{"product_id":"how-to-cook-a-dragon-living-loving-and-eating-in-china-paperback","title":"How to Cook a Dragon: Living, Loving, and Eating in China - Paperback","description":"\u003cp\u003eby \u003cb\u003eLinda Furiya\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen Linda Furiya decided to move to China with her boyfriend at the age of thirty, she hoped to find romance and ethnic kinship. Expecting common ground with locals as an Asian American, Furiya struggled with her ambition as a food writer in a nation where notions of race and gender are set in stone. During the six years she lived in Beijing and Shanghai, Furiya experienced a wide range of experiences--loneliness, isolation, friendship, and love--tied together by one common theme: food. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eUltimately, Furiya surpassed these challenges and found inspiration from the courageous Chinese women who graced her life. The sensuous experience of preparing and eating authentic Chinese cuisine follows Furiya throughout her journey, and ultimately reveals the intimate, nurturing side of the Chinese culture and people. Part insightful memoir, part authentic cookbook, \u003ci\u003eHow to Cook a Dragon\u003c\/i\u003e is a revealing look at race, love, and food in China.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLinda Furiya is the author of \u003cem\u003eBento Box in the Heartland, \u003c\/em\u003e which had strong and consistent sales out the gate. She has a large readership base in the Bay Area, where, since May 2000, she has written a monthly column in the food section of the \u003cem\u003eSan Francisco Chronicle.\u003c\/em\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eLinda has been writing about ethnicity and food since 1992, when she wrote a syndicated monthly column titled \"From Where I Stand, essays about my upbringing in a small town in Indiana, for San Francisco's \u003cem\u003eNichibei Times, \u003c\/em\u003e Los Angeles' \u003cem\u003eRafu Shimpo, \u003c\/em\u003e Sacramento's \u003cem\u003eNikkei West, \u003c\/em\u003e Seattle's \u003cem\u003eNorthwest Nikkei, \u003c\/em\u003e and Montreal, Canada's \u003cem\u003eMontreal Bulletin.\u003c\/em\u003e \u003cp\u003e\u003c\/p\u003eShe's been a freelancer for the past fourteen years and has published numerous food and travel articles in various newspapers and other periodicals such as United Airlines' \u003cem\u003eHemispheres, \u003c\/em\u003e the \u003cem\u003eSouth China Morning Post, \u003c\/em\u003e Kikkoman's \u003cem\u003eChef Forum, Asiaweek\u003c\/em\u003e (an AOL\/Time Warner business publication), and \u003cem\u003eSilkroad, \u003c\/em\u003e a publication of Hong Kong-based Dragon Airlines. \u003cp\u003e\u003c\/p\u003eIn July 2002, Linda completed a Chinese culinary program in Shanghai, China. She currently lives in Vermont, and travels to the Bay Area regularly.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.1 x 5.4 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 18, 2008\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51800182030624,"sku":"9781580052559","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/16af74ac677efb85797fd524f1686050.webp?v=1780835362","url":"https:\/\/ebocreations.com\/products\/how-to-cook-a-dragon-living-loving-and-eating-in-china-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}