Anthropologist in the Kitchen (2018 New Edition)

Twelve years ago, she discovered the vast field of anthropology on the kitchen counter.
From then on, I was willing to "become an indigenous person" and become a happy and down-to-earth anthropologist in the kitchen.
This book not only records her initial desire to learn cooking and her dining experience,
It is written in a new way that combines knowledge and practice.
It started a new trend in food writing for a new generation of Chinese people.
53 Cooking Notes x 6 Secret Recipes – Reprint of Chuang Cho-yee's first book!
◎The kitchen is her anthropological field

"Thinking about how I first learned to cook, I really have anthropology to thank for that."

Twenty years ago, Cho-Yi Chuang went to the United States to study anthropology, where she developed a second specialty: cooking. "The joy of cooking lies in the fact that you can see, touch, smell, and taste it, and that the effort is rewarding." Making braised pork and beans relieved the stress of her studies and brought her a genuine sense of satisfaction. When her doctoral dissertation was struggling, it led her to discover a new life mission, and she decided to abandon her eight years of hard work to pursue a career in the kitchen.

Anthropologists always yearn to engage with the masses and delve into the grassroots, but within the academy, fieldwork often becomes an unattainable aspiration. After attending culinary school, Zhuang Zuyi discovered that the kitchen was the field she had been searching for in anthropology, a vibrant and untamed world! She began her blog, "Anthropologist in the Kitchen," as a field journal, documenting her fresh, real-life culinary experiences as a "young apprentice."

Donning plaid chef's pants and a flat cap, she records her culinary school journey and her interactions with teachers and classmates with the enthusiasm of a newborn, from the first lesson on basic egg cooking to knife skills and butchering to pastry and pie crust. Later, from the perspective of a young apprentice, she recounts her experiences of broadening her palate and opening her horizons through the hard labor of picking leaves and chopping vegetables at the two-Michelin-starred restaurant Amber. She also personally witnessed the opening and closing of the Mediterranean restaurant Bio, interspersed with her cooking experiences with celebrity chefs Patricia and Michael Reid, and her time with Thomas. The book features wonderful face-to-face moments with idols such as Keller and Nobu. Her writing is humorous, sincere, and insightful, making it a fun read for those who are not familiar with cooking and giving them a glimpse into the secrets and anecdotes of professional kitchens. Even those who are familiar with the art can learn tips and be inspired by her experience.
◎This book has influenced many people!

Compiled into a book, these blog posts have unexpectedly impacted countless lives. "Over the years, I've received countless messages from readers. I never imagined that my experiences would become a uniquely inspiring book, awakening in many people the itch to break free from their stereotyped lives." Some have found a different perspective on life in the book, others have seen themselves reflected in it, and still others have been inspired to pursue a career in cooking. Some have become more daring in their dreams because of her, while others, facing difficult life decisions, have found strength and the courage to be themselves in her passion for cooking.
Many years have passed, from academy to professional kitchen to family life. While Jo-Yi Chuang's roles have evolved several times, what remains constant is her passion for cooking. Through cooking tutorial videos, shared articles, and even the publication of her cookbook, "Simple. Abundant. Beautiful," she has repeatedly demonstrated the joy of cooking and passionately guided others into the kitchen. The contrast between her image as a novice chef in her book further confirms her unrepentant decision. She has long since embraced "indigenization" and become the happiest and most down-to-earth anthropologist in the kitchen!
This book launched a new generation of food writing. "From a culinary freshman's perspective, I documented my experiences at Cambridge Culinary School and later as an apprentice in Hong Kong. While those in the know might find them naive and ridiculous, even I find them a bit embarrassing reading them now. But they ultimately reflect the most authentic learning process and serve as a testament to the pioneering era of food writing."
Looking back ten years later, "Anthropologist in the Kitchen" not only records the origin of her culinary studies, but also the new style of writing that combines knowledge and practice in the book, which also symbolizes the beginning of an era of food writing. From a Cambridge culinary school to a Michelin-starred restaurant in Hong Kong, she used her academic acumen to reveal the subtleties of professional kitchens that are rarely apparent to the average person. Her writing is harmonious, relaxed, and clear, making the joys and sorrows of an apprentice's experiences both informative and engaging, adventurous and inspiring. It also opened up the possibility of food writing for a new generation. Chinese food writing has since broken away from simply reviewing delicious meals or using food as a symbol of memory to explore topics ranging from cooking techniques to local customs and practices, becoming a prominent discipline that is closely related to everyone's lives.
Celebrity recommendations: Mao Qi | Writer Yu Wenzheng, co-founder of "Anthropologists in the Hundred Workers' World" and moderator of "Late-Night Girls' Apartment Cooking Class" | Writer Li Quzhong | Soac, editor-in-chief of "The Affairs Weekly" | TV chef James Chen Zhihuang | Liz Gao, founder of Fika Fika Café | Chen Jingyi, moderator of "The Gourmet's Self-Taught Journey" | Writer Zhang Dachun | Writer Zhang Tiezhi | Writer Saffron | Writer Zhan Hongzhi | PChome Internet Family Chairman and writer Ye Yilan | Writer and founder of "Yilan Food Life Player" website Yang Furu | Writer Liu Guanyin | Publisher Cai Zhuer of "Little Days" magazine | Writer Lu Yian "She opened a large window, bringing light and vision into the kitchen." -- Author Cai Zhu'er "Intelligent, sincere, and sharp, Zhuang Zuyi's talent is freely displayed, and this is the starting point." -- "The Self-Taught Journey of a Gourmet" moderator Liz Gao

2018-03-07

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