2007/02/18
China’s True Dash of Flavor (aka MSG)
A New York Times piece delves into Chinese cuisine. I have some comments to make, so here we go.
By FUCHSIA DUNLOP
Published: February 18, 2007
TODAY the Chinese Year of the Pig begins, and Americans across the country will venture to their local Chinatowns for a festive meal. Yet despite the enduring popularity of Chinese food, many still see it as strictly a down-market cuisine, more the stuff of cheap takeout than one of the world’s great culinary cultures. In the old days of chop suey and egg foo yung, this reputation may have been justified, but now that fine and authentic Chinese dining is available in the United States (if you know where to look for it), why do so many people still think of it as junky?
(Read the article)
Comments(2)