Rachel Laudan

This time from Yong Cheng of UC Irvine.  Read the whole post here. A quintessentially American meal is perhaps more appropriate than a Chinese feast with dishes like shark’s fin and bird’s nest, and Hu’s chefs certainly know better than the White House chefs about how to prepare that kind of food. Besides, some Americans [...]

Following on my earlier post on Chinese tourists and food in Europe, this analysis of the White House State Dinner for President Hu by the very expert Fuchsia Dunlop is pertinent. It would be fascinating to hear what President Hu actually made of the dinner.  . . . perhaps he has cosmopolitan tastes. Many Chinese [...]

Friend and intellectual community-builder extraordinaire, Nicky Twilley, who I met at Postopolis 20101, asked this question to kick off her editorship of the Food Section of Good.  Here’s the executive summary. I’m a researcher first, a writer second. I research the history of food because I believe it has been a major driver of human [...]