Chinese Food« Previous Entries
Big news in menu world. Harley Spiller’s immense Chinese menu collection (and an indirect inspiration for my book) is going to the University of Toronto. He sold it for $40,000, which may sound like a lot. But actually isn’t if you consider there are 10,000 items in it. I thought it might go to the NYPL. […]
Happy to say that The Search for General Tso has been acquired by IFC/Sundance for distribution and will be in theaters (and VOD) on January 2, 2015. Director Ian Cheney did a great job of shepherding through the film, which was repped by Cinetic Media, of indie film fame. Here is the trailer below. Plus […]
I’m excited to announce that “The Search for General Tso”, a documentary that I have been working on with director Ian Cheney, is going to be premiering at The Tribeca Film Festival. This is a long project in the making. It’s been four years since I first met Ian Cheney and Cur “Search” has […]
Hakkasan, the London-based luxury Chinese chain I went to for my book, opened up a New York City location. It’s high end. The New York space is 11,000 square feet and seats 200. Most entrees are $22 to $88. But one dish is $888 for Japanese abalone with black truffle. It’s located in Times Square, […]
MSG now regrets putting up a graphic of Jeremy Lin’s head over the broken fortune cookie. Almost inevitable. But still, I think someone must have thought this was a good idea. And no one thought maybe it wasn’t. On television is the strangest part.Â
The New York Times Magazine has a piece byÂ Hilary Greenbaum and Dana Rubenstein on how Chinese takeout boxes are uniquely American (Chinese takeout boxes are all but unknown in China)Â My favorite fact that they dug up: On Nov. 13, 1894, in Chicago, the inventor Frederick Weeks Wilcox patented a version of what he called a […]
I stopped by the American history museum of the Smithsonian and was superexcited to see three objects that I have encountered in my research were now on exhibit and part of the museum’s permanent collection The kata grills from Gary Ono, which were used to make superearly fortune cookies in the Japanese Tea Garden in […]
I spoke at the National Archives today. That’s right, the same building as Constitution, Bill of Rights, Declaration of Independence! It was part of the “What’s Cooking? Uncle Sam” exhibit, which examines the federal government’s impact on the American diet. The building: And the little sign for the talk. Update: The chief of research offered […]
This is amazing. General Tso’s nachos. He’s gone south of the border.
I got these certificates in the mail yesterday. Superfun.
Sent to me by David Lefer.
More update. To sign up for announcements of future food tours, sign up below Enter your email address: A TinyLetter Email Newsletter Update! I’m adding an additional tour on April 3, at 2 p.m. Meet at 215 Centre Street inside the lobby of the Museum of Chinese in America. Donate $88 to the workshop atÂ aaww.org/donate […]
My friend, Barbara Martinez, alerted me to the fact that my appearance on Martha Stewart inspired her to create the baby booties. (click on the booties, annoying that they don’t have an individual link to each finalist.) Here is what she writes (she got the middle initial wrong, but whatevs). Della S. Oregon City, OR […]
The Smithsonianâ€™s National Museum of American History is presenting a Chinese American display, Sweet & Sour, opening March 17, 2011 (two days after my birthday!) in the lobby. I helped a bit with linking them together with the items, including the original Japanese kata that were used to grill some of the first fortune cookies […]
Influential personalities in restaurant industry.
Shin Azumi forÂ Lapalma has designedÂ a fortune cookie-shaped chair which was presented atÂ Imm Cologne 2011, though there has been some controversy about it since then. According to Swiss Miss, it is built from a single sheet of plywood. While it looks fragile, it’s actually incredibly stable, thanks to the clever weight distribution achieved via a specifically […]
It’s actually not bad, carby overload, with cool crispy and grainy and sauce texture. It’s arguably the most popular Irish-Chinese dish. Best when you are drunk from beer, I’ve been told. Best description when they called it “Chinese poutine.”
Grand Central Publishing today abruptly announced that Cary Goldstein, publicist extraordinaire and deputy publisher, is going to take over as publisher of Twelve, effective immediately (their website changed quickly enough). This is covered by The New York Times, the Associated Press, Publishers Weekly. Cary recently signed a two-book deal with Christopher Hitchens, who was diagnosed […]
Tracking Chinese restaurants, chop suey and fortune cookies over the last two centuries via Google booksSunday, January 9th, 2011
This ngram is a broad metric of the concepts in Google books, and the dates generally track with my research: "chop suey" jumping around 1896, "fortune cookies" surging after World War II, and "Chinese restaurants" making an appearance in 1860, around the beginnings of the first waves of Chinese immigration. Â " Notice how "Chinese restaurants" […]
Yummy? Or not.
Every day for a year, a writer, Matt Kelsey, is going to follow the advice of a fortune cookie and play the lucky numbers, to see if it really will make a difference. Here is his press release, which I was fascinated by in part because it’s on the Kansas City Star website. Sort of […]
Help bring General Tso and his chickens to a theater near you! I am co-producing a feature-length documentary on American Chinese food with the Peabody-award winning team behind King Corn, Ian Cheney and Curt Ellis, called “The Search for General Tso.” We think it’s a great way to bring my research to a larger audience […]
From left to right: Ian Cheney, director and co-producer Curt Ellis, co-producer Me, co-producer, and translator Taylor Gentry, director of photography We went up to get some panoramic shots for B-roll. This is a film (gasp) shot that Taylor took. It looks like Instagram. But it’s not. No filter to be had to do this. […]
In all its glory, from Peng’s Agora Garden in Taipei. We filmed it very carefully.« Previous Entries