Asian Food Quotes

And Adam ruled, for he was the King. Until the day his will to be King deserted him. Then he died, food for a stronger. And the strongest was always the King, not by strength alone, but King by cunning and luck and strength together. Among the rats.

One time you mentioned the loneliness inside of marriage and I did not understand what you were saying. Two people are together; they have come from the same place; they share the same values, the same language. Practically speaking, they are the two halves of one consciousness. They eat the same food; they have a child; they sleep in the same bed, how can they be lonely.

I have come to the conclusion that just as the Japanese live to work, Asians live to eat.

There is nothing in the world that good food cannot fix.

We quickly became friends with other art faculty members such as the ceramist Jim Leedy and his wife Jean and art historian/artist Bill Kortlander and his wife Betty. I also began taking classes in Southeast Asian history with John Cady, who had resigned from his position at the U.S.[CB4] [mo5]  State Department because he thought it would be a huge mistake to get involved in a “land war in Southeast Asia.” In 1966, his warnings were starting to become all too obvious as the Vietnam war grew and protests against it emerged. Dr. Cady was in the thick of the protests and was even being shadowed by the F.B.I. After I finished my BFA in art in 1966, I began work on a master’s degree in history at Dr. Cady’s urging. He and his wife became frequent guests at our parties

Man, it was the polar opposite. From the grocery stands and yakitori joints in Japan to the stalls along the hutongs of Beijing, enjoying food was foundational. Dining out was attainable and affordable, a crucial part of daily life. Even in Virginia lower-middle-class Asian families would go out to dinner once a week at a Chinese restaurant. The idea that people with less money could not appreciate better food was a fallacy.

If you want to take pictures of Chinese food, you have to taste real Chinese food. The flavors soak into your tongue, go into your stomach. The stomach is where your true feelings are. And if you take photos, these true feelings from your stomach can come out, so that everyone can taste the food just by looking at your pictures.

The world seemed filled with interesting books to read, interesting plays and movies to see, interesting games to play, interesting food to taste, and interesting people to have sex with and sometimes even to fall in love with. To Marx, it seemed foolish not to love as many things as you could. In the first months she knew him, Sadie disparaged Marx to Sam by calling him “the romantic dilettante.” But for Marx, the world was like a breakfast at a five-star hotel in an Asian country—the abundance of it was almost overwhelming. Who wouldn’t want a pineapple smoothie, a roast pork bun, an omelet, pickled vegetables, sushi, and a green-tea-flavored croissant? They were all there for the taking and delicious, in their own way.

In a city where people are almost as obsessed with food as they are with status, perhaps the best-kept secret of the dining scene is that the finest cuisine arguably isn’t found at the Michelin-starred restaurants in five-star hotels but rather at private dining clubs.

basic Khamitic diet consisted of beans, lentils, peas, barley, millet, nuts, fruits (such as dates, melons, and pomegranates), vegetables (such as onions, cabbage, and peppers), and healing herbs such as gotu kola, nettle, aloe, garlic, and parsley. And when they were invaded by Asian nomadic shepherds, the Heq Shaasu (Hyksos), more flesh foods entered the diet, thus sowing the seeds of our ultimate deterioration.

Summer is a period of luxurious growth. To be in harmony with the atmosphere of summer, awaken early in the morning and reach to the sun for nourishment to flourish as the gardens do. Work, play, travel, be joyful, and grow into selfless service. The bounty of the outside world enters and enlivens us.

False cultural constructs tell us that pasta can be expensive, while noodles have to be cheap. The same dichotomy exists between almost any Asian (or African or Latin American) dish and its Western analogue. To me, there is literally no other explanation than racism. Don’t even try to talk to me about how the price differential is a result of service and decor. That shit is paid for by people who are willing to spend money on safe, “non-ethnic” food.

... the hybrid breeders dream big. "The end game is to create the most beautiful example of something that looks wild but is domestic," says Anthony Hutcherson, who breeds Bengals, a mix of house cat and Asian leopard cat lineage whose name nods to a type of endangered tiger. "It's great to win a cat show, but it is more rewarding to make something that looks like a little leopard or jaguar or ocelot that eats cat food and purrs on sight.

I think I have PTSD from when I was one of the few Asian kids in kindergarten and all the white kids made fun of my "smelly" and "weird" lunch. And now that we're all grown up, those same white kids (I mean literally the same people) like to post pics of their chimichurri bone marrow dish, and I'm like, Bitch, you used to call me a fucking vulture for eating my meat to the bone and sucking out the marrow. Now you're fishing for "Likes" with it??

Japan held some 132,000 POWs from America, Britain, Canada, New Zealand, Holland, and Australia. Of those, nearly 36,000 died, more than one in every four.*1 Americans fared particularly badly; of the 34,648 Americans held by Japan, 12,935—more than 37 percent—died.*2 By comparison, only 1 percent of Americans held by the Nazis and Italians died. Japan murdered thousands of POWs on death marches, and worked thousands of others to death in slavery, including some 16,000 POWs who died alongside as many as 100,000 Asian laborers forced to build the Burma-Siam Railway. Thousands of other POWs were beaten, burned, stabbed, or clubbed to death, shot, beheaded, killed during medical experiments, or eaten alive in ritual acts of cannibalism. And as a result of being fed grossly inadequate and befouled food and water, thousands more died of starvation and easily preventable diseases. Of the 2,500 POWs at Borneo’s Sandakan camp, only 6, all escapees, made it to September 1945 alive. Left out of the numbing statistics are untold numbers of men who were captured and killed on the spot or dragged to places like Kwajalein, to be murdered without the world ever learning their fate.

Much of any culture can be linked back to eating and food, food and care, eating and language. To eat one's feelings, to eat dust, words, to eat your own heart out, to eat someone else alive, to eat your cake and have it too, things that are adorable (puppies, babies) that are said to be good enough to eat, to have someone else eat out of the palm of your hand, to be chewed out, a dog-eat-dog world. Chinese isn't any different from English in this way. Chī for "eat," and chī sù, to only eat vegetables, but also, colloquially, to be a pushover. Chī cù, to eat vinegar or be jealous. Chī lì, to eat effort, as for a task that is very strenuous. To eat surprise, to be amazed, chī jī ng. To be completely full or chī bǎo fàn, and thus to have nothing better to do. To eat punishment or get the worst of it, chī kuī. And, most important, to eat hardship, suffering, and pain, chī kǔ, a defining Chinese quality, to be able to bear a great deal without showing a crack.

Asians of their generation were not tactile. Affection was expressed, if at all, through food. To make an effort over dinner, to have a few extra dishes, to remember what someone liked best and serve it piping hot - that was the way to show family feeling.

An army of helpers for the twenty-eight cooks were preparing the meats and vegetables, plucking chickens, killing fresh fish and lobsters and crabs and cleaning them, doing the thousand tasks that Chinese food requires—as each dish is cooked freshly for each customer.

In the early months of World War II, San Francisco's Fill-more district, or the Western Addition, experienced a visible revolution. On the surface it appeared to be totally peaceful and almost a refutation of the term “revolution.” The Yakamoto Sea Food Market quietly became Sammy's Shoe Shine Parlor and Smoke Shop. Yashigira's Hardware metamorphosed into La Salon de Beauté owned by Miss Clorinda Jackson. The Japanese shops which sold products to Nisei customers were taken over by enterprising Negro businessmen, and in less than a year became permanent homes away from home for the newly arrived Southern Blacks. Where the odors of tempura, raw fish and cha had dominated, the aroma of chitlings, greens and ham hocks now prevailed. The Asian population dwindled before my eyes. I was unable to tell the Japanese from the Chinese and as yet found no real difference in the national origin of such sounds as Ching and Chan or Moto and Kano. As the Japanese disappeared, soundlessly and without protest, the Negroes entered with their loud jukeboxes, their just-released animosities and the relief of escape from Southern bonds. The Japanese area became San Francisco's Harlem in a matter of months. A person unaware of all the factors that make up oppression might have expected sympathy or even support from the Negro newcomers for the dislodged Japanese. Especially in view of the fact that they (the Blacks) had themselves undergone concentration-camp living for centuries in slavery's plantations and later in sharecroppers' cabins. But the sensations of common relationship were missing. The Black newcomer had been recruited on the desiccated farm lands of Georgia and Mississippi by war-plant labor scouts. The chance to live in two-or three-story apartment buildings (which became instant slums), and to earn two-and even three-figured weekly checks, was blinding. For the first time he could think of himself as a Boss, a Spender. He was able to pay other people to work for him, i.e. the dry cleaners, taxi drivers, waitresses, etc. The shipyards and ammunition plants brought to booming life by the war let him know that he was needed and even appreciated. A completely alien yet very pleasant position for him to experience. Who could expect this man to share his new and dizzying importance with concern for a race that he had never known to exist? Another reason for his indifference to the Japanese removal was more subtle but was more profoundly felt. The Japanese were not whitefolks. Their eyes, language and customs belied the white skin and proved to their dark successors that since they didn't have to be feared, neither did they have to be considered. All this was decided unconsciously.

