Historically, Americans subsisted on a dietary culture of meat and potatoes. David Kamp, author of The United States of Arugula, observed that “foreign visitors to the United States in the nineteenth century routinely expressed their shock at the...
Jack Fan has worked the line in Chinese, French, and Indian kitchens. He is now an attorney by trade but remains a cooking enthusiast and avid food researcher. Jack likens himself to the adventurous spirit of Anthony Bourdain, the intellectual curiosity of Alton Brown and the vigorous scrutiny of Gordon Ramsay. His columns attempt to introduce and educate diners about lesser known dishes from around the world. All questions, suggestions, and comments may be sent to whyjackfan@gmail.com.
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