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Mohrbooks Literary Agency
Sebastian Ritscher |
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ON THE NOODLE ROAD
When Jen Lin-Liu married, she and her husband, Craig, promised to put their marriage first. And almost immediately she had an irresistible urge to put that vow to the test. Honeymooning in Italy, she was struck again and again by dishes, ingredients, and techniques that echoed those she’d learned in China, and taught in the cooking school she ran back in Beijing.
Who really invented the noodle, she wondered, like countless food-lovers before her. How had food and people moved along the ancient trade routes that connected Asia to Europe – and what could still be felt of those long-ago migrations?
Lin-Liu set out to retrace them for herself, following a route that wound like a noodle from Beijing through western China and on into Central Asia via Kyrgyzstan, Uzbekistan, and Turkmenistan. After a sojourn in Iran, she headed on to Turkey, and from there across the Mediterranean by boat to Italy. And what of her husband, and her vow?
Jen Lin-Liu is the founder of Black Sesame Kitchen, a Beijing cooking school; she is the author of a previous memoir, Serve the People: A Stir-Fried Journey Through China.
Lin-Liu set out to retrace them for herself, following a route that wound like a noodle from Beijing through western China and on into Central Asia via Kyrgyzstan, Uzbekistan, and Turkmenistan. After a sojourn in Iran, she headed on to Turkey, and from there across the Mediterranean by boat to Italy. And what of her husband, and her vow?
Jen Lin-Liu is the founder of Black Sesame Kitchen, a Beijing cooking school; she is the author of a previous memoir, Serve the People: A Stir-Fried Journey Through China.
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Book
Published 2013-07-25 by Riverhead |
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Book
Published 2013-07-25 by Riverhead |