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1 hour ago, KennethT said:Right - but sorry, I wasn't clear. I thought it weird that the author, when talking about the history of this dish coming from Xi'an, interviews a guy from NYC to talk about the writing character rather than talking to a food authority or historian in Xi'an, the place in question.
Yes. I thought the same. I guess the author is in New York. The US BBC office is in NY, I believe.
1 minute ago, KennethT said:Right - but sorry, I wasn't clear. I thought it weird that the author, when talking about the history of this dish coming from Xi'an, interviews a guy from NYC to talk about the writing character rather than talking to a food authority or historian in Xi'an, the place in question.
Yes. I thought the same. I guess the author is in New York. The US BBC office is in NY, believe.
By Duvel,
