Skip to content

American Chinese Food Writing

About

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Search for:

Order Takeout: Social Media

Twitter
Instagram

Recent Posts

Democratic Design and the Future of Food Markets
A Three Michelin Star Bowl of Rice: Brief Thoughts on Benu
The Transformative Power of Food Trucks (Midstory)
Deciphering Baking: An Alton Brown-Based Infographic
Rustbelt Coffee: Brewing Post-industrial Authenticity (Hosted on Midstory)

Archives

May 2019
February 2019
December 2018
October 2018
August 2018
July 2018
June 2018
May 2018
April 2018
March 2018

Categories

Fun Stuff
Interviews
Midstory
Serious Stuff

Search for:

Tag: marketing

Asian Dessert, Southern Hospitality: Bringing Bubble Tea to Cookeville, Tennessee

What it’s like opening the first boba shop in your hometown.

Read More Asian Dessert, Southern Hospitality: Bringing Bubble Tea to Cookeville, Tennessee

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Order Takeout: Follow on Instagram

#latergram from dinner with @stonking @soleil_ho was right.

Finally get the wonder bread

Curious these days about the rise of nightclub-like all-you-can-eat Asian restaurants. Are they an import of urban dining from Asian capitals? A careful design that maximizes alcohol sales and turnover? The manifestation of an EDM loving Asian American subculture?

Incredible three days at the @foodmedialab. Biggest takeaway? That food media dreams are achievable. Many thanks to @andreanguyen88 @john_birdsall @jodiliano and everyone else who inspired. Great meeting @shirligig @sweet_leo_o_mine and so many others.

#tbt to a trip to @mofad earlier this year. Fascinating to speak with an expert in both culinary technique and history at the chef’s table. Tasting shifts in American Chinese cooking helped me understand how the cuisine's flavors have changed. Also a great gathering space for those interested in food--I shared the meal with a food magazine editor from Korea and an entire food studies class from NYU.

A 1962 cookbook that's a “Martini and a half.” This language of convenience persists through meal kits and meal delivery services. But now the convenience is still accompanied by a sensory experience--an opportunity to explore a new cuisine or recipe--not just the luxury of an evening martini.

Twitter
Instagram

Powered by WordPress.com.