The history of soy sauce is a bit like the sauce itself, kind of murky. What is consistent is that the precursor to soy sauce is something called jiang. Jiang was a method of preservation popular with the prehistoric people of Asia involving preserving meat and fish with salt. This process produced a bi-product,...
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Tags: China, fish sauce, Japan, Korea, sauce, shoyu, soy sauce, Tawain, Thailand
Posted in China, Japan, Special Ingredients, Thailand, condiments, culture, history, hong kong, traditions | 34 Comments »
I recently read an article in the Globe and Mail which posed the question, “Is fast food the pinnacle of civilisation?” My knee jerk, visceral reaction was “Absolutely not!” I thought “what crazy writer asks such a question?”, as visions of Whoppers, Big Macs, and KFC reverberated in my head. But I calmed down as he described one of...
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Tags: culture, fast food, hong kong, Mexico, San Francisco, Singapore
Posted in Mexico, Singapore, United States, culture, fast food, food, hong kong, travel | 1 Comment »
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