Who here was raised on homemade Chinese food every night?
Who here prepares homemade Chinese for for their family every night?
Uh huh. I thought so.
There’s hope for you yet. That’s the premise of Cheryl Lu-Lien Tan’s new food memoir “Tiger in the Kitchen”. A former fashion reporter for the Wall Street Journal, Tan subsisted on salad lunches (dressing on the side!) until she found herself laid-off in as a result of newspaper downsizing. Tan makes lemonade, by spending a year travelling back and forth to Singapore — where she learns the secrets of Teochew Chinese cooking from her aunties and grandmother. Check the new online magazine, Talking Writing , this spring for my full review of the book. Bay Area folks can also catch Tan’s San Francisco appearance.
The book has gotten me thinking about how I…
- grew up with a working mother who still managed to cook homemade — albeit simple — dinners every night
- ate what was on my plate (fish eye balls, eggplant, and pig’s feet)
- only complained about foods (cilantro, shitake mushrooms, liver) that were truly unpalateable.
And about how my own children…
- won’t eat chicken on the bone, sandwiches with mayonnaise, most vegetables,
- expect to go to restaurants several times a week
- are largely out of touch with the food traditions of my culture.
Something’s gotta change. And I’ve got a few ideas. Stay tuned for more, coming soon on…
HapaMama Food !
What are your food memories and traditions?
How are you passing them on to your children?
Could you use a little help?
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May 03, 2012
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April 03, 2012
These totally make my mouth water. So simple but soooo good. Dinner to
These Chinese fried eggs sound delicious in its simplicity. Thanks for
Sounds like you and I read the same books as children -- I thought abo
Interesting share! We wonder why they specify "Non-Hispanic Asians" co
When you describe the trajectory of the Asian male character, it does