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• Television Review | 'The Largest Chinese Restaurant in the World': 700 Orders of Moo Goo Gai Pan? Sure. Is That to Go?

  This odd little mini-series profiles a restaurant in Hunan Province that seats 5,000 guests, employs more than 300 chefs and goes through 700 chickens and 200 snakes in a week. Read More... Posted Aug 03 2008, 10:42 PM by NYT > Dining & Wine Filed under: Food, Restaurants, China, Television, Chinese Food (Cuisine), Biggest Chinese Restaurant in the World, The (TV Program), Documentary Films and Programs, Sundance Channel

• ‘Eating Skillfully’

  In this memoir, an Englishwoman falls in love with China and its food. Read More... Posted Jul 20 2008, 09:55 PM by NYT > Dining & Wine Filed under: Food, Books and Literature, China, Shark’s Fin and Sichuan Pepper (Book), Dunlop, Fuchsia

• Book Review: Mapping the Myriad Tastes of the ‘Other China’

  “Beyond the Great Wall” opens up vast worlds of other Chinas scarcely known to cooks and food lovers in the United States. Read More... Posted Jul 01 2008, 10:57 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Books and Literature, China, Beyond the Great Wall (Book)

• Scorpions for Breakfast and Snails for Dinner

  My wife and I may not deserve credit for rearing adventurous eaters. Our children were born and raised in China, where people eat anything. Read More... Posted Jun 10 2008, 09:13 PM by NYT > Dining & Wine Filed under: Food, Children and Youth, Families and Family Life, China

• Op-Ed Columnist: Grains Gone Wild

  How did the food crisis happen? The answer is a combination of long-term trends, bad luck — and bad policy. Read More... Posted Apr 06 2008, 11:22 PM by NYT > Dining & Wine Filed under: Food, Prices (Fares, Fees and Rates), Agriculture, International Trade and World Market, Third World and Developing Countries, Politics and Government, China, Biofuels, Ethanol