Old-money Chinese absolutely loathe wasting money on long-distance telephone calls, almost as much as they hate wasting money on fluffy towels, bottled water, hotel rooms, expensive Western food, taking taxis, tipping waiters, and flying anything other than economy class.

In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.

The hawker center was a large, open-air hall that housed four dozen independently owned food stalls, each specializing in a single signature dish, from barbecued stingray coated in fiery, pungent shrimp paste to Hokkien mee, a mixture of yellow and rice noodles, fried with eggs and then braised in rich, savory prawn stock.

As we followed, she listed all the dishes Auntie Tina had ordered: crispy eel in sweet sauce, smoked duck two ways, hand-pulled noodles with crab roe- "luckily we had enough pregnant crabs on hand!"- and others I could not decipher from their poetic yet opaque Chinese names: squirrel-shaped Mandarin fish, eight treasure rice, four happiness pork.

The journey of the first humans to Australia is one of the most important events in history, at least as important as Columbus’ journey to America or the Apollo II expedition to the moon. It was the first time any human had managed to leave the Afro-Asian ecological system – indeed, the first time any large terrestrial mammal had managed to cross from Afro-Asia to Australia. Of even greater importance was what the human pioneers did in this new world. The moment the first hunter-gatherer set foot on an Australian beach was the moment that Homo sapiens climbed to the top rung in the food chain on a particular landmass and thereafter became the deadliest species in the annals of planet Earth.

TO ANYONE INTERESTED in world history, human societies of East Asia and the Pacific are instructive, because they provide so many examples of how environment molds history. Depending on their geographic homeland, East Asian and Pacific peoples differed in their access to domesticable wild plant and animal species and in their connectedness to other peoples. Again and again, people with access to the prerequisites for food production, and with a location favoring diffusion of technology from elsewhere, replaced peoples lacking these advantages. Again and again, when a single wave of colonists spread out over diverse environments, their descendants developed in separate ways, depending on those environmental differences.

Before long our entire table was covered in food: an earthenware ramekin of pearly-pink prawns bathed in garlic butter; translucent, paper-thin slices of cured ham fanned out on the plate; tortilla espanola with nuggets of potato and sweet onion; candy-stripe beets studded with goat cheese and almond slivers; slow-cooked short ribs almost silky in their tenderness; thick chorizo stew.

After Mrs. Ma hurried off, Charlie tested the shaved ice and glanced at the spirits drifting into Hungry Heart Row. They'd been pouring in since dawn, wandering through the stalls that each participating restaurant had set up, clustering around a fragrant Crock-Pot of ash-e-reshte and platters full of pumpkin tamales. Across the street, Lila from the local pastelería was unboxing dozens of conchas and novias, each one more brightly colored than the last. Charlie got to work setting out the fixings. Assembling a bowl of shaved ice was a lot like making an ice cream sundae. Just replace the ice cream with slivers of ice and cover them with toppings that take on a special Asian flair- grass jelly, chunks of mango or sliced strawberries, and Waipo's mung beans in syrup.

Most people no longer believe that buying sneakers made in Asian sweatshops is a kindness to those child laborers. Farming is similar. In every country on earth, the most human scenario for farmers is likely to be feeding those who live nearby--if international markets would allow them to do it. Food transport has become a bizarre and profitable economic equation that's no longer really about feeding anyone ... If you care about farmers, let the potatoes stay home.

This is even more puzzling than the Asian flushing gene’s failure to sweep through the world. As Tomáš Masaryk saw clearly, a culture that spends entire evenings consuming liquid neurotoxins—created at great expense and to the detriment of nutritious food production—should be at an enormous disadvantage compared to cultural groups that eschew intoxicants altogether. Such groups exist, and have for quite some time. Perhaps the most salient example is the Islamic world, which produced Ibn Fadlan. Prohibition was not a feature of the earliest period of Islam, but according to one hadith, or tradition, it was the consequence of a particular dinner at which companions of Mohammed became too inebriated to properly say their prayers. In any case, by the end of the Prophetic era in 632 CE, a complete ban on alcohol was settled Islamic law. It cannot be denied that, in the cultural evolution game, Islam has been extremely successful.

This is an item used in Chinese cuisine. It's made from the same beans you use to make Chinese vermicelli, but it's been formed into a thin sheet instead of into noodles. Because it's tasteless and odorless in itself, we're obviously meant to focus on the mouthfeel, enjoying the firmness with our teeth and the silkiness with our tongues. As far as the taste goes, the important thing is the dressing... Hmm... the dashi is perfect, and the balance of flavors is well done too. There's vinegar in it, but the strength of the vinegar has been skillfully toned down.

Some people have suggested that Mirabelle will lose touch with her birth culture,” the producer said. “How do you respond to those concerns?” Mrs. McCullough nodded. “We’re trying to be very sensitive to that,” she said. “You’ll notice that we’re adding more and more Asian art to our walls.” She waved a hand at the scrolls with ink-brushed mountains that hung by the fireplace, the glazed pottery horse on the mantel. “We’re committed, as she gets older, to teaching her about her birth culture. And of course she already loves the rice. Actually, it was her first solid food.

Once there was and once there was not a devout, God-fearing man who lived his entire life according to stoic principles. He died on his fortieth birthday and woke up floating in nothing. Now, mind you, floating in nothing was comforting, light-less, airless, like a mother’s womb. This man was grateful. But then he decided he would love to have sturdy ground beneath his feet, so he would feel more solid himself. Lo and behold, he was standing on earth. He knew it to be earth, for he knew the feel of it. Yet he wanted to see. I desire light, he thought, and light appeared. I want sunlight, not any light, and at night it shall be moonlight. His desires were granted. Let there be grass. I love the feel of grass beneath my feet. And so it was. I no longer wish to be naked. Only robes of the finest silk must touch my skin. And shelter, I need a grand palace whose entrance has double-sided stairs, and the floors must be marble and the carpets Persian. And food, the finest of food. His breakfast was English; his midmorning snack French. His lunch was Chinese. His afternoon tea was Indian. His supper was Italian, and his late-night snack was Lebanese. Libation? He had the best of wines, of course, and champagne. And company, the finest of company. He demanded poets and writers, thinkers and philosophers, hakawatis and musicians, fools and clowns. And then he desired sex. He asked for light-skinned women and dark-skinned, blondes and brunettes, Chinese, South Asian, African, Scandinavian. He asked for them singly and two at a time, and in the evenings he had orgies. He asked for younger girls, after which he asked for older women, just to try. The he tried men, muscular men, skinny men. Then boys. Then boys and girls together. Then he got bored. He tried sex with food. Boys with Chinese, girls with Indian. Redheads with ice cream. Then he tried sex with company. He fucked the poet. Everybody fucked the poet. But again he got bored. The days were endless. Coming up with new ideas became tiring and tiresome. Every desire he could ever think of was satisfied. He had had enough. He walked out of his house, looked up at the glorious sky, and said, “Dear God. I thank You for Your abundance, but I cannot stand it here anymore. I would rather be anywhere else. I would rather be in hell.” And the booming voice from above replied, “And where do you think you are?

Butter has the same improbable myth of origin as cheese, that it accidentally got churned in the animal skins of central Asian nomads. Easily spoiled in sunlight, it was a northern food. The Celts and the Vikings, and their descendants, the Normans, are credited with popularizing butter in northern Europe. Southerners remained suspicious and for centuries maintained that the reason more cases of leprosy were found in the north was that northerners ate butter. Health-conscious southern clergy and noblemen, when they had to travel to northern Europe, would guard against the dreaded disease by bringing their own olive oil with them.

