9780520273283

The Hakka Cookbook: Chinese Soul Food from Around the World

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  • ISBN13:

    9780520273283

  • ISBN10:

    0520273281

  • Format: Hardcover
  • Copyright: 10/1/2012
  • Publisher: Univ of California Pr
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Supplemental Materials

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Summary

Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe--including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world--yet still retains a core flavor and technique. Anusasananan's deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

Table of Contents

List of Recipesp. x
Forewordp. xiv
Acknowledgmentsp. xvi
Notes to the Readerp. xviii
Introductionp. 1
Popo's Kitchen on Gold Mountain: Californiap. 15
Hakka Cooking in the Homeland: Chinap. 35
Leaving the Mainland: Taiwan, Singapore, Malaysia, and Mauritiusp. 87
Across the Pacific: Peru, Hawaii, and Tahitip. 135
Multiple Migrations: Toronto and New Yorkp. 157
Return to Gold Mountainp. 197
The Hakka Kitchenp. 235
The Hakka Pantryp. 247
Basic Recipesp. 267
Table of Equivalentsp. 271
Bibliographyp. 273
Indexp. 279
Table of Contents provided by Ingram. All Rights Reserved.

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