HELLO, WORLD! THE GCI NEWSLETTER Issue 10 Hello, World! THE GCI NEWSLETTER PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE August 2019 The Foodways of East Asia from The Global Culinary Initiative Committee Asia is the world’s largest, most populous food culture, the result of both its location and M.F.K. Fisher Award winner. continent, and it is divided into five geographi- complex history. • Shokuhin sanpuru (food samples) have been cal subregions. This issue explores the culinary • Regional Chinese and Korean cuisines have tempting diners into Japan’s restaurants for heritage, traditions, and trends of East Asia, exploded in popularity; watch for flaky almost a century. These fake food models strike which includes China, Hong Kong and Macao chunbing flatbread wraps and creative uses for a balance between realism and aesthetics for (highly autonomous, Special Administrative Re- kimchi. menu items in thousands of restaurants. gions of China), Mongolia, Taiwan, Korea, Japan • Is North America’s best Asian food in British • Street foods are less common in Japan than in and Okinawa Prefecture in the Ryūkyū Islands. Columbia? other Asian countries, but food vendors take Some scholars classify Vietnam with East Asia; • Toronto, with its many vibrant Asian to the streets at festival time. One popular geographically it is part of Southeast Asia, the communities, allows us to experience food dish is takoyaki or crispy, fried dough balls focus of Newsletter #11. cultures in a global context. Here is the with octopus, green onions, ginger, and Korea, Japan, and China—one of the cradles of complete guide to the city’s Chinatown. tempura pieces. civilization—are part of an East Asian cultural • Good food wasn’t the only thing New York • Japanese taiyaki is a small, fish-shaped cake sphere based on Confucian ethical philosophy, Chinatown was known for in the 1890s. with a waffle-like texture. The cakes are often Buddhism, and a common writing system. In Today, Manhattan’s Chinatown is one of stuffed with red bean paste or sometimes with the United States, the Chinese, who arrived a the city’s most loved and culturally valuable matcha custard or even ice cream. decade before the Civil War, constituted the neighborhoods. Food for the Seoul first large surge ofAmerican immigrants. • Chinese food has become a staple in Mexico • Korean-inspired cuisine and barbecue are City. Chinese and Mexican food have been growing fast in the U.S., reports the NPD East Asian Food Tsunami intermingling for hundreds of years, but this Group, Inc., an American market research Makes Waves new cuisine (don’t call it fusion) is leaping company. • From furikake to miso, Japanese ingredients forward in Los Angeles. • “Five colors, five flavors, five textures” is a move to the mainstream. • Forget about baguettes and bistros: Korean traditional guiding principle of Korean cuisine • Japanese farmers create an “a-peeling” new fried chicken and thick, hand-pulled noodles and the philosopher’s guide to a perfect meal. banana—you can eat the skin! are the new dishes de rigueur on the Parisian • From its vibrant street food to its cafe scene • Food truck fusions of Asian-American dishes restaurant scene. After lunch, visit one of the and fine dining, Seoul is afabulous city for have hit the restaurants. Sichuan food is on the top three Asian fine arts museums in Paris. foodies with an eclectic blend of traditional rise. • Chinese cuisine in England dates back to the and modern tastes. • Mongolian cuisine remains mysterious to the 1880s. Chinese restaurateur William Poon • Despite cultural changes over the past outside world just like its people. Here are started the trend of shortened, set menus for decades, 40 Korean dishes remain close to the heart. seven hearty dishes and beverages that have easier ordering. sustained Mongols for thousands of years. • There is much to learn from this article on • In South Korea, you are never far from Chinese cuisine by Diane Jacobs, LDEI’s 2016 delicious street foods; here’s a hungry • Okinawa Ken (Prefecture) has its own unique traveler’s guide. HELLO, WORLD! THE GCI NEWSLETTER Issue 10 2 Courtesies & Dining Chapter Activities • The Illustrated Wok is an anthology of charming, hand-drawn Etiquette • Celebrate the Asian Chinese recipes providing New Year with a chapter East Asian countries have insights on trending world chefs Japanese tea—here’s an a deep-rooted code of who experiment with food article with the steps of conduct that developed from while respecting time-honored matcha preparation. their early history. Careful Chinese flavors and techniques. attention is paid to courtesies, • Chapter members love San Francisco Dame Linda Lau especially when related to potlucks—here are ideas Anusasananan is a contributor. dining etiquette. “Chinese for a Mongolian-themed The book is from the creators of Table Manners—The Dining gathering. The Cleaver Quarterly, a print and Etiquette You Need To Know” • Here’s