Inside, the house was filled with people dressed in varying interpretations of the party's "Roaring Twenties" theme- chosen to commemorate the end of Kat's own roaring twenties. There were a couple of flapper dresses and Louise Brooks wigs, but the majority of the crowd was simply dressed up: girls in sequins, guys in blazers and jeans. They spilled out of the living room and onto the patio and garden surrounding the swimming pool; they clustered around the outdoor bar and the long table laden with finger foods: dumplings in bamboo steamer baskets, assorted sushi rolls, chicken satay made onsite by a hired cook- a wizened Malay man who'd brought his own mini grill and pandan-leaf fan.

The journey of the first humans to Australia is one of the most important events in history, at least as important as Columbus’ journey to America or the Apollo 11 expedition to the moon. It was the first time any human had managed to leave the Afro-Asian ecological system – indeed, the first time any large terrestrial mammal had managed to cross from Afro-Asia to Australia. Of even greater importance was what the human pioneers did in this new world. The moment the first hunter-gatherer set foot on an Australian beach was the moment that Homo sapiens climbed to the top rung in the food chain on a particular landmass and thereafter became the deadliest species in the annals of planet Earth.

If I were to make a list of focus for well-being, I would begin with lifestyle (the totality of one’s circumstance and how that is engaged, including job and relationships, and proximity to nature), attending to the physical functions correctly (posture, breathing, exercise, food, rest, etc.), consistent expression of your natural range of qualities, working and playing well and hard, and designing things so that you are doing what compels you. Obviously, you can’t give this list out as a prescription for physical problems and diseases, but then again, it is probably the correct prescription. If one were to follow it, any specific problem, even extreme, would almost certainly resolve itself.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

Dinner starts with a ceviche of beef, the love child of northern Italy's raw beef culture and the couple's interest in assertive flavors from around the world. Depending on the day, you may find lemongrass, cilantro, and miso- perfect strangers across Italy- canoodling with cured anchovies and handmade pastas. "It's not fusion," says Francesca. "We don't ever think 'How can we work a bit of Asia into this plate?' If it makes sense on the fork, then we go for it." From there Francesca takes me through the entire menu: from the esoteric and unexpected- fried snails over a dashi-spiked potato puree, glazed pork belly with cavolo nero kimchi- to gentle riffs on the soul food you'd find in a traditional trattoria- fried artichokes dipped into an anise-spiked mayonnaise, tender pork sweetbreads with tiny candy-sweet asparagus and a slick of Mazzo's exceptional olive oil.

many (some say most) Asians, Africans, Middle Easterners, South Americans, and Eastern, Central, or Southern Europeans are deficient in lactase, the enzyme that splits lactose (milk sugar) into glucose and galactose. If these people drink milk or eat milk products, they end up with a lot of undigested lactose in their intestinal tracts. This undigested lactose makes the bacteria living there happy as clams — but not the person who owns the intestines: As bacteria feast on the undigested sugar, they excrete waste products that give their host gas and cramps. To avoid this anomaly, many national cuisines purposely avoid milk as an ingredient. (Quick! Name one native Asian dish that’s made with milk. No, coconut milk doesn’t count.) To get the calcium their bodies need, these people simply substitute high-calcium foods such as greens or calcium-enriched soy products for milk.

They were all there for the food, the drink, and the ambience, even as everyone devoured plates as disparate as Korean bibimbap and French vichyssoise. "I'm going over there." Ana pointed to a midnight-blue food truck that was known for having the best bao, steamed Vietnamese buns, in Denver. Which, given the popularity of the southeast Asian cuisine in the city lately, was more of an accomplishment than it might have seemed. "What about you?" Rachel asked Melody. "I'm having what you're having. You never steer me wrong." "Then A Parisian in Denver is the way to go. Come on. I want to say hello to Lilia." They found their way to the end of the line in front of a food truck painted in red, blue, and white, and Rachel craned her neck to feet a better look at the chalkboard that proclaimed the day's specials. There was French street food like crepes and merguez sausages alongside trendy favorites like duck confit pommes frites.

I shared my love of books with Benny, but Aunt Yolanda opened my eyes to the world of food as art, cooking without cans. She introduced me to the magic of spices, the exotic perfume of fresh herbs crushed between fingers. Younger than my mother, she was rounded in just the right spots, from her love of good food, and when we talked she looked right at me and listened, nodding and laughing loudly when I'd tell jokes, holding my hand when we'd walk, as if we were best friends or sisters. She liked Anne and Christine, too, but I could tell I was her favorite. She took me with her on shopping trips, to the fish market near the waterfront and the farm stands out west. Sometimes she'd journey to the Asian grocers in Northeast Portland or the hippie vegetarian markets on Hawthorne to find something special. We'd come home laden with ingredients that I knew my mother had never heard of, and the resulting feasts would fill me with a yearning to go to different places, to try new things.

For my first home-cooked meal in Tokyo, I took an assortment of beautiful Japanese ingredients and did what came naturally: I made Chinese food. I stir-fried some beautifully marbled kurobuta (Berkshire breed) pork with bok choy, ginger, and leeks, sauced it with soy sauce, mirin, and vinegar, and served it over rice, sprinkled with shichimi tōgarashi seven-spice mixture. This seemed like a reasonable act of Japanese-Chinese fusion. I made some quick-pickled cucumbers on the side. This was before we discovered that anything you do to a Japanese cucumber diminishes it. I should have known this; once I interviewed a Japanese-American farmer who grows more than a hundred Asian vegetables in Washington state. Naturally, I asked him about his personal favorite. Cucumber, he said. "How do you prepare it?" I asked. "Slice and eat." The whole meal was about the same as something I'd make at home, but I cooked it in Japan. It was like the SpongeBob SquarePants episode where SpongeBob has to work the night shift at the Krusty Krab, and he keeps saying things like, "I'm chopping lettuce... at night!" I was slicing cucumbers... in Tokyo!

Porridge is our soup, our grits, our sustenance, so it's pretty much the go-to for breakfast. For the first time, I ate with a bunch of other Taiwanese-Chinese kids my age who knew what the hell they were doing. Even at Chinese school, there were always kids that brought hamburgers, shunned chopsticks, or didn't get down with the funky shit. They were like faux-bootleg-Canal Street Chinamen. That was one of the things that really annoyed me about growing up Chinese in the States. Even if you wanted to roll with Chinese/Taiwanese kids, there were barely any around and the ones that were around had lost their culture and identity. They barely spoke Chinese, resented Chinese food, and if we got picked on by white people on the basketball court, everyone just looked out for themselves. It wasn't that I wanted people to carry around little red books to affirm their "Chinese-ness," but I just wanted to know there were other people that wanted this community to live on in America. There was on kid who wouldn't eat the thousand-year-old eggs at breakfast and all the other kids started roasting him. "If you don't get down with the nasty shit, you're not Chinese!" I was down with the mob, but something left me unsettled. One thing ABCs love to do is compete on "Chinese-ness," i.e., who will eat the most chicken feet, pig intestines, and have the highest SAT scores. I scored high in chick feet, sneaker game, and pirated good, but relatively low on the SAT. I had made National Guild Honorable Mention for piano when I was around twelve and promptly quit. My parents had me play tennis and take karate, but ironically, I quit tennis two tournaments short of being ranked in the state of Florida and left karate after getting my brown belt. The family never understood it, but I knew what I was doing. I didn't want to play their stupid Asian Olympics, but I wanted to prove to myself that if I did want to be the stereotypical Chinaman they wanted, I could. (189) I had become so obsessed with not being a stereotype that half of who I was had gone dormant. But it was also a positive. Instead of following the path most Asian kids do, I struck out on my own. There's nature, there's nurture, and as Harry Potter teaches us, there's who YOU want to be. (198) Everyone was in-between. The relief of the airport and the opportunity to reflect on my trip helped me realize that I didn't want to blame anyone anymore, Not my parents, not white people, not America. Did I still think there was a lot wrong with the aforementioned? Hell, yeah, but unless I was going to do something about it, I couldn't say shit. So I drank my Apple Sidra and shut the fuck up. (199)

As a nonwhite person, the General, like myself, knew he must be patient with white people, who were easily scared by the nonwhite. Even with liberal white people, one could go only so far, and with average white people one could barely go anywhere. The General was deeply familiar with the nature, nuances, and internal differences of white people, as was every nonwhite person who had lived here a good number of years. We ate their food, we watched their movies, we observed their lives and psyche via television and in everyday contact, we learned their language, we absorbed their subtle cues, we laughed at their jokes, even when made at our expense, we humbly accepted their condescension, we eavesdropped on their conversations in supermarkets and the dentist’s office, and we protected them by not speaking our own language in their presence, which unnerved them. We were the greatest anthropologists ever of the American people, which the American people never knew because our field notes were written in our own language in letters and postcards dispatched to our countries of origin, where our relatives read our reports with hilarity, confusion, and awe. Although the Congressman was joking, we probably did know white people better than they knew themselves, and we certainly knew white people better than they ever knew us.

