“Let us pray.” On Wednesday I heard a prayer - “grace” - said before dinner for the first time in years. “Thank you, Lord, for this beautiful evening and for our fellowship.” “Help us to serve those in need.” I’d been invited to talk about the Train Campaign at the Episcopal church’s men’s dinner group. No
“Are there recipes?” is the first thing many people ask about The Way of Eating, first published in Chinese in 1792. Indeed there are, and at the launch of the bilingual edition in Toronto last October, Chef Nick Liu crafted an entire menu using recipes from the book. One of those dishes, the Crispy
It’s International Women’s Day and I am at the History Faculty in Oxford, at the Thanks for Typing Conference organized by Wolfson College. I'll be speaking tomorrow about Sophia Mumford and Valerie Eliot, who were married to Lewis Mumford and T. S. Eliot. Here's the conference background: "When a series of tweets with #ThanksForTyping hashtag appeared in 2017,
Professor and cookery writer Darra Goldstein talks with Karen Christensen about the 25th-anniversary edition of her cookbook, The Georgian Feast, published by the University of California Press.
You can’t change the world, Karen.” I’ve lost track of who said that to me, because it’s happened more than once. I might be on my soapbox about something or other—eliminating plastics, or transforming the publishing industry, or having an efficient and economical passenger rail service in the United States—and my friend will nod and smile
We have just received advance copies of The Joy of Tippling by Ray Oldenburg. Like the bestselling The Great Good Place: Cafes, Coffee Shops, Bookstores, Bars, Hair Salons, and Other Hangouts at the Heart of a Community, his new book is packed with factual information, humor and wit, personal insights, and sound sociological observations. The Joy of
Sean Chen explains how a biomedical engineer and blogger became the first person to translate the Qing dynasty gastronomic masterpiece, the Suiyuan Shidan, into English.
Berkshire is going to publish an American version of a cookbook originally written for UK college dining halls. It has been highly praised by experts on authentic Chinese cuisine as really excellent, accurate, and refreshing. While it was designed by professional chefs for institutional catering staff, the recipes have been cut to family-size measurements (catering professionals
What is the most important thing to understand about China? I decided to send that question to our network of China experts late one afternoon.
Thinking about how China is perceived always brings me back to the time when the Washington DC-based Congressional Quarterly Press asked us to develop three volumes called Global Perspectives on the United States (which we eventually published ourselves under the Berkshire imprint, after CQP tried to censor the contents). This was towards the end of the