Sept. 1 - Intersections of Chinese, Japanese, and Korean Cuisines

[Bill Hilt]

Hi Angela--it would be interesting to know more about Sichuan foods prior to the use of chili peppers from the new world.  It seems thy would have been using the Shichuan pepper prior to other chilis arrival.  Maybe their food was spicy pre-chili pepper as well?

 

[Bill Hilt]

I think my cooking improved 10 fold when I got a better iphone 🙂  Did you make the sauce or use something premade?  I haven't made Bulgogi, but I've considered it.  I think there is heavy use of Asian pears in the sauce, but it's been a long time since I have looked into this.  Sometimes it's better to just grab some sauce off the shelf.  

 

[Bill Hilt]

I'm going to have to add this one to my list.  My daughter is moving to NYC after her wedding in February.  When I visit, I will have a destination.  I appreciate your ideas and perspectives.  

 

[Bill Hilt]

Thanks for this resource--it looks like a good one.  It's nice that it is annotated, so one can know a bit better what they're getting into.  

[Bill Hilt]

I'm attaching a couple of photos of the candy map.  These are kind of old and now I have at least twice as many wrappers.  

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[Jennifer Smith]

Bill,

The pictures you post of your food are pretty amazing. I used a premade sauce. I don't have much time to spend in the kitchen, so premade is usually my go-to.

[Jennifer Smith]

Bill,

You may have mentioned this already, but where do you get the candy wrappers? Do you personally taste test all of the items?

Jennifer

[Bin He]

In addition to analyzing the impact on the Chinese food culture we saw in the article, this reminded me of another symbol of Chinese food culture-hot pot. Now you can see many hot pot restaurants in North America.

In my personal view, the hot pot represents a kind of acceptance and integration. All people eat in the same pot, and everyone can choose their favorite seasoning. This not only expresses a unified will but also allows for personal preferences. So from Guangzhou to Sichuan, almost everyone loves hot pot. In addition, the bottom material of the hot pot will also change due to geographical characteristics. For example, there are spicy flavors in Sichuan, porridge in Guangzhou, and mushrooms in Yunnan. These all reflect the identification of common eating styles in different geographies. Hot pot has also shown its flexibility with the changes of the times. In order to cater to the taste needs of more people, "Mandarin Duck Pot": a pot is divided into two halves, half spicy and generally tomato flavor. Now there is even a hot pot with nine grids. The hot pots used to be big pots, but now you can also choose single-person small pots. From this, we can see the influence of western food culture.

 

 

 

 

[Jennifer Smith]

Amy,

Thank you for sharing this resource. I can envision using this resource as a way to build my understanding of the topic and then sharing some of the information with my students.

Jennifer

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