I’m over at NPR’s The Salt this week, writing about a new book that combines two topics I’m really interested in: food and Asian culture. A month or so ago, I received a crowdfunding email for a book being published by UC Berkeley students. The undergrads, as part of a DECal course had researched traditional foods served to new mothers. You know… soups like chicken in sesame oil, pig’s feet in black vinegar. While I’m familiar with the Chinese soups, I was really curious upon reading that this project is documenting foods from other East and Southeast Asian cultures.
So go over to NPR and check out my story for interviews with Dr. Marilyn Wong and one of her students, Khanh-Hoa Nguyen, who spearheaded this book.