Fuchsia Dunlop distills the history of Chinese food through a menu of 30 dishes. Kevin and Jeffrey Pang cook up some father-son bonding over plates of Mongolian beef and General Tso's chicken. Marc Rose and Med Abrous prepare for Christmas Eve, the busiest night of the year at Chinese restaurant Genghis Cohen. Using their respective lenses as an anthropologist and a historian, mother and son Merry White and Benjamin Aldes Wurgaft examine the way the world eats.
The history of Chinese food, Cantonese cuisine, Genghis Cohen
American Chinese food has become as traditional as Santa and the tannenbaum each Christmas season. Photo courtesy of Genghis Cohen.
From this Episode: