Grace Lin Explores American Chinese Food Stories

Today, I’m talking to Grace Lin, author of Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods.
In her book, Lin explores the fascinating stories behind some of the most common and delectable favorites of Chinese cuisine paired with vivid illustrations.
You’ll hear how she came up with the idea for this unique book, and the important roles the fortune cookie and the pandemic played in its conceptualization.
You’ll learn interesting myths. and legends about some of your favorite Chinese dishes. And you’ll hear how Chinese food in America has become a flavorful bridge of understanding between two cultures.

What you'll learn from Author Grace Lin

The inspiration behind the book 4:33
Why Grace Lin relates to the reputation of the fortune cookie 5:30
The story of the fortune cookie 7:44
How folk tales helped shape her cultural identity 9:26
When Grace Lin began to embrace her heritage 10:05
The real reason she writes about Chinese cuisine 11:11
How early Chinese immigrants adapted to the American palate 12:15
One example of a Chinese-American creation 13:55
Misconceptions about Chinese food 14:58
How Chinese food creates a bridge with American culture 16:35
Two origin stories about chopsticks 18:18
The birth of Chop Suey 21:39
Why Wonton Soup is the perfect gateway food 24:39
Dumplings and the Taoist creation myth 26:16
The story of spring rolls 29:09
Grace Lin's goals for the book 31:54
Why Chinese American food is really American food 33:03
Why pandemic stigma encouraged her to write this book 33:19
Grace Lin's process of putting stories together to create a book 35:02
Separating historical myths from dinner-table fiction 35:46
Her favorite Chinese comfort food 36:29
Describing Chinese food in American culture 36:59
Her favorite myths in the book 37:39
Her favorite food that isn’t Chinese food 38:20
When she knew she wanted to become an author 38:49
Her process as a writer 40:42
How she finds the right environment to work 42:00
What she wishes she knew before becoming an author 42:40
Why she wouldn’t want to live in ancient China 44:27

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.