The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan

By Linda Lau Anusasananan

Veteran foodstuff author Linda Lau Anusasananan opens the realm of Hakka cooking to Western audiences during this attention-grabbing chronicle that strains the country food to its roots in a heritage of a number of migrations. starting in her grandmother’s kitchen in California, Anusasananan travels to her family’s domestic in China, and from there fanatics out to embody Hakka cooking around the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and past. greater than thirty domestic chefs and cooks percentage their stories of the Hakka diaspora as they give a contribution over one hundred forty recipes for daily chinese language convenience nutrition in addition to extra difficult festive specialties.

This e-book likens Hakka cooking to a nomadic kind of “soul food,” or a hearty cooking culture that responds to a shared heritage of hassle and oppression. Earthy, sincere, and powerful, it displays the range of the predicted seventy five million Hakka dwelling in China and larger Asia, and in scattered groups round the world—yet nonetheless keeps a middle taste and approach. Anusasananan’s deep own connection to the culture, along with her huge event trying out and constructing recipes, make this ebook either an intimate trip of discovery and a thrilling advent to a colourful cuisine.

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Extra info for The Hakka Cookbook: Chinese Soul Food from around the World

Example text

Food in rural Meixian is a total social experience. It is also a way to express ethnic identity. It is cultivated, wild, and a commodity,” says Ellen Oxfeld, a professor at Middlebury College, at her presentation at the Roundhouse Reunion, a Hakka conference in Toronto in 2008. She has firsthand experience. She lived in a village in the county of Meixian that was settled in the seventeenth century. This county is one of seven—Meixian, Dapu, Wuhua, Pingyuan, Xingning, Fengshun, and Jiaoling—that are part of the greater Hakka area now known as Meizhou.

All over the world, Hakkas love their salted mustard greens (hahm choi) and pickled mustard greens (soen choi). They are so common, they have become a classic in their own right. Back home in San Francisco, I tasted braised chicken with preserved mustard greens (moi choi gai), a dish that captured the essence of Hakka flavor and could emerge as a new masterpiece. Scattered throughout the book, you’ll find these Hakka classics. Although many may not fit into your weeknight dinner schedule, they make grand choices for a festive dinner or party.

Indd 11 5/16/12 9:27 AM My Hakka Journey To research this book, I followed the footsteps of the Hakka diaspora, eating my way around the globe. I first planned to go to China, followed by a few trips to other Hakka hotspots. I knew that there were Hakka populations in Britain, Australia, and South Africa. But before I embarked on my travels, locations picked me. In 2004, I received a wedding invitation to Hawaii with a second ceremony in Kuala Lumpur. A chance meeting with an old friend from Singapore prompted me to add a stopover to my Malaysia trip.

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