Interviews with some of the BEST CHINESE CHEFS and EXPERTS around the world: MATT CHEN, KEN CHAN, MAY CHOW, LI DONG, YU BO, JEREMY PANG, TAOZI,
MICHELLE LAU, CHERRY LI, LEE XIN LI, PIERO KUANG SUNG LING.
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Have you ever taken a bite of something and suddenly felt transported to childhood? Flavors and smells have been shown to unlock forgotten memories.
This phenomenon also called “Madeleine de Proust” refers to the ability of food as a sensory moment to evoke memories of the past. Food is one of the essential factors of stability and health.
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Alimentation and nutrition not only contribute to physical well-being but also reflect the cultural and historical spheres, highlighting the geographical journeys of peoples and the exchange of agricultural products in the course of humanity.
Food and culture have a strong interconnection that concerns and directly and indirectly affects each individual.
Food is an experience of bodily growth, but also emotional: it becomes a moment of sharing in the family and connection with friends or with those who will one day be part of the sphere of affections.
This is why, during migrations, peoples have brought their food and culinary culture with them due to the strong sense of nostalgia for their home, land, and Country.
Although far from their roots, the need to fill the void and lack of certain foods, tastes, smells, has led generations of migrants to recreate and/or reinvent with ingredients available new “traditional” foods to create complex flavors that are at the same time nostalgic and give life to synesthesias of memories, emotions and strong feelings.
The gastronomic experience many people have become accustomed to in the West can also be profoundly different from that of the food tasted in mainland China, precisely because of countless variables and factors. In this special issue, we want to give a very small taste of the vastness and variety of the Chinese gastronomic world.
The best experts and enthusiasts from mainland China, Hong Kong, Taiwan, Singapore and overseas share their adventure in Chinese food heritage, comparing traditions and new eating habits, and explaining what has changed over the years.
This gastronomic safari, in the variety of foods, is enriched thanks to the contribution of the best current Chefs in the world, professional experts in food and nutrition and Chinese food culture from different sectors including Food Photography, Food Creative Designer and Global Grassroots Organization.
From different points of view, the richness and abundance of Chinese gastronomic culture are highlighted and each of the interlocutors tells about their beginnings, exposing their personal experiences, knowledge, emotions with food and their philosophies.
This collection of interviews is a look at the new culture of Chinese cuisine, where chefs, thanks to the richness of the regional culinary heritage, challenge themselves by creating dishes at multiple sensorial levels.
Chefs, who like to create new taste experiences through their knowledge of traditional experiences, skillfully manage superb and extremely delicate dishes.
Their creativity testifies to the refinements of the past of the culinary tradition and the depth of spirit of the skills forged over generations transmitted and reached until today.
Chinese cuisine emphasizes the flavors, but also the details in the compositions of his dishes and during the era of global aestheticization is one of the most richly visual cuisines and beautiful to look at also from an artistic point of view.
The cuisine is, therefore, the source and subject and inspiration for creatives and artists who through their works lead us to eat exquisite and delicious dishes with our eyes. The food is beautiful and seeks and shows beauty even in the new pastry tradition.
Issues such as establishing new standards of culinary innovation are also addressed, constantly pursuing food excellence.
Food is inseparable from some of our most urgent global challenges and chefs can create real and sustainable changes all over the planet.
The sense of curiosity and appetite does not exclude social conscience.
Consumers can be conscientious, enriching themselves with different culinary memories that are good for health and also for the environment, creating a better, healthier, more sustainable world, more delicious for all gourmets.
Health and personal well-being may coincide with environmental impact.
We thank all those who have made this special possible and invite our readers to explore and venture into the jungle of delicacies and flavors of Chinese cuisine.
topic: best chinese chefs, chinese cuisine
CHINA-UNDERGROUND. Ciao! My name is Dominique. I’m Italian and I’m proud to be a mix. My father was an Italian chemical engineer and high school teacher, with Greek and Polish heritage. My mother is Haitian, she was high school language teacher, with Dominican, Spanish, French, Portuguese, African and Native American heritage. Being a mix makes me appreciate to want to understand different cultures and lifestyles. I grew up in Italy, lived few years in Haiti, travel around main European capitals, lived seven years in China, six in Spain and UK. Traveling makes me feel that we can learn something from every situation in every part of the world.