an interesting video online magazine that invites readers is an indispensable guide to that highlights some top into the global diaspora of Chinese creating an enjoyable Chinese Mongolian dishes—it could cuisine. dining experience. In Korea, be a fun thing to show at • A set of 52 pocket-sized trading Confucian teachings have the above mentioned pot- cards from The Cleaver Quarterly, contributed substantially to luck. each depicting a classic Chinese modern-day dining etiquette. • Enjoy a taste of Taiwan vegetable, is used to play games The proper etiquette in Japan without the price of an or for reference on a plant-based demonstrates good manners airline ticket Chapters could diet that has kept the Chinese and respect. Click here for plan a visit to an Asian tea civilization humming for centuries. tips on chopstick etiquette in shop to enjoy pearl milk The cards spell out how these Hong Kong and China. On tea—or as it is called bubble ingredients are traditionally eaten in Ishigaki Island in the Okinawa • Korean cuisine uses less oil tea because the drink is China with tips for home cooking. Prefecture, restaurant customers filled with tapioca balls. have been banned for lack of than some other types of Asian • Plate is an inspiring source for Asian • How about having a chapter get manners. cooking, and fermented kimchi food stories including several on offers probiotic power. When together in the late summer ramen with new flavor twists. The Food Safety, Health, & dining out, Korean cuisine can be a or fall to make bubble tea? magazine’s editor, Chandra Ram, Environment smart choice. Sometimes it’s also called Chinese and publisher Susan Szymanski are • Food safety has haunted China • The traditional Japanese diet is breakfast tea. active members of LDEI Chicago. over the decade with food revered and studied for its health Resources • The “food forum” is a newsletter processing and distribution from Kikkoman Corporation benefits. The manner of serving • Culturally complex and delicious, as areas of concern. Chinese covering various aspects of Japanese food and healthy attitudes toward the formality of Korean food is food producers are adopting food culture, traditions, and current eating also play a role: hara hachi best described in Alan Davidson’s technological innovations—IoT trends. San Francisco Dame Helen bu, meaning “eat until you are 80 invaluable reference book, The and Blockchain—to prove the Roberts is the Public Relations percent full.” Oxford Companion to Food. Though value of their products and regain Manager at Kikkoman. • Here’s how a diabetic living in out-of-print, it’s easily found at consumer confidence. Korea managed to learn how to bargain prices through www. • From the Independent in the UK: read nutrition labels. Nutritional BookFinder.com. “Cracking Down on China’s information from the Korean • Elizabeth Andoh, an American Dangerous Fake Food Sector.” Diabetes Association is included. who has made her life in Japan, • The Chinese media voiced despair has authored five definitive and over corruption and threats to Recipes • Here’s a tasty recipe for a masterly cookbooks that embrace public health in the wake of fake the complexity of the styles and and toxic food scandals. savory dish with chewy rice cakes (teokbokki) that is found in regions of Japanese cooking. Search • Take a look at 12 fake foods in at www.thriftbooks.com/. China that you wouldn’t believe Korean food stalls as well as home existed. kitchens. • Significantly updated in 2016, • Mongolian Hot Pot, a simplistic the Chinese Dietary Guidelines stew reputed to have been help consumers move toward originally cooked in the helmet adopting a balanced diet and serve of a Mongolian warrior, has been GCI Committee: Co-Chairs Susan Fuller Slack (Charleston) and as a reference point for the food transformed by neighboring Roberta Duyff (St. Louis); GCI Founder Suzanne Brown (Atlanta), Teresa industry. Sichuan cooks into a hot pot Farney (Colorado), Margaret Happel Perry ( New York), Anita Lau and of broth for cooking meat and Cecilia Fileti (Los Angeles), Advisor Sandy Hu (San Francisco). Photos, • Here’s what people in China will vegetables. Page one: Mongolian barbecue (Burke/Triolo), Oriental Appetizers & Light be eating in 2050 to stay healthy. • Natto, or fermented soybeans, is a Meals by Susan F. Slack; hand-pulled noodles by Romansa, and sushi by • With China’s rapid economic nutritious Japanese food typically Wesal, Unsplash; Page two: kimchi, Susan F. Slack. growth, the demand for meat topped with soy sauce, mustard, Nashville Conference, 2019: GCI Session #2, Immigrants has risen dramatically; consumer chives or other seasonings, and awareness of resources and and Diverse Flavors: An Exploration of the Three Grand Divisions of served over rice. Fermentation Tennessee. Our expert panelists will discuss the state’s history, traditions, climatic implications for meat increases its beneficial plant production is limited.