Today, I’m talking to Grace Lin, author of Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods. In her book, Lin explores the fascinating stories behind some of the most common and delectable favorites of Chinese cuisine paired with vivid illustrations. You’ll hear how she came up with the idea for this unique book, and the important roles the fortune cookie and the pandemic played in its conceptualization. You’ll learn interesting myths. and legends about some of your favorite Chinese dishes. And you’ll hear how Chinese food in America has become a flavorful bridge of understanding between two cultures. What you'll learn from Author Grace Lin The inspiration behind the book 4:33Why Grace Lin relates to the reputation of the fortune cookie 5:30The story of the fortune cookie 7:44How folk tales helped shape her cultural identity 9:26When Grace Lin began to embrace her heritage 10:05The real reason she writes about Chinese cuisine 11:11How early Chinese immigrants adapted to the American palate 12:15One example of a Chinese-American creation 13:55Misconceptions about Chinese food 14:58How Chinese food creates a bridge with American culture 16:35Two origin stories about chopsticks 18:18The birth of Chop Suey 21:39Why Wonton Soup is the perfect gateway food 24:39Dumplings and the Taoist creation myth 26:16The story of spring rolls 29:09Grace Lin's goals for the book 31:54Why Chinese American food is really American food 33:03Why pandemic stigma encouraged her to write this book 33:19Grace Lin's process of putting stories together to create a book 35:02Separating historical myths from dinner-table fiction 35:46Her favorite Chinese comfort food 36:29Describing Chinese food in American culture 36:59Her favorite myths in the book 37:39Her favorite food that isn’t Chinese food 38:20When she knew she wanted to become an author 38:49Her process as a writer 40:42How she finds the right environment to work 42:00What she wishes she knew before becoming an author 42:40Why she wouldn’t want to live in ancient China 44:27 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with other Authors CConversations with Will Guidara - Unreasonable Hospitality Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet We should be proud of the Fortune Cookie because it's like one of the first truly Asian American foods. Click To Tweet People think of Chinese food as cheap food, and they don't realize that it has this rich, beautiful history and mythology behind it. Click To Tweet Most people do not create books for the money. They create books for love. So create the books that you love. Click To Tweet Social media Author Grace Lin Instagram Facebook Links mentioned in this episode Website Author Grace Lin