The Cleaver and the Butterfly
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A foundational text that reflected changing immigration flows, the globalization of Sichuan cuisine – and even the career paths of New York Times food …
Jun 28Comment 3Share
Li Bai wrote about a grand “me” -- how I am, what I am like, what I said and did. The world scarcely matters at all, except as a prop to hang his headb…
Jun 21CommentShare
A story about my uncle, LSD, Berkeley, and madness.
Jun 8Comment 2Share
China's newest trade export: the art of humiliating self-criticism
May 25Comment 5Share
A previously unknown (to me) fact about huajiao.
May 7CommentShare
With the pandemic on the run, let's put down our phones and break some margarita glasses
Apr 16CommentShare
A dish that contains multitudes, collapses peripheries and explains the rise and fall of empires.
Apr 11CommentShare
First: an apology. This is the longest I’ve gone without publishing a newsletter post since the inception of The Cleaver and the Butterfly. Shameful! D…
Feb 21Comment 4Share
When I was a child I was envious of deer. Because I wanted a salt lick to call my own. I did not realize they were lures set by hunters. I just wanted …
Dec 25, 2020Comment 1Share
Diced chicken and the Dowager Empress: Part II of the Chronicles of Salt and Sichuan
Dec 20, 2020CommentShare
Third century advice for surviving pandemics and murderous autocrats
Dec 11, 2020CommentShare
Part I of the Chronicles of Sichuan and Salt
Nov 16, 2020Comment 1Share
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