Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I think that the perception of most of us in the western world is of the Chinese home cook crouched over a wok on a brazier fed with twigs and cow chips. With the advances that China has made I suppose that many home cooks have kitchens that resemble those in the West.
Just as their style of cooking has to have changed, has the type of food that they are cooking changed? With the transport and availability of food from other regions, has it caused them to be less regional in their home cooking?
I suppose that the perception of most of us in the western world is of the Chinese home cook crouched over a wok on a brazier fed with twigs and cow chips. With the advances that China has made I suppose that many home cooks have kitchens that resemble those in the West.
Just as their style of cooking has to have changed, has the type of food that they are cooking changed? With the transport and availability of food from other regions, has it caused them to be less regional in their home cooking?
