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« Ancient Chinese Thought in Today's LA Times | Main | Confucianism in Communist China »

July 22, 2007


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Thank you for this wise commentary; also for your wonderful site.

My first introduction to Chinese culture was a bright red post-World War II cookbook that must have spent as much time explaining how to organize and enjoy a dinner as it did on how to prepare it. After a bit of searching, I'm pretty sure it was
"Chow! Secrets of Chinese Cooking 75 Selected Recipes with Notes on Table Etiquette" by Dolly Chow (Mrs. C.T. Wang). I was left with a feeling humble food could make for a fine dinner if the people at the table make it so.

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