By Jen Lin-Liu
A meals author travels the Silk highway, immersing herself in a transportable banquet of meals and cultures and gaining knowledge of a few outstanding truths approximately dedication, independence, and love.
Feasting her manner via an Italian honeymoon, Jen Lin-Liu used to be struck by means of culinary echoes of the food she ate and cooked again in China, the place she’d lived for greater than a decade. Who particularly invented the noodle? she puzzled, like many ahead of her. but additionally: How had nutrients and tradition moved alongside the Silk street, the traditional exchange path linking Asia to Europe—and what may perhaps nonetheless be felt of these long-ago migrations? along with her new husband’s blessing, she got down to observe the connections, either ancient and private, consuming a course via western China and on into valuable Asia, Iran, Turkey, and around the Mediterranean.
The trip takes Lin-Liu into the personal kitchens the place the headscarves come off and ladies not just knead and simmer but in addition confess and confide. the skinny rounds of dough full of meat which are dumplings in Beijing evolve into manti in Turkey—their tiny dimension the degree of a bride’s worth—and finish as tortellini in Italy. And as she stirs and samples, hearing the ladies discuss their lives and longings, Lin-Liu earnings a brand new appreciation of her personal marriage, studying to delight in the wonder of affection freely chosen.
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Extra resources for On the Noodle Road: From Beijing to Rome, with Love and Pasta
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