In its rampage over the east, Japan had brought atrocity and death on a scale that staggers the imagination. In the midst of it were the prisoners of war. Japan held some 132,000 POWs from America, Britain, Canada, New Zealand, Holland, and Australia. Of those, nearly 36,000 died, more than one in every four.* Americans fared particularly badly; of the 34,648 Americans held by Japan, 12,935—more than 37 percent—died.* By comparison, only 1 percent of Americans held by the Nazis and Italians died. Japan murdered thousands of POWs on death marches, and worked thousands of others to death in slavery, including some 16,000 POWs who died alongside as many as 100,000 Asian laborers forced to build the Burma-Siam Railway. Thousands of other POWs were beaten, burned, stabbed, or clubbed to death, shot, beheaded, killed during medical experiments, or eaten alive in ritual acts of cannibalism. And as a result of being fed grossly inadequate and befouled food and water, thousands more died of starvation and easily preventable diseases. Of the 2,500 POWs at Borneo’s Sandakan camp, only 6, all escapees, made it to September 1945 alive. Left out of the numbing statistics are untold numbers of men who were captured and killed on the spot or dragged to places like Kwajalein, to be murdered without the world ever learning their fate. In accordance with the kill-all order, the Japanese massacred all 5,000 Korean captives on Tinian, all of the POWs on Ballale, Wake, and Tarawa, and all but 11 POWs at Palawan. They were evidently about to murder all the other POWs and civilian internees in their custody when the atomic bomb brought their empire crashing down. On the morning of September 2, 1945, Japan signed its formal surrender. The Second World War was over.

God. God has no religion. God does not care if you're rich or poor, if you're black, white, Hispanic, Arabic or Asian. God does not care if you go to the temple on a full moon day or if you missed your weekly Sunday church mass. God does not care if you walk around in a bikini or Hijab. God is not moved by the man or woman who takes a moment off every day to be religious or fasts in his name for weeks at a time. God dwells within a being's mind, body and soul. God cares about their intentions. God is indeed almighty; he is a maestro of logic and a brilliant multi-tasker who dwells within billions of minds at a time. But that is only the big picture. So is there a smaller picture? Why yes, there is. But, it’s not so simple. In fact it may be the most denied fact in human life. You see, we humans are of dependent nature. We depend on the earth's soil and animals for food, we depend on its water, light and oxygen. We are a civilization of dependents. Someone once said that our biggest fear is not that we are inadequate but that we are powerful beyond measure. That is indeed true. We refuse to believe that God lives within us. We refuse to believe that our intelligence is God himself. We refuse to believe that we have all the power in the world within ourselves. We refuse to believe that we are stronger than our fears, larger than our limits and more than just a name. We would rather praise our successes and blame our ill fates to an external God. We refuse to take responsibility for our fate or what we do with it. We'd rather have someone to blame it all on. Maybe the thought of having so much power within ourselves scares us. Maybe we are too irresponsible to have such authority over our own lives. Maybe we are cowards. So we look for God in an outer space that we can't reach.

When should you be skeptical? Any time you see a report that a single food, beverage, supplement, food product, or ingredient causes or reduces the risk for obesity, heart disease, type 2 diabetes, or cancer, it is a good idea to envision a red warning flag flying high in the air. The studies may have identified associations between the food factor and the disease, but associations can be due to any number of other causes. Dietary patterns, not single factors, are what matter to health. Look out for words like “miracle” or “breakthrough.” Science tends to proceed in small increments and rarely works that way. And please be especially skeptical of “everything you thought you knew about nutrition is wrong.” Science does not work that way, either. Whenever you see “may” or “might”—as in “may reduce the risk of heart disease” or “might improve cognition in the elderly”—recognize that these also mean “may not” or “might not.” Overall, it is always a good idea to ask whether study results seem plausible in the light of everything else you know. As an eater, you should be wary of media hype about whether fat or sugar is a more important cause of health problems. This question ignores basic principles of nutrition: we eat foods, not nutrients, and how much we eat is often just as important as what we eat. Diets of enormous variety, from Asian diets traditionally based on rice (carbohydrates that convert to sugar in the body) to Mediterranean diets rich in olive oil (fat), can all promote long and healthy lives. The basic principles of eating healthfully have remained remarkably constant over the years: eat a wide variety of relatively unprocessed foods in reasonable amounts. Note that these same dietary principles apply to prevention of the entire range of diet-related chronic diseases. If an industry-funded study claims miraculous benefits from the sponsor’s products, think, “Advertising.

Professor Joseph Stiglitz, former Chief Economist of the World Bank, and former Chairman of President Clinton's Council of Economic Advisers, goes public over the World Bank’s, “Four Step Strategy,” which is designed to enslave nations to the bankers. I summarise this below, 1. Privatisation. This is actually where national leaders are offered 10% commissions to their secret Swiss bank accounts in exchange for them trimming a few billion dollars off the sale price of national assets. Bribery and corruption, pure and simple. 2. Capital Market Liberalization. This is the repealing any laws that taxes money going over its borders. Stiglitz calls this the, “hot money,” cycle. Initially cash comes in from abroad to speculate in real estate and currency, then when the economy in that country starts to look promising, this outside wealth is pulled straight out again, causing the economy to collapse. The nation then requires International Monetary Fund (IMF) help and the IMF provides it under the pretext that they raise interest rates anywhere from 30% to 80%. This happened in Indonesia and Brazil, also in other Asian and Latin American nations. These higher interest rates consequently impoverish a country, demolishing property values, savaging industrial production and draining national treasuries. 3. Market Based Pricing. This is where the prices of food, water and domestic gas are raised which predictably leads to social unrest in the respective nation, now more commonly referred to as, “IMF Riots.” These riots cause the flight of capital and government bankruptcies. This benefits the foreign corporations as the nations remaining assets can be purchased at rock bottom prices. 4. Free Trade. This is where international corporations burst into Asia, Latin America and Africa, whilst at the same time Europe and America barricade their own markets against third world agriculture. They also impose extortionate tariffs which these countries have to pay for branded pharmaceuticals, causing soaring rates in death and disease.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

do you think Jesus would do if he came back to earth tonight in Bremerton?” C asked, as he spooned some rice onto his plate. “I don’t know,” I said, savoring a mouthful of Mongolian beef. “Would he come in a white robe and sandals, or the dress of this time?” C pressed on. I shrugged my shoulders, forking in the fried rice. “Would he be white, black, Asian, or maybe look like Saddam Hussein instead of Kevin Costner or Tom Cruise? What if he didn’t fit our image of him? What if he was bald? Or, for God’s sake, what if he was gay? “He wouldn’t have any cash, no MasterCard, Visa, Discover Card, or portfolio of any kind. If he went to a bank and said, ‘Hello. I’m Jesus, the son of God. I need some of those green things that say “In God We Trust” on them to buy some food and get a place to stay,’ the bank manager would say, ‘I’m sorry, but I looked in my computer and without a social security number, local address, and credit history, I can’t do anything for you. Maybe if you show me a miracle or two, I might lend you fifty dollars.’ “Where would he stay? The state park charges sixteen dollars a night. Could he go to a church and ask, ‘May I stay here? I am Jesus’? Would they believe him?” As I took a sip of my drink, I wondered just who this character was sitting across from me. Was he some angel sent to save me? Or was he, as the Rolling Stones warned in their song, Satan himself here to claim me for some sin of this life or a past life of which I had no recollection? Or was he an alien? Or was he Jesus, the Christ himself, just “messing” with me? Was I in the presence of a prophet, or just some hopped-up druggie? “‘Ask, and it will be given you; seek, and you will find; knock, and it will be opened to you.’ That’s what Jesus said. What doors would be opened to him?” he asked. “The Salvation Army—Sally’s?” I guessed. “That’s about all,” C said. “Unless he saw Tony Robbins’ TV formula to become a millionaire and started selling miracles to the rich at twenty-thousand dollars a pop. He could go on Regis, Oprah, maybe get an interview with Bill Moyers, or go on Nightline. Or joust with the nonbelievers on Jerry Springer! Think of the book deals! He

