travel
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“We scheme for three meals per day, and for one sleep by night.” M Sing Au The emergence of Chinese cookbooks written for Western audiences began in the first half of the twentieth century, and interest in such publications has continued into the present day. This blog post focuses on these early cookbooks, which largely…
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Over the few last months, in the context of diasporic food in Britain, I have written the words ‘authentic’ and ‘authenticity’ many times. Within this process, I have begun to ask myself a series of questions: What is authentic food? Is our perception of authenticity linked to our understanding of a dish’s origin, its assigned…
Bill’s History Blog 