Wednesday, April 14, 2010

Chewing on Chinese Food

I recently wrote about the authenticity of Chinese food and my relationship with it. The Huffington Post's new food and drink section includes a piece about one (non-Chinese) guy's journey to liking Chinese food. And the word "authentic" is mentioned twice:

"[David] Chang, asked about his inspiration, always cited the authentic Szechuan and Cantonese cuisines of Chinatown and Flushing. I decided to give Chinese another chance."

"I spent hours on foodie message boards trying to find the most authentic restaurants."

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