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

Even if the press were dying to report on the Hmong gang-rape spree, the police won’t tell them about it. A year before the Hmong gang rape that reminded the Times of a rape in Glen Ridge, New Jersey, the police in St. Paul issued a warning about gang rapists using telephone chat lines to lure girls out of their homes. Although the warning was issued only in Hmong, St. Paul’s police department refused to confirm to the St. Paul Pioneer Press that the suspects were Hmong, finally coughing up only the information that they were “Asian.”20 And the gang rapes continue. The Star Tribune counted nearly one hundred Hmong males charged with rape or forced prostitution from 2000 to June 30, 2005. More than 80 percent of the victims were fifteen or younger. A quarter of their victims were not Hmong.21 The police say many more Hmong rapists have gone unpunished—they have no idea how many—because Hmong refuse to report rape. Reporters aren’t inclined to push the issue. The only rapes that interest the media are apocryphal gang rapes committed by white men. Was America short on Hmong? These backward hill people began pouring into the United States in the seventies as a reward for their help during the ill-fated Vietnam War. That war ended forty years ago! But the United States is still taking in thousands of Hmong “refugees” every year, so taxpayers can spend millions of dollars on English-language and cultural-assimilation classes, public housing, food stamps, healthcare, prosecutors, and prisons to accommodate all the child rapists.22 By now, there are an estimated 273,000 Hmong in the United States.23 Canada only has about eight hundred.24 Did America lose a bet? In the last few decades, America has taken in more Hmong than Czechs, Danes, French, Luxembourgers, New Zealanders, Norwegians, or Swiss. We have no room for them. We needed to make room for a culture where child rape is the norm.25 A foreign gang-rape culture that blames twelve-year-old girls for their own rapes may not be a good fit with American culture, especially now that political correctness prevents us from criticizing any “minority” group. At least when white males commit a gang rape the media never shut up about it. The Glen Ridge gang rape occurred more than a quarter century ago, and the Times still thinks the case hasn’t been adequately covered.

The franchise and the virus work on the same principle: what thrives in one place will thrive in another. You just have to find a sufficiently virulent business plan, condense it into a three-ring binder -- its DNA -- Xerox(tm) it, and embed it in the fertile lining of a well-traveled highway, preferably one with a left-turn lane. Then the growth will expand until it runs up against its property lines. In olden times, you'd wander down to Mom's Cafe for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your hometown. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn't recognize. If you did enough traveling, you'd never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald's and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald's is Home, condensed into a three-ring binder and xeroxed. "No surprises" is the motto of the franchise ghetto, its Good Housekeeping seal, subliminally blazoned on every sign and logo that make up the curves and grids of light that outline the Basin. The people of America, who live in the world's most surprising and terrible country, take comfort in that motto. Follow the loglo outward, to where the growth is enfolded into the valleys and the canyons, and you find the land of the refugees. They have fled from the true America, the America of atomic bombs, scalpings, hip-hop, chaos theory, cement overshoes, snake handlers, spree killers, space walks, buffalo jumps, drive-bys, cruise missiles, Sherman's March, gridlock, motorcycle gangs, and bun-gee jumping. They have parallelparked their bimbo boxes in identical computer-designed Burbclave street patterns and secreted themselves in symmetrical sheetrock shitholes with vinyl floors and ill-fitting woodwork and no sidewalks, vast house farms out in the loglo wilderness, a culture medium for a medium culture. The only ones left in the city are street people, feeding off debris; immigrants, thrown out like shrapnel from the destruction of the Asian powers; young bohos; and the technomedia priesthood of Mr. Lee's Greater Hong Kong. Young smart people like Da5id and Hiro, who take the risk of living in the city because they like stimulation and they know they can handle it.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

History suggests consumers will adapt fast. In 20 years, miracle cures for the old will come from Japan, the best web apps from India and couture from China. And cornflakes, once a cutting-edge food, will be rivalled by congee and dosas, sold in boxes by a global brand. Asian capitalism will change the world—even, maybe, what it has for breakfast.

Soy Even though a wide range of products made from soybeans have been marketed as a health food in recent years, research proves that (unfermented) soy is extremely unhealthy. Most soy products in the United States are not fermented. Unfermented soy is a problem for the following reasons: 1. It contains dangerous quantities of antinutrients, which are substances that block the body from absorbing important nutrients. The most notable are hemagglutinin, goitrogens, and phytic acid. Hemagglutinin promotes unhealthy blood clotting and blocks oxygen. Goitrogens prevent iodine from reaching the thyroid. Without iodine, the thyroid can enlarge and malfunction. Phytic acid blocks the body's absorption of essential minerals like calcium and magnesium. 2. It has lots of phytoestrogens, which do damage by mimicking estrogen inside the body. 3. It contains lysinoalanine, a known toxin, and nitrosamines, which are known carcinogens. 4. It has harmful levels of the mineral manganese and dangerous amounts of aluminum from being processed in aluminum containers. 5. It has a high risk of contamination with mycotoxins. 6. It is almost always genetically modified. As you can see, soy has pretty much everything going against it. Fortunately, it's easy to avoid processed soy in the United States because it must be listed as an ingredient on product labels. Most soy in Asian cuisine is different because it's been fermented. Fermentation greatly decreases the antinutrient and phytic acid levels. Fermented soy products include tempeh, miso, and natto. Most of these products are still highly processed and artificial, though, and soy sauce naturally contains MSG. To avoid GMO soy, make sure that any fermented soy product you eat is organic, or better yet just don't eat it at all. Even in areas of the world like Asia where fermented soy is common, people actually don't eat much of it. A 1998 study found that Japanese men eat only about eight grams of soy per day (a teaspoon or two). The average misguided American consumes far more than this when he drinks a glass of soy milk or eats a soy burger (and these soy products aren't even fermented).

The climate justice fight here in the U.S. and around the world is not just a fight against the [biggest] ecological crisis of all time,” Miya Yoshitani, executive director of the Oakland-based Asian Pacific Environmental Network (APEN), explains. “It is the fight for a new economy, a new energy system, a new democracy, a new relationship to the planet and to each other, for land, water, and food sovereignty, for Indigenous rights, for human rights and dignity for all people. When climate justice wins we win the world that we want. We can’t sit this one out, not because we have too much to lose but because we have too much to gain. . . . We are bound together in this battle, not just for a reduction in the parts per million of CO2, but to transform our economies and rebuild a world that we want today.

So well disguised was the soybean in the Asian diet that the first Europeans who visited the Orient, including Marco Polo, did not realize that the foods they tasted were derived from the soybean.

If your wine is more acidic than the dish you’re having with it, consider adding a squeeze of lemon or a drizzle of vinegar to the dish to balance the pairing.   If your dish is more acidic than your wine, consider adding salt (e.g., either from a salt shaker, or another salty element common to your dish’s region of the world — say, soy sauce for an Asian dish, or anchovies for a Mediterranean dish) to balance the pairing.

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

It turns out that China, not the United States or Israel, presents the greatest existential threat to the Arab world, and through no fault of its own: rising incomes have gentrified the East Asian diet, and, more importantly, insulated East Asian budgets from food price fluctuations. Economists call this “price elasticity.” Americans, for example, will buy the same amount of milk even if the price doubles, but they will stop buying fast food if hamburger prices double. East Asians now are wealthy enough to buy all the grain they want.

