From Michael Pollan to locavores, Whole Foods to farmers’ markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens – and especially to vegetables. Whether it’s an heirloom tomato, curled cabbage, or succulent squash, from a farmers’ market or a backyard plot, the humble …
As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China’s exploding food scene. When she decided to enroll in a local cooking school―held in an unheated classroom with nary a measuring cup in sight―she jumped into the ring herself. In Serve the People, Lin-Liu gives a memorable and mouthwatering …