{"id":1253,"date":"2017-12-14T23:37:15","date_gmt":"2017-12-14T23:37:15","guid":{"rendered":"http:\/\/adhc.lib.ua.edu\/site\/globalfoodways\/?p=1253"},"modified":"2018-01-18T20:37:21","modified_gmt":"2018-01-18T20:37:21","slug":"additional-resources","status":"publish","type":"post","link":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/additional-resources\/","title":{"rendered":"Additional Resources"},"content":{"rendered":"

TV Shows<\/strong><\/p>\n

\u201cSichuan with Eric Ripert.\u201d Anthony Bourdain: Parts Unknown, <\/em>written by Anthony Bourdain, directed by Nick Brigden, Zero Point Zero Production Inc., 2016.<\/p>\n

Anthony Bourdain hosts friend Eric Ripert as the pair travel the Sichuan province, trying foods anywhere from spicy to terrifyingly spicy.<\/em><\/p>\n

 <\/p>\n

Cookbooks and Blogs<\/strong><\/p>\n

Nancy, Chin. Mrs. Ma’s Chinese Cookbook<\/em>. Tuttle Publishing, 2013.<\/p>\n

Mrs. Ma\u2019s Chinese Cookbook<\/em> is a beginner\u2019s introduction to authentic Chinese cooking. It focuses on basic skills otherwise culturally taught– proper rice and tea preparation feature heavily.<\/p>\n

 <\/p>\n

\u201cThe Woks of Life – A Culinary Genealogy.\u201d THE WOKS OF LIFE LLC, 2017, http:\/\/thewoksoflife.com<\/a>, Accessed 9 Dec. 2017.<\/p>\n

The Woks of Life is an expansive collection of authentic Chinese and Chinese-American recipes that vary from incredibly simple to fairly complex. It also contains various links to equipment, ingredient, and culture resources for those who are yet to acquire their first wok.<\/p>\n

 <\/p>\n

Popular Works<\/strong><\/p>\n

Wei, Clarissa. \u201cThe Struggles of Writing About Chinese Food.\u201d Vice, https:\/\/munchies.vice.com\/en_us\/article\/yp7bx5\/the-struggles-of-writing-about-chinese-food-as-a-chinese-person<\/a>. Accessed 9 Dec. 2017.<\/p>\n

In this piece, Clarissa Wei discusses the complexity of cross-cultural food stories and the nature of appropriation. She focuses on her personal experiences with seeing her culture objectified in a way that is essentially uncomfortable yet still enlightening.<\/p>\n

 <\/p>\n

Lee, Jennifer 8. The Fortune Cookie Chronicles: Adventures in the World of Chinese Food<\/em>. New York: Twelve, 2008.<\/p>\n

New York Times reporter Jennifer Lee offers a sharp-eyed analysis of both Chinese and Chinese-American foods in a novel that is also interspersed with touching memoir.<\/p>\n

 <\/p>\n

\u201cExploring Chinese Food and Culture.\u201d The Spruce<\/em>, https:\/\/www.thespruce.com\/exploring-chinese-food-4128471<\/a>. Accessed 9 Dec. 2017.<\/p>\n

The Spruce at first resembles a simple, beautiful house-and-home website. Behind their drop-down menu, however, is this wonderful page covering an assortment of Chinese food related topics, from recipes to ingredients to preparation tips and beyond.<\/p>\n

 <\/p>\n

Scholarly Works<\/strong><\/p>\n

Lipman, Jonathan. “Chinese Geography through Chinese Cuisine.” Social Education<\/em>, no. 1, 2010, p. 17.<\/p>\n

In this essay, Lipman gives a brief overview of almost every Chinese region and province, identifying the geographical features that contributed to each\u2019s unique cuisine.<\/p>\n

 <\/p>\n

Liu, Haiming. From Canton Restaurant to Panda Express: A History of Chinese Food in the United States<\/em>. Asian American Studies Today. New Jersey: Rutgers University Press, 2015.<\/p>\n

From Canton Restaurant to Panda Express<\/em> offers a compelling history of Chinese-American food, and how it influenced authentic Chinese foods in return. It also features a compelling look at how Chinese-American immigrants shaped the most popular borrowed cuisine present in America today.<\/p>\n

 <\/p>\n

Liu, Junru. Chinese Food<\/em>. Introductions to Chinese Culture. Introductions to Chinese Culture. Cambridge, UK; New York: Cambridge University Press, 2011.<\/p>\n

This illustrated collection features discussion on Chinese culture and history, as well as an in depth discussion of geographical features and regional cuisine variations.<\/p>\n","protected":false},"excerpt":{"rendered":"

TV Shows \u201cSichuan with Eric Ripert.\u201d Anthony Bourdain: Parts Unknown, written by Anthony Bourdain, directed by Nick Brigden, Zero Point Zero Production Inc., 2016. Anthony Bourdain hosts friend Eric Ripert as the pair travel the Sichuan province, trying foods anywhere from spicy to terrifyingly spicy.   Cookbooks and Blogs Nancy, Chin. Mrs. Ma’s Chinese Cookbook. […]<\/p>\n","protected":false},"author":18,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[12,6],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1253"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=1253"}],"version-history":[{"count":4,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1253\/revisions"}],"predecessor-version":[{"id":1257,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/1253\/revisions\/1257"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=1253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/categories?post=1253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/tags?post=1253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}