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:
