Comments on: The Four Erroneous Schools Of Chinese Cooking http://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/?utm_source=rss&utm_medium=rss&utm_campaign=the-four-unique-schools-of-chinese-cooking Adventures from a Chinese Home Kitchen Tue, 07 Feb 2012 16:39:36 +0000 hourly 1 By: Becky Laohttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-1551 Becky Lao Sat, 29 Jan 2011 04:51:47 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-1551 I am working with a chef in Houston to present a Ming period dinner. It has to be very special. Could you give me some feedback on the structure and dishes for the meal, please? I am working with a chef in Houston to present a Ming period dinner. It has to be very special. Could you give me some feedback on the structure and dishes for the meal, please?

]]> By: drfugawehttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-236 drfugawe Fri, 11 Apr 2008 15:52:55 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-236 I'm enjoying your site very much, and learning much, and getting some great ideas to improve my asian cooking - thanks.Just a few observations: the site you note above (yourcookingtips.com) is not a serious site - it is one of those sites created in the hope of gathering enough hits to garner a few $ in advertising revenue, and by stealing material, therefore there is no concern re the quality of content. It also shows evidence of having been sabotaged, and with no attempt at correction by its creators. Additionally, the author of the article you note is NOT an American, although they may very well be guilty of the charges you level. I guess my point is that you can and should find a more legitimate example to underline your point - a point that is universally true! I’m enjoying your site very much, and learning much, and getting some great ideas to improve my asian cooking – thanks.

Just a few observations: the site you note above (yourcookingtips.com) is not a serious site – it is one of those sites created in the hope of gathering enough hits to garner a few $ in advertising revenue, and by stealing material, therefore there is no concern re the quality of content. It also shows evidence of having been sabotaged, and with no attempt at correction by its creators. Additionally, the author of the article you note is NOT an American, although they may very well be guilty of the charges you level. I guess my point is that you can and should find a more legitimate example to underline your point – a point that is universally true!

]]> By: Robynhttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-227 Robyn Thu, 10 Apr 2008 05:19:02 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-227 Very nice blog - I found it via BlogHer.As for your lament about the ignorance of Chinese food in America, it could be broadened to 'the ignorance of Asian food'. I've read so many articles on various SE Asian cuisines with glaring errors that make me cringe. It is, unfortunately, very easy for (SOME) writers to pitch themselves as experts without having the knowledge to back it up. Most publications don't fact-check so the editor is left taking the writer's words as face value. The best caveat is - reader beware. Very nice blog – I found it via BlogHer.

As for your lament about the ignorance of Chinese food in America, it could be broadened to ‘the ignorance of Asian food’. I’ve read so many articles on various SE Asian cuisines with glaring errors that make me cringe. It is, unfortunately, very easy for (SOME) writers to pitch themselves as experts without having the knowledge to back it up. Most publications don’t fact-check so the editor is left taking the writer’s words as face value. The best caveat is – reader beware.

]]> By: Andrew Schulkindhttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-102 Andrew Schulkind Mon, 10 Mar 2008 00:38:52 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-102 There was an interesting book review in the Times Book Review today (3/9) that relates to Chinese food in the U.S. and its authenticity. Kian, I hope you'll comment on it. I'd love to hear your take. There was an interesting book review in the Times Book Review today (3/9) that relates to Chinese food in the U.S. and its authenticity. Kian, I hope you’ll comment on it. I’d love to hear your take.

]]> By: LSFhttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-77 LSF Wed, 05 Mar 2008 19:45:26 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-77 It's quite common for Chinese cooking to be split into those four styles - Chines _and_ Non-Chinese writers have been doing it for years. That's not to say the cooking cannot be divided further, however. Having said that, from what I've heard from people in China, regions are struggling to keep their regional specialties anyway. It’s quite common for Chinese cooking to be split into those four styles – Chines _and_ Non-Chinese writers have been doing it for years. That’s not to say the cooking cannot be divided further, however. Having said that, from what I’ve heard from people in China, regions are struggling to keep their regional specialties anyway.

