Viet World Kitchen

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Can REAL Asian Food be Mainstreamed?

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Acclaimed cookbook author and New York Times columnist Mark Bittman recently invited me to contribute to his new site, MarkBittman.com. It's intended to be a "slog", e.g. a salon and food blog. The content is being crafted by Bittman and a team of ardent food people. There's home cooking, ingredient discussions, and information on food politics and trends. The site is not for dogma but rather for conversation, much like what we do here. And, there's some good cooking too!

I'll be posting content to the site on a regular basis -- broad topics or cooking stuff I find here and there - supplemental to what I have on Viet World Kitchen. My first post focuses on whether or not authentic Asian flavors can be produced on a mass level for mainstream America. What does it take?

We've discussed the meanings of authentic Asian food and modern and pan-Asian cooking. I recently went to a new restaurant this spring in Los Angeles that made me consider the opportunities for getting solidly tasty, honest Asian fare outside of ethnic enclaves.

What restaurant was it? RockSugar. For details, read the post on MarkBittman.com:

More Asian Food Culture

Comments

  1. Belinda @zomppa says

    Very cool! Can't wait to read you.

  2. Rennie says

    MarkBittman.com is great and I'm so happy you're a contributor! Those chicken wings look amazing- can't wait to try them. I usually never fry, though- instead,I roast for about 20 minutes on each side at 400. A lot of the fat gets rendered off and the skin gets crispy, but not as crispy as when fried. I think I will have to try frying them for this recipe!

  3. Andrea Nguyen says

    Thanks for the chicken wing roasting tip! Glad you like MarkBittman.com.

  4. Jai says

    I hope they bring RockSugar to Dallas. Mainstream? I'm not so sure. For me, finding that little gem in Little Saigon or China town is exciting. The American palate probably isn't ready. I'll be checking into MarkBittman.com more often though. Ciao!

  5. Sytropin says

    A lot of the fat gets rendered off and the skin gets crispy, but not as crispy as when fried. I think I will have to try frying them for this recipe