Latest Q&As:
Q&A with George Stiffman: rare Chinese tofus, cooking with vegan proteins and why we are obsessed with pressing tofu.
A visit to the Clean Bean workshop on Brick Lane and conversation about all things tofu with Neil McLennan.
Q&A with Jeanette Liu of Yueh Tung Restaurant in Toronto: on her family’s Hakka and Indo-Chinese food.
Q&A with JJ Johnson: paying tribute to Black excellence from Harlem and his West African roots.
Q&A with Julie Kleeman and Yeshi Jampa, owners of Taste Tibet in Oxford: mothuk and thenthuk and thukpa, oh my!
Q&A with Davi Cheng: artist and graphic designer and contributor to LUNAR, the Jewish-Asian Film Project.
Q&A with Di Lebowitz: writer and Krav Maga instructor on her Jewish and Hakka Chinese heritage.
Q&A with Ming Tang-Evans: the intricacies of shooting brown and beige food, and what is actually Instagram-worthy?
Q&A with Jonathan Akwue, Executive Vice President at Publicis Groupe APAC and ilustrator/writer of forthcoming Afrofuturist graphic novel DECODED.
Q&A with Dieter Mackenbach, the archival researcher documenting the art of Chinese plating.
Q&A with Dr. Anna Sulan Masing and Chloe-Rose Crabtree on what defines exoticism in food in our globalised world.