]]> By: Appetite for Chinahttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-70 Appetite for China Mon, 03 Mar 2008 15:47:56 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-70 Cantonese food is also considered the most sophisticated because of the variety and abundance of produce and seafood you can get locally. Beijing's school of cooking just can't compare. For writers to say that Beijing's "imperial" cuisine is more sophisticated would be like saying French cuisine is more sophisticated than Italian because it's more associated with the aristocracy.I agree with the idea that language is a huge barrier. I can think of maybe one Western writer who, without being at least conversational in Mandarin or Cantonese, can accurately write about Chinese food. Cantonese food is also considered the most sophisticated because of the variety and abundance of produce and seafood you can get locally. Beijing’s school of cooking just can’t compare. For writers to say that Beijing’s “imperial” cuisine is more sophisticated would be like saying French cuisine is more sophisticated than Italian because it’s more associated with the aristocracy.

I agree with the idea that language is a huge barrier. I can think of maybe one Western writer who, without being at least conversational in Mandarin or Cantonese, can accurately write about Chinese food.

]]> By: Kianhttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-65 Kian Fri, 29 Feb 2008 03:12:38 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-65 I do agree that it is very difficult for Western food writers to learn the nuances in regional Chinese cooking. It is true that the language and cultural barriers are difficult to break. Although I sympathize with the difficulty in the writers' efforts to share knowledge in Chinese cooking, I am frustrated with those who take upon themselves as experts to disseminate misinformation. The least they could do is to research the subject a little better. There is indeed reliable information on Chinese cooking in English available in print or on-line, albeit limited at this point in time.Regional cooking style is a legitimate approach for differentiating local influence in cooking. My concern is in over generalization and inaccurate classification. I do agree that it is very difficult for Western food writers to learn the nuances in regional Chinese cooking. It is true that the language and cultural barriers are difficult to break. Although I sympathize with the difficulty in the writers’ efforts to share knowledge in Chinese cooking, I am frustrated with those who take upon themselves as experts to disseminate misinformation. The least they could do is to research the subject a little better. There is indeed reliable information on Chinese cooking in English available in print or on-line, albeit limited at this point in time.

Regional cooking style is a legitimate approach for differentiating local influence in cooking. My concern is in over generalization and inaccurate classification.

]]> By: Pepperhttp://redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/comment-page-1/#comment-62 Pepper Thu, 28 Feb 2008 15:33:24 +0000 http://www.redcook.net/2008/02/27/the-four-unique-schools-of-chinese-cooking/#comment-62 Good points; I wish Chinese restaurants in particular would identify more with a region. Any idea how the idea that there had to be a certain number of distinct Chinese cuisines came about? I wonder if people would try to classify the cuisines of India or Italy in a similar way, for example.You can learn a little about Chinese food and think that you know an awful lot. In general though I sympathize with the western food writer trying to make sense of Chinese food through the language and cultural barriers. While the regional characteristics make Chinese cuisine more glorious and varied, they also add to the complexity of understanding the cuisine - two dishes with the same name in two different areas of China can be completely different and the foreign food writer is not always aware of all the factors that characterize their culinary experience. Good points; I wish Chinese restaurants in particular would identify more with a region. Any idea how the idea that there had to be a certain number of distinct Chinese cuisines came about? I wonder if people would try to classify the cuisines of India or Italy in a similar way, for example.

You can learn a little about Chinese food and think that you know an awful lot. In general though I sympathize with the western food writer trying to make sense of Chinese food through the language and cultural barriers. While the regional characteristics make Chinese cuisine more glorious and varied, they also add to the complexity of understanding the cuisine – two dishes with the same name in two different areas of China can be completely different and the foreign food writer is not always aware of all the factors that characterize their culinary experience.

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