
Travel » Travel Writing » Asia

Serve the People: A Stir-Fried Journey Through China Used Trade Paper
0 stars - 0 reviews
$7.95 In Stock
Product details 352 pages Mariner Books - English 9780156033749 Reviews:
"Synopsis" by ,

A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.

Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where sheandrsquo;d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europeandmdash;and what could still be felt of those long-ago migrations? With her new husbandandrsquo;s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.

The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkeyandmdash;their tiny size the measure of a brideandrsquo;s worthandmdash;and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

"Synopsis" by , A memorable and mouthwatering cooks tour of todays China

 

As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for Chinas exploding food scene. When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.

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