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Podcast: New Books in Women's History
Episode: Michelle T. King, "Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food" (Norton, 2024)
Description: In 1971, theĀ New York TimesĀ called the Taiwanese-Chinese chef, Fu Pei-Mei, the āthe Julia Child of Chinese cooking.āBut, as Michelle T. King notes in her bookĀ Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese FoodĀ (Norton, 2024), the inverseāthat Julia Child was the Fu Pei-Mei of French cuisineāmight be more appropriate. Fu spent decades on Taiwanese television, wrote three seminal cookbooks on Chinese cuisine, ran a famous cooking academy and even provided important culinary advice to those making packaged food and airline meals.And this all starts from humble beginnings...