The weekend spent on the hunt for a wild animal for the potential to enjoy meals won with hard work is a crude fall pastime. In their eyes, eating processed food and watching steroided up semi-literates collide with one another is superior. “It is barbaric," they text you from their device made with materials collected by African child labor in mines while wearing shoes made in Asian sweatshops.

balsamic vinaigrette ¼ cup balsamic vinegar 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) Salt and black pepper This dressing is used in our Walnut-Crusted Pork Tenderloin, and also makes a great topping for grilled vegetables, white fish, and salads. We also like to make a creamy variation (sub in Basic Mayonnaise, for the olive oil) and use it as a dip for a raw vegetable tray, drizzle it over Oven-Roasted Brussels Sprouts and Squash, or mix it into a Protein Salad. Mix together the vinegar, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Add the cilantro, adjust to taste with salt and pepper, and whisk until fully incorporated. asian vinaigrette ¼ cup rice vinegar 1 tablespoon sesame oil 1 clove garlic, minced ½ teaspoon minced fresh ginger ¾ cup extra-virgin olive oil Red pepper flakes Salt and black pepper This makes a great alternative dressing for our Cold Thai Salad. A creamy variation (use Basic Mayonnaise, instead of olive oil) can be mixed into Cauliflower Rice or spooned over Perfect Oven-Baked Salmon. Mix together the rice vinegar, sesame oil, garlic, and ginger in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with a pinch of red pepper flakes, salt, and pepper and whisk until fully incorporated. latin vinaigrette 2 cloves garlic, minced 1 jalapeño, seeded and minced Juice of 5 limes ¾ cups extra-virgin olive oil 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh parsley ½ teaspoon salt ¼ teaspoon black pepper This is a delicious marinade for a Perfect Grilled Steak, Perfect Seared Chicken Breast, or Perfect Grilled Shrimp. Whisk together the garlic, jalapeño, and lime juice in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the cilantro, parsley, salt, and pepper and whisk until blended.

cold thai salad Serves 2 Prep Time: 25 minutes Chill Time: 30 minutes Total Time: 55 minutes 2 small zucchini 1 small cucumber 2 carrots, peeled and shredded ½ cup mung bean sprouts (optional) ¼ cup chopped cashews ¼ cup chopped fresh cilantro ½ cup Sunshine Sauce Skip the 30 minutes of chill time by placing the zucchini, cucumber, carrots, and bean sprouts in the fridge the night before you prepare this dish—or just skip it altogether, if you don’t mind your salad at room temperature. If you feel like a lighter dressing, try tossing the vegetables with our Asian Vinaigrette or the creamy Cilantro-Lime Mayo instead of the Sunshine Sauce.

Frugal cooks use small amounts of meat and fat to supplement the vegetables, grains, and beans that provide most of the calories Think of collard greens with fatback in the American South, Latino refried beans with lard, and the Asian stir-fry with a little pork and lots of rice.

For millions of years, humans and other primates have plucked fruits from trees and roots from the ground and have taken advantage of carbohydrate’s capacity to nourish us. What is remarkable is that these foods provide energy with relatively little tendency to cause overweight. In many Asian countries, for example, where rice is still the center of the diet and huge amounts of rice are consumed, people tend to remain slim.

Controlling images were never just about the object of study—popular culture memes or characters from movies and television shows—but about the process of reproducing structural inequalities in our everyday lives. Social psychologists study how we acknowledge and reproduce status groups like “man,” “woman,” “black,” “white,” “Asian,” “poor,” “rich,” “novice,” and “expert” in routine interactions. These are statuses of people that we recognize as meaningful categories. When we interact with someone, a few things happen. We size up the person we are engaging with, scanning for any risks to our own social status. You don’t want to be the person who mistakes the company president for the janitor, for example. We also scan others’ perception of us. This is how all kinds of impromptu moments of cooperation make our day go smoothly. It’s the guy who sees you struggling to get something on the bus and coordinates the four people around you to help you get on. Or it’s the three women in a fast food line who all grab for a baby’s bottle just before it hits the floor. We cooperate in micromoments and in longer settings like the waiting room of a doctor’s office. And, when we are cooperating with strangers or near strangers, we are using all kinds of ideas about status to make the interaction work to our benefit.

Empirical studies suggest that East Asians might think differently from Westerners, such as valuing material needs higher than abstract rights and democracy.2 But such differences could be the result of economic development. So-called East Asian values could be a consequence of the work ethic of the poor and needy, who are likely to consider food and shelter more important than certain abstract rights, or they could be the values of a more agrarian people – China, and East Asia generally, has a higher percentage of poor and agrarian people than the West. More importantly, these values are hardly Confucian. For example, a pupil asked Confucius: if we had to choose between food and trust among people, which one should we give up? Confucius answered: Give up food. Death has always been with us since the beginning of time, but when there is no trust the common people will not be able to stand on their feet. (Analects 12.7)

How did the best get better? It just did. Every single guest raved about the food. Perfectly seasoned, perfectly cooked, the freshest, the creamiest, the most succulent. The best I've ever had. Adrienne noted it, too, at family meal: the Asian shrimp noodles, the Croque monsieurs, the steak sandwiches with creamy horseradish sauce and crispy Vidalia onion rings.

AUTHOR'S INTRODUCTION: More than twenty-five years ago while researching the fourth Saint-Germain book, Path of the Eclipse, I ran across references to the Year of the Yellow Snow, sometimes called the Year of the Dark Sun, in Western reckoning A.D. 535-36, which was characterized by catastrophic drops in temperature, crop failures, and famine throughout Asia and Europe, with disruption of trade and movements of populations resulting from these losses—just the sort of event to set the speculative juices, flowing, but not the object of my research, nor the period with which I was dealing, promising though it appeared. Then, about ten years ago, other researchers did some serious scholarship on those disastrous events and tried to determine the cause of what turned out to be a worldwide famine and, after considering a number of different scenarios from meteor collisions to a mini-ice age—which indeed occurred—at last identified the probable source of the trouble as an eruption of that all-time bad-boy volcano, Krakatoa; this eruption was more overwhelming than many of its others, for, according to records in Indonesia, this eruption broke Sumatra off from Java—Krakatoa is at the hinge position of those two islands—and opened the Sundra Strait to a deep-water sea passage instead of only the shallowest-draft boats, which it had been for centuries. The eruption occurred in late February or early March of A.D. 535, and its explosion was heard all the way to Beijing. It had been heralded by many months of regional instability, earthquakes, and drastic variations in ocean temperatures in and around what was becoming the Sundra Strait, making the shipping lanes more treacherous than they had been in the past. Many ships' captains reported dangerous sailing in and around Indonesia, and over time, merchant ships avoided the region. ¶ In April, following the eruption, the ash from the volcano had spread all around the world, and disaster followed after it, impacting global weather patterns and lowering the average temperatures sufficiently to keep crops from growing in most of Asia and Europe, as well as large portions of Africa and Americas. Although every part of the world was affected, there were regions that bore more of the brunt of the tragedy than others. Many of the nomadic people of the Central Asian Steppes were driven out of their traditional grazing lands when their herds began to die because of lack of food as the grasslands became arid plains, and their struggle to find new pastureland was made much more difficult by the impact of the colder weather; the significant westward migration from Central Asia began as an attempt to find grass for their herds. In China and Tibet, the snow that continued to fall all the way into June and July was yellow due to the high levels of sulfur in the upper atmosphere. Closer to the eruption site, actual flakes of sulfur fell from the sky, burning people, animals, and fields alike and contaminating wells, springs, and rivers; the devastation of the Indonesian Islands was calamitous, with tens of thousands of people killed in tsunamis spawned by the eruption, by gaseous emanations, and by sulfur contamination, records of which still exist in the royal archives of the Srivijava Empire, which comprised most of modern Indonesia. For months afterward, the remains of humans, animals, trees, sea-life, and buildings washed up on the shores of what are now Indonesia, the Malay Peninsula, the Philippines, China, and India.

She wasn’t squeamish when it came to eating offal—in fact, she approached different food cultures with the same genuine curiosity that she wished others would have for her own.

I asked him about what it was like growing up as a Korean American in northern New Jersey in the 1970s and 1980s. “It was embarrassing,” he said, shielding his face with his hands. He recalls that a large part of the shame came from the food. “One time when I was in third grade, my mom packed jja jang myun”—noodles with black bean sauce—“and kkakdugi”—pickled radish—“and put it in a thermos. My teacher made me dump it because the kids were all like, “‘Who farted?’” So I had to tie it up in a plastic bag and take it outside. I was the only Asian American in my school at the time.” I

he’d known exactly what he would find when he opened the refrigerator doors: one solitary unopened Egg Beater carton that had expired four weeks earlier; a bag of bagels and three tubs of different-flavored cream cheeses, all one schmear away from empty; and two dozen Lean Cuisine entrees in the freezer, neatly organized according to the four major food ethnicities: Italian, Asian, Mexican, and macaroni and cheese.

