The Cleaver
The Cleaver Quarterly tells you everything you wanted to know but never knew to ask about Chinese food.
At any given moment, more people on Earth are eating Chinese food than anything else. They're enjoying flavor combinations that have been field-tested by hundreds of generations of peasants and palace chefs, innkeepers and nomads, fisherfolk and soldiers and daughters-in-law and ingenious beggars.
-
The Cleaver Quarterly
THE CLEAVER QUARTERLY EIGHT
$20.00
Things you'll learn from issue eight:Visit product page →How one foodie's visit to her local farmer's market stirred awake memories of a family legacy from colonial Shanghai. Why medieval Turks ate their macaroni with chopsticks. Imaginary recipes for mythical creatures. A simple takeout test to find the best egg rolls in town. How a humble pepper-taro stew from wartime China earned the name "Scorched Earth War Of Resistance." Ezra Pound's go-to Chinese spot in 1930s London. A 250-year-old ginseng teacake recipe fit for an emperor. The trouble with translating Chinese dish names into English. The next best thing to a dragon sandwich (hint: go to Hebei and ask for the donkey burger).
Featured contributors:
Kian Lam Kho, Dianne Jacob, Paul French -
The Cleaver Quarterly
THE CLEAVER QUARTERLY SEVEN
$20.00
Visit product page →Things you'll learn from issue seven:
How to grill an egg Uyghur-style. The challenges of living with a professional barehanded stir-fry stunt chef. Why Western-trained chefs marvel at Chinese wok masters. The rise and fall of vintage Chinese sodas (top flavors: hawthorn, blackcurrant, birch sap, chrysanthemum, osmanthus flower). A cocktail recipