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Mother and grandmother lessons in Chinese cooking cookbooks


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In the last couple of months, three fantastic cookbooks that contextualize what it means to cook Chinese food from a second-generation perspective have been published. Taken together, they provide a snapshot of how the authors of these books detail the push-and-pull of assimilation into Western culture as children while also maintaining connections to previous generations’ cultures and traditions by learning to cook from the most important women in their lives.
In “My Shanghai: Recipes and Stories From a City on the Water,” Boston-based blogger and author Betty Liu details the cooking of Jiangsu province, or “the land of water” just north of Shanghai, with influences from the Zhejiang province to the south and the “hard-to-describe” cooking of Shanghai proper. As Liu states, “Shanghai’s culinary borders are blurred, drawing deeply from its neighbors.” ....

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At home upstate with Ruth Reichl


At home upstate with Ruth Reichl
At home upstate with Ruth Reichl
The famous food writer shares her Hudson Valley life, including where she eats, what she s working on, and driving the Taconic
Rose Palazzolo
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Ruth Reichl, the former editor-in-chief of Gourmet magazine, lives full time at her Spencertown home in Columbia County.Ruth Reichl
In 2009, after Gourmet magazine was shuttered, Ruth Reichl moved full-time to Spencertown in Columbia County, to her sun-drenched home on a hill that she and her husband built in 2002.
Reichl the former food editor at The Los Angeles Times, restaurant critic of The New York Times, six-time James Beard winning author, best-selling memoirist and, for a decade, the editor of Gourmet magazine decided it was time to make a big change. ....

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