In December of 2007 human bones including skulls, which have been radiocarbon dated back to between 1304 and 1424, were found in a museum in Concepción, Chile. These skulls were originally discovered on Isla Mocha, which is located 25 miles off the south-central coast of Chile. Since some of them have definite telltale signs of being Polynesian, the strong suggestion is that there was a pre-Columbian interaction between the local Mapuche people and the Polynesian seafarers. This contact is further supported by forensic evidence found near the Chilean site of “El Arenal,” which is a sandy dune approximately 3 miles inland from the coast. Pottery found in Ecuador, predating the arrival of Columbus in America, have markings similar to pottery found on the southernmost island of Kyushu, Japan. Radiocarbon dating has determined the date of organics in the clay that survived the firing, or from food or liquids stored in the pottery, to be 4500 years old with a possible variance of 200 to 500 years, thus predating Columbus by a wide margin. There is no reason to doubt these findings, which indicate that Asians and Polynesians sailed to all parts of the Pacific Ocean, including the vast continents of North and South America that border it on its far eastern side. It was always assumed that Spaniards introduced Chickens to the new continent; however the chicken bones found at the site also dated back to this era, proving that it was the Polynesians that first brought this edible bird with them! The proof is conclusive…. America was discovered prior to Columbus!

Mariko had given her notorious sweet tooth full rein. Lex stared at the table of food and could already feel the sugar eating cavities into her enamel. Banana nut bread, sesame-crusted Chinese doughnuts, almond cookies, fruit cocktail and almond custard, steamed egg cake, even honey walnut prawns. On the non-Asian side was rum cake, blueberry pecan muffins, strawberry almond rolls, and croissants.

Hidden Sources of Wheat Baguette Beignet Bran Brioche Bulgur Burrito Caramel coloring (?) Caramel flavoring (?) Couscous Crepe Croutons Dextrimaltose Durum Einkorn Emmer Emulsifiers Farina Faro Focaccia Fu (gluten in Asian foods) Gnocchi Graham flour Gravy Hydrolyzed vegetable protein Hydrolyzed wheat starch Kamut Maltodextrin Matzo Modified food starch (?) Orzo Panko (a bread crumb mixture used in Japanese cooking) Ramen Roux (wheat-based sauce or thickener) Rusk Rye Seitan (nearly pure gluten used in place of meat) Semolina Soba (mostly buckwheat but usually also includes wheat) Spelt Stabilizers Strudel Tabbouleh Tart Textured vegetable protein (?) Triticale Triticum Udon Vital wheat gluten Wheat bran Wheat germ Wraps

You see, while the people in the colonies were being told Britain was their mother, much of white Britain had convinced itself that these undeserving niggers - Asians were niggers too, back then - had just got off their banana boats to come and freeload, to take 'their' jobs and steal ‘their’ women. Never mind that Britain has a German royal family, a Norman ruling elite, a Greek patron saint, a Roman/Middle Eastern religion, Indian food as its national cuisine, an Arabic/Indian numeral system, a Latin alphabet and an identity predicated on a multi-ethnic, globe-spanning empire- ‘fuck the bloody foreigners'. Never mind that waves of migration have been a constant in British history and that great many millions of ‘white' Britons are themselves descendants of Jewish, Eastern European and Irish migrants of the nineteenth century, nor that even in the post-war 'mass migration' years, Ireland and Europe were the largest source of immigrants. And, of course, let's say nothing about the millions of British emigrants, settlers and colonists abroad - conveniently labelled 'expats'.

H Mart is a supermarket chain that specializes in Asian food. The H stands for han ah reum, a Korean phrase that roughly translates to "one arm full of groceries." H Mart is where parachute kids flock to find the brand of instant noodles that reminds them of home. It's where Korean families buy rice cakes to make tteokguk, the beef and rice cake soup that brings in the New Year. It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat. H Mart is freedom from the single-aisle "ethnic" section in regular grocery stores.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

Swadesh is an online Indian & Asian grocery & spice store delivering in Germany, France, Netherland & other European countries. We offer a wide variety of authentic Indian & Asian products spices and other food items.

The Crusades were a notorious waste of lives and reputations. However, economically and culturally they were an undeniable success. They opened up Latin Christendom to trade with the more affluent world of Byzantine Greece and Islam. New goods and products entered ports and cities. A new affluent lifestyle caught the imagination of Europe’s nobility. They began wearing silk gowns and perfume, eating food laced with Asian spices, playing chess and polo, listening to music played on lutes and rebecs, and reading new forms of poetry and literature—as well as taking regular baths, a custom borrowed from the East.

Eat foods rich in flavonoids and antioxidants, such as vegetables as spinach, kale, broccoli, Brussels sprouts, celery, okra, artichokes, asparagus, green leafy vegetable and fruits as blueberries, strawberries, peaches, apricots, kiwi, mango, plums, Bosc and Asian pears and red delicious apple. Vegetable juices such as carrot, beetroot and apple are a simple way to ensure an adequate intake of antioxidants that help fight the inflammation that causes gastritis. Increase your consumption of fish such as tilapia, trout, herring, wild salmon, cod, sardines, anchovies, small mackerel, flounder, haddock, hake, catfish, sole. Fish has anti-inflammatory effects

He inquired one evening about the crunchy white disks in his chop suey. A man told him they were tubers called water chestnuts, although they weren't nuts. They were an aquatic vegetable with the rare culinary quality of never getting soggy, even when cooked. "Worthy of consideration as a plant for cultivation in the swamps of the South," Fairchild scrawled. His shipment of water chestnuts indeed made it to the South. But they never caught on. They had to be grown in muddy swamps, which wasn't a fatal flaw, but it was inconvenient and dirty, all for a small food with little flavor. If the United States had had more land or been at a point in its history when it valued more efficient use of land, farmers might have begun producing water chestnuts just because. But as with many of Fairchild's crops, the timing just wasn't right, and thus, water chestnuts remained an Asian food. The best evidence of this may be that in America ten decades later, water chestnuts tend to play little more than a humdrum role as supporting actors in Chinese takeout.

I breakfasted with the crapulent major a week later. It was an earthy, quotidian scene, the kind Walt Whitman would have loved to write about, a sketch of the new America featuring hot rice porridge and fried crullers at a Monterey Park noodle shop crammed full of unrepentantly unassimilated Chinese and a few other assorted Asians.

THE CARBOHYDRATE-INSULIN HYPOTHESIS, the idea that carbohydrates cause weight gain because of insulin secretion, was not exactly wrong. Carbohydrate-rich foods certainly do increase insulin levels to a greater extent than the other macronutrients. High insulin certainly does lead to obesity. However, the hypothesis stands incomplete. There are many problems, with the paradox of the Asian rice eater being the most obvious. Most Asians, for at least the last half-century, ate a diet based on white, polished rice, a highly refined carbohydrate. Yet until recently, obesity remained quite rare in these populations.

Yes, we were starving. Scott waved the menus away and we got the waiter's attention---he proceeded to order an obscene amount of food off the "real menu," which wasn't printed. Two-dollar beers that tasted like barely fermented, yeasty water. We salivated. There was no coursing---in ten minutes plates started pounding the spinning tray at the center of the table and we fought among ourselves. Conch in a hallucinatory Sichuan oil, a nest of cold sesame noodles, a wild, red stew that Scott called ma po tofu, cold tripe ("Just eat it," Scott said, and I did), crackling duck, dry-sautéed green beans, skinny molten eggplants, cucumbers in scallion oil...

Anxious to let my features show': Asian American woman shares fear of harassment - CNN - YouTube channel - Comment for this video with broader perspective, Part 1 Not only America, but in many white countries, other races are getting attacked is happening here and then, Once in Australia, Indians were targeted, In USA before few years black people were targeted (Kindly stay away those genocide things - For example LTTE, Russia - Ukraine, Hindu - Muslim , these things are multi dimensional issues and can not be solved by anyone that soon or that easily), Now I focus only on racist attacks whether it happens in USA or India or Any countries, Not only asian women, all races are attacked somewhere, but why it happens? 1) Not understanding other cultural values, (For example Asian/ China food style is more unique (Noodles, spices, insects and all) why did they develop such food habit is a long way debate, because of evolution, In ancient time most of chinese and Mongolia land was affected by many pandemics and insect attacks due to so many ecological, evolutionary and spiritual reasons, thus their food habits became unique like eating insects and all, Now USA or Strong white people, they eat too much fats such as Burger, Hotdog, clarified butter, pork, beef steak, eggs and more and more eggs, alcohol, etc., their food habits are mostly attacking type or anti predatory type, why did they develop such attitude, it is because of White people that settled in North American land after defeating red - Indians or Native American or Geronimo , so after defeating those native people although America is cool place to live there are many places in America are extremely harsh not like India, those extremely harsh conditions, ecology, evolutionary, adaptation, and even spiritual reasons made them with strong life style and although they understand humanism as well they also protect neutral and orthodox Christianity within themselves just like UK, So when other races or other country people are taking jobs, places or even becoming dominating or some people are pervert in sexual relationships which may pollute society as well, extreme science which is against orthodox Christianity (If it is India , extreme science is against orthodox Hinduism), these are all some of the factors behind racist attack, the solution is understand other culture and try to assimilate and embrace rather than oppose it. Because in this world there is no perfect culture,

Anxious to let my features show': Asian American woman shares fear of harassment - CNN - YouTube channel - Comment for this video with broader perspective, Part 2 - India was once perfect culture, our food habits were perfect, whatever we need vitamins, nutrients, carbs, fats everything we tend to obtain from plants and only plants, some yogi(No one) can even live with sun light and water or even neem air, but this 100% traditionality in India or siddha become almost obsolete because of pollution and over population and also spiritual reasons because many people are already trapped in Karmic cycle, which is why They can not even think of escaping it, if they try to escape they will die, and whomever has the solutions for this are mostly disregarded (Like , ok myself, Saddguru, Sarnam Singh, Somnath Bandyopadyay, Prabhakar Sharma, Ritika Rajput, Shalini Chouhan, they are disregarded because they are north Indians or yogis that speaks lie - this is what most people think, that is why I also being modern and eat evrything and talk everything and do everything so that you will not hate me, If I choose to be 100% traditional which I can, then whomever surrounding me will not survive, If I choose 100 % traditionality, rain will engulf the earth and sun will disappear for years, that is why I choose mixed mode of life with all ideas are considered, Try to respect traditionality at least a little, there is a Tamil proverb, மாதம் மும்மாரி பொழிந்து செழித்த பூமி, which means 3 times rain per month and natural agriculture prospered and people life prospered - This proverb is from ancient Tamil Land, As Kali or Kaali yuga started everyone chose modernity, but try to respect traditionality at least a little to protect this land, you no need to go to temple, you no need to pray god, just protect soil, agriculture and traditional science like planting trees and all, then slowly nature will dominate the earth and even in this Kali or Kaali yuga there will be prosperity for next 5000 years, Because in Kali or Kaali yuga first 10000 (Only 5000 years in Kali or Kaali yuga has passed so far) years are golden period, do not rush this golden period in to hell within 100 years.,

One of the interesting and perhaps obvious aspects of being a non-white immigrant is that an Asian American cannot “pass” as a member of the majority group as long as his or her phenotypical features remain racialized. Simply put, if your eye shape, nose, hair texture, or your physical body type reflect a distinctiveness compared to the ones belonging to the majority group—for good or for bad—full assimilation may not be possible. This can cause all sorts of interesting problems to crop up even in an open place like America.

thought his mom would retain more of Singapore, but as it turned out, she too spoke flawless British English, and aside from cooking the most delicious Chinese food, she had integrated seamlessly into English culture. She even asked me to call her by her first name rather than the Asian way of calling her “Auntie.

Desi, after desh, the synonym I used for the equally dissatisfying word South Asian, to denote a bond between us all, easiest to experience through the material culture of India: its clothing, food, Bollywood films, music. Both of us, South Indian and Bangladeshi, have felt the exclusion of our cultures in this patramyth of North India translated into the United States.

Everything was local, sustainable, and ethically sourced. There were only a dozen or so dishes on the menu, but each was mouthwatering. Sussex cider pork belly served with homemade applesauce, roasted parsnips, and caramelized onions. A salmon eggs Benedict with house-made English muffins and fresh local free-range eggs. Several vegetarian and vegan options with a South Asian flair. It all sounded delicious.

you can’t understand the success of the United States without recognizing that it is separated from European and Asian powers by two oceans and blessed with most of the minerals, metals, and other natural resources it needs to be prosperous and self-sufficient, including the topsoil, water, and temperate climate that allows it to produce most of its own food. These factors enabled it to be largely isolationist until a little more than a century ago while investing in education, infrastructure, and innovation in ways that made it strong.

Truth be told, Lisa and I have very little in common. I love sports, she doesn’t. She loves the mall, I hate it with a passion. She likes to sing, and I sound like a cow. I love weird Asian food, she thinks it’s creepy. I love to surf, she won’t go in the ocean. She likes serious conversations, I enjoy sarcasm. She loves Jesus. I love Jesus. And that’s enough.

pie Week 2 DAYS/ MEALS DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7 BREAK- -FAST Banana-Amarnath Porridge Coconut-Almond Risotto Breakfast Tofu Scramble Beet Greens Smoothie Pear Oats with walnuts Breakfast Tofu Scramble Beet Greens Smoothie SNACK Classic Hummus Roasted Corn with poblano-cilantro butter Mushroom bun sliders Roasted Cauliflower Hummus Puffed Rice Balls Latkes Red cabbage with apples and pecans LUNCH Tofu Stir-Fry Zucchini and Avocado Salad with garlic herb dressing Tofu summer rolls Quinoa Vegetable salad Tamale Casserole Autumn Wheat Berry Salad Moroccan Lasagna SNACK An apple Easy garlic roasted potatoes Stuffed mushroom One ounce of water Latkes An orange Classic Hummus DINNER Curried Rice Salad Grilled tofu Caprese Clean Vegan Pad Thai Seitan Satay Warm rice and Bean Salad Mushroom Lasagna Spicy Asian Quinoa Salad

Asian women are up to five times less likely to develop breast cancer than North American women.146 Why? One possibility is their intake of green tea, a common staple in many Asian diets. Green tea has been associated with about a 30 percent reduction in breast cancer risk.147 Another strong possibility is a relatively high intake of soy, which, if consumed consistently during childhood, may cut the risk of breast cancer later in life by half. If women consume soy primarily as an adult, though, their risk reduction may only be closer to 25 percent.148

Asian populations also eat more mushrooms.149 As noted in the box on red wine here, white mushrooms have also been shown to block the estrogen synthase enzyme, at least in a petri dish. So researchers decided to investigate if there was a link between mushroom intake and breast cancer. They compared the mushroom consumption of one thousand breast cancer patients to one thousand healthy subjects of similar age, weight, and smoking and exercise status.

Laksa curry, did you say? That is a Southeast Asian dish known for its exceptionally slippery noodles. And I expect squid ink was used to give the roux this black color." "But this utterly repulsive and vomit-inducing stench! Don't tell me you used-" "Yes. It's Kusaya." "I KNEW IT! What kind of garbage does this girl think goes in food?!" KUSAYA Salted dried fish, it originated in the Izu Islands. Blueback fish, like mackerel or flying fish, are soaked in a salty, sticky brine called Kusaya Jiru and then sun dried. IT REEKS. "Just grilling the stuff is enough to get you a pile of complaints from all your neighbors!" "Ugh. Boiling it down makes the stench even more repugnant." "This is my special handmade Kusaya! I used flying fish and mahi-mahi... ... and then soaked them in Kusaya Jiru I carefully, preciously refined over and over!

As a nonwhite person, the General, like myself, knew he must be patient with white people, who were easily scared by the nonwhite. Even with liberal white people, one could go only so far, and with average white people one could barely go anywhere. The General was deeply familiar with the nature, nuances and internal differences of white people, as was every nonwhite person who had lived here a good number of years. We ate their food, we watched their movies, we observed their lives and psyche via television and in everyday contact, we learned their language, we absorbed their subtle cues, we laughed at their jokes, even when made at our expense, we humbly accepted their condescension, we eavesdropped on their conversations in supermarkets and the dentist’s office, and we protected them by not speaking our own language in their presence, which unnerved them. We were the greatest anthropologists ever of the American people, which the American people never knew because our field notes were written in our own language in letters and postcards dispatched to our countries of origin, where our relatives read our reports with hilarity, confusion, and awe. Although the Congressman was joking, we probably did know white people better than they knew themselves, and we certainly knew white people better than they ever knew us.

Benevolent prejudice,” repeated the DS. “It’s where you’re racist but, like, in a positive way. Like, handing out food to black people because you think they’re all poor. Or, I don’t know, assuming Asians are all great at maths.