Greed and biodiversity
The Chinese penchant for eating endangered species is in the news again. Today the BBC ran a report by Moscow correspondent Rupert Wingfield-Hayes about the poaching…
A very lovely mention in the Guardian today!
I was one of the food-writers invited by the Guardian to choose ‘The Best Food Books of the Decade’… and when they published the list today…
China’s artisanal foods
There’s an article of mine in the Financial Times Weekend today, about the dilemmas facing China’s artisanal food producers. The picture on the right was taken…
Copenhagen
As the Copenhagen summit goes on, deciding all our futures, I’ve been thinking about what it takes to motivate democratically-elected leaders to take steps that may…
Relative values
A quote from a Chinese-American friend in Hong Kong: ‘It infuriates me that people always think that Chinese food should be cheap – it’s racist, it’s…
Why I write
New listing on the That’s Shanghai website, as part of a series of Q&As with China-focused writers.
Chopsticks!
I was in Singapore, for the first time, in October, as a panellist at the International Congress of Chinese Cuisine and Wine (ICCCW). I’ll be writing…
Feeding the Buddha
My old friend Volker, who readers of ‘Shark’s Fin and Sichuan Pepper’ may remember as my original partner-in-crime at the Sichuan cooking school, came to stay…
A pheasant for the pot
On Saturday, to my amazement, I actually shot my first pheasant. A friend had invited me to go on a shoot in the Essex countryside, something…