2016.037.032 Oral History Interview with Grace Young Interview 2016/03/11
This oral history focuses on Grace Young, a food writer who has authored three books on her family’s Cantonese stir fry cuisine. Grace grew up in San Francisco as a first-generation Chinese American and pursued a career in Western styles of food before exploring her familys traditional style of Chinese cooking. Through this journey, she learned about the Chinese American experience through the lens of food and how food acts as a link in the Chinese diaspora. Graces first book, Wisdom of the Kitchen, recounts her familys recipes and stories, which were collected by observing her parents techniques. The Breath of the Wok focuses on the important tradition of the iron wok in the home kitchen, a practice that is disappearing in Chinese homes. Stir-Frying to the Skys Edge offers Graces advice on stir fry and contains interviews from Chinese cooks around the world.

0:00 - Childhood in Chinese American family, Home-cooked Chinese meals during childhood, Eating in San Francisco Chinatown restaurants with parents, Family background and mother’s immigration story, Learning about Julia Child and French cooking, Beginning of professional culinary career 在美国华裔家庭中的同年,小时候家中做中餐,与父母在旧金山的唐人街餐厅吃饭,家庭背景和母亲的移民故事,了解茱莉亚·查尔德和法式烹饪,烹饪职业的开始点

Play segment Segment link

Partial Transcript:

Segment Synopsis:

Keywords:

Subjects:

10:12 - Work as test kitchen director, Learning to cook Chinese food with family during the 1990s, Documenting the Chinese American experience by cooking with her parents and publishing a memoir cookbook, Process of creating recipes, Favorite dishes (stir fried tomato beef) 一开始做厨房只会人,在90年代从家人学会做中餐,与父母做饭以及出版了一本自传食谱来记录作为美国华裔的经历,创作菜谱的过程,最爱的菜(番茄牛肉)

Play segment Segment link

Partial Transcript:

Segment Synopsis:

Keywords:

Subjects:

18:16 - Memorable meal teaching Dartmouth students to stir fry, Techniques and style of Cantonese cooking, Food preferences, Key ingredients in Cantonese cuisine (ginger, garlic, scallions), Sourcing fresh seasonal ingredients, Stir fry is considered as Young’s signature dish 难忘的一餐教授达特茅斯大学的学生如何炒菜,广东菜的技巧和风格,食物喜好,广东菜里的必要配料(葱姜蒜),采购每个季节新鲜的材料,炒菜为她的拿手菜

Play segment Segment link

Partial Transcript:

Segment Synopsis:

Keywords:

Subjects:

25:24 - American taste for Chinese food has become more sophisticated, Growth of regional Chinese foods, Balancing authenticity of Chinese food with adaptability, Relationship between food and cultural identity, Being Chinese American, Chinese food culture, Food legacy through cookbooks 美国人对中餐的品味变得更成熟,在味道正宗和食物的调整性中间保持平衡,食物和文化认同感的关系,作为美国华人的感受,中国餐饮文化,通过食谱爆料食物遗产

Play segment Segment link

Partial Transcript:

Segment Synopsis:

Keywords:

Subjects:

36:02 - Easy access to Chinese ingredients in San Francisco, Growing up with very authentic Chinese cuisine, Significance of traditional iron wok, Cooking techniques using a wok, Traditional recipes, Culinary influences, Personal story about the power of food 在旧金山买到中餐配料很方便,成长时吃很正宗的中餐,传统铁锅的意义,中式炒锅技巧,正宗菜谱,对于她烹饪职业有影响的人物,诉说关于食物的力量的故事

Play segment Segment link

Partial Transcript:

Segment Synopsis:

Keywords:

Subjects:

Search This Index
Search Clear