Comments on: Jennifer 8. Lee – The Interview

By: Caroline

Caroline — Wed, 16 Apr 2008 23:35:35 +0000

Very interesting thread about rice and economic prosperity. I am Korean-American. When I visited Korea in 2002 with my mom, we noticed the much small bowls of rice served with meals. In fact, I was told by a Seoul resident that one of the ways they could tell a local from a visiting Korean-American was by the amount of rice consumed: Korean-Americans almost always asked for more rice.

Thanks for the interview. I just ordered my copy of Lee’s book.

By: Kian

Kian — Fri, 11 Apr 2008 13:46:52 +0000

Rice is generally still eaten with a meal at home even now in China. It is however common to either completely skip rice or serve it at the end of a meal in a more formal or restaurant situation. This custom is pretty much standard in all predominantly Chinese community (including Singapore, Hong Kong and Taiwan).

I also believe there is a certain economic status factor in minimizing the starch consumption in a meal. At least this is the case in the Chinese culture. (Not always the case for other Asian culture.) The increase affluence in China did make it possible for the more prosperous area, such as in the city, to increase the meat and vegetable in their meals.

The starch course is not always a rice course. It is sometime replaced by noodles of steamed bread. Especially in a birthday celebration, the noodle course is absolutely necessary. The long strand of noodles symbolizes longevity.

By: Robyn

Robyn — Fri, 11 Apr 2008 09:44:13 +0000

It’s worth noting that rice was eaten *with* the meal (ordered by the jin, paid for with ration coupons) in China in the mid-80s, and as late as 1990 (my last visit before the 2nd half of the nineties). Yet another indication (in addition to the fact that meat dishes in contemporary China have a much greater ratio of meat to veg than they did, back then) of how diets and views of rice have changed as the country has prospered economically.

(Interestingly, rice is still eaten with the meal in other, more economically ‘developed’ Asian rice-eating countries, like Thailand, Malaysia, and Japan. I wonder why not in China.)

By: Kian

Kian — Wed, 09 Apr 2008 02:36:57 +0000

Diana (AppetiteforChina), Thanks for the link to SH magazine article. I knew Chris’ article was to appear this week in print. I was not aware that it was to be published on-line as well.

China absorbs capitalism ideas like sponge! It was not surprising food delivery is becoming popular. Last autumn I was in Shanghai and noticed the food delivery site Sherpa.com.cn, which started in Shanghai, had expanded to Suzhou. I believe they are starting Hangzhou delivery soon.

Culinary traditions have always been dynamic and absorb influences from other cultures. For example chili peppers and peanuts were not native to China, or Asia for that matter. Yet Chinese cooking embraces both ingredients. I am not suerprised to see young Chinese chefs beginning to experiment with Western techniques. Culinary art is fascinating that way.

I do, however, believe understanding the basic techniques of a particular cuisine is paramount to intelligently interpreting it in a fusion or blending concept.

By: AppetiteforChina

AppetiteforChina — Wed, 09 Apr 2008 02:01:24 +0000

The one thing I should dispute though, from reading some of the reviews and her blog, that she writes rice in China is always free. My experience in China now is that rice is almost never free, even the first bowl. (Ah, the growth of capitalism!) Also, food delivery are increasingly popular here, especially in cities like Beijing. It’s rather ironic that America adapted Chinese food, and then China in tern adapted the American idea of delivering that food.

By: AppetiteforChina

AppetiteforChina — Wed, 09 Apr 2008 01:50:04 +0000

I had read a few reviews of this book but can’t find it in China. Speaking of interviews, I saw you quoted in SH magazine in a feature about Jiangsu cooking. Here’s the link in case you haven’t seen it already: http://www.shmag.cn/feature/jiangsu