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A Year of Cross-Cultural Culinary Encounters — and a Giveaway!
East Bay Ethnic Eats happily celebrates its first birthday. In the past year, this blog has provided me a ticket to explore my passion: the intersection of food and culture. With this forum to share my...
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Hot on the Taro Trail
A version of this post was first published on KQED’s Bay Area Bites, for which I am now happy to be a contributor. This summer I wrote about a Hawaiian trip where I stumbled upon a divine sweet: a...
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Tasting Singapore’s Sweets — in Oakland too
Yams, red beans, creamed corn, white fungus, grass jelly, black glutinous rice. Perhaps these ingredients don’t immediately conjure up images of tempting sweet treats, but in steamy Singapore—with the...
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Immerse Yourself in a World of Asian Flavors at Richmond’s Pacific East Mall
green tea flavored Kit Kat from Japan I often wish I could magically beam myself to the middle of a bustling street market in a far-off land, surrounded by unfamiliar sights, enticing aromas and...
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Thy Tran’s Asian Cooking Classes Highlight Techniques to Empower Students
Thy Tran in shirt designed by her husband I’m freaking out. The layered pandan rice cake–for which I so carefully poured 6 alternating colored layers–is totally stuck to the pan. No worries. Thy Tran,...
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Food Speaks in Many Tongues – Edible Idioms in 17 Languages
“Shut your smelly Camembert mouth!” – from the French All illustrations courtesy Lila Volkas It was the pungent French insult, shut your smelly Camembert mouth! (ferme ta boîte à Camembert!) that...
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How to Buy a Live Fish in Oakland Chinatown for Chinese New Year
E&F Market in Oakland Chinatown All Photos: courtesy of Wendy Goodfriend I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the...
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A Dozen Deaf Foodies Savor Gourmet Ghetto Tasting Tour in ASL
My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when...
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Chinese Carver Jimmy Zhang Makes Melons Bloom and Carrots Fly
Jimmy Zhang’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his...
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Icy or Spicy? Cooling Foods Across Cultures
In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, wikimedia commons Like a dripping popsicle in an overheated toddler’s...
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