when we think of Chinese food we think
of general tao chicken or chicken fried
rice but there’s a whole other side to
China’s cuisine that we should discover
hi I’m Rebecca Brayton and welcome to
watchmojo.com today we’ll be going
beyond the Great Wall with Naomi Dugan
why would you say that food and travel
are so inextricably linked well for us I
guess there’s travel and once we’re
traveling how do we understand a place
food isn’t what’s on the plate fits what
grows how do people deal with that
what’s the climate you know and of
course it’s a connecting point your book
refers to the other China what does that
include it’s actually a phrase our
editor came up with we weren’t we
weren’t in love with it to start with
but it was trying to explain that we
weren’t talking about the majority
culture in China which is Han Chinese
and is an ancient and so brilliant
civilization we’re talking about all the
other cultures that are within the
borders of the People’s Republic of
China why did you find it important to
highlight the side of China’s culture I
guess this word Chinese it’s sort of
ambiguous if I say China what do you
think of you think of Beijing and
Shanghai and crowds of people and
credits streets and rice eating and in
fact in this China we are talking about
in inner mongolia for example where
there’s grasslands and not much
agriculture it’s mostly animal food so
there’s hot pots and meet in the West in
the oasis in sin Jong it’s kind of like
turkish food because they’re Turkic
people so there’s flatbreads there’s
kebabs in Tibet again a high altitude
place more meat based some vegetables as
well some simple stir fries but mostly
sort of simmered source to like things
or soups and then when you get to
southern unn which is sort of southwest
China then you’re talking really about
Southeast Asian sort of palette so there
you finally get to rice the interesting
thing is that what you don’t find in
Chinese food is raw everything is always
cooked it’s got to do is cleanliness
it’s got to do with but lots of things
and in some of these places in these
cultures you do find raw and it’s sort
of a welcome fund its I think why people
really gravitate to Southeast Asian food
what would you say would be kind of the
most important thing you want to impart
to your readers the book is it is a
chronicle of change as well we talked
about how China sort of was in the 80s
when we were first there and how
changing and of course those changes of
prosperity and of growing economic
disparity between the haves and the
have-nots that also means things for the
people on the periphery we can’t be
aware of everything but it’s good
sometimes to expand our universe our
horizons a little thank you very much
thanks
of general tao chicken or chicken fried
rice but there’s a whole other side to
China’s cuisine that we should discover
hi I’m Rebecca Brayton and welcome to
watchmojo.com today we’ll be going
beyond the Great Wall with Naomi Dugan
why would you say that food and travel
are so inextricably linked well for us I
guess there’s travel and once we’re
traveling how do we understand a place
food isn’t what’s on the plate fits what
grows how do people deal with that
what’s the climate you know and of
course it’s a connecting point your book
refers to the other China what does that
include it’s actually a phrase our
editor came up with we weren’t we
weren’t in love with it to start with
but it was trying to explain that we
weren’t talking about the majority
culture in China which is Han Chinese
and is an ancient and so brilliant
civilization we’re talking about all the
other cultures that are within the
borders of the People’s Republic of
China why did you find it important to
highlight the side of China’s culture I
guess this word Chinese it’s sort of
ambiguous if I say China what do you
think of you think of Beijing and
Shanghai and crowds of people and
credits streets and rice eating and in
fact in this China we are talking about
in inner mongolia for example where
there’s grasslands and not much
agriculture it’s mostly animal food so
there’s hot pots and meet in the West in
the oasis in sin Jong it’s kind of like
turkish food because they’re Turkic
people so there’s flatbreads there’s
kebabs in Tibet again a high altitude
place more meat based some vegetables as
well some simple stir fries but mostly
sort of simmered source to like things
or soups and then when you get to
southern unn which is sort of southwest
China then you’re talking really about
Southeast Asian sort of palette so there
you finally get to rice the interesting
thing is that what you don’t find in
Chinese food is raw everything is always
cooked it’s got to do is cleanliness
it’s got to do with but lots of things
and in some of these places in these
cultures you do find raw and it’s sort
of a welcome fund its I think why people
really gravitate to Southeast Asian food
what would you say would be kind of the
most important thing you want to impart
to your readers the book is it is a
chronicle of change as well we talked
about how China sort of was in the 80s
when we were first there and how
changing and of course those changes of
prosperity and of growing economic
disparity between the haves and the
have-nots that also means things for the
people on the periphery we can’t be
aware of everything but it’s good
sometimes to expand our universe our
horizons a little thank you very much
thanks
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