Tuesday, March 19, 2013

A Family's Chinese Foodways, Part 2

Food Historian Frederick Douglass Opie conducts a series of interviews with Dr. Xinghua Li and her mother about her family’s Chinese foodways and favorite recipes.  Both grew up in China.  The interview took place while her mother cooked for a dinner party at Babson College in Massachusetts.  This segment is on Wood Ears a popular yet expensive ingredient in Szechuan cooking. It is high iron, vitamins, and helps prevent various types of bleeding. Wood ears is also high in protein and considered the most meat tasting of the vegetables. 

Foraging for Food Stories and Recipes: http://www.foodasalens.com/search?q=Foraging

Foraging For Food: [Listen Now 8 min 48 sec]  http://www.wbez.org/blogs/louisa-chu/2012-09/huntress-gatherer-cuisine-102176

Asian Foodways with Related Recipes: http://www.foodasalens.com/search?q=Asian

Spicy Hot Foodways Series With Related Recipes: http://www.foodasalens.com/search?q=Spicy+Hot+Food+Series

Andrew Zimmern in China: [Watch Now 14 min 59 sec] http://www.youtube.com/watch?v=oBsN9emQBRI

Anthony Bourdain in China: [Watch Now 43 min 05 sec] http://www.youtube.com/watch?v=oBsN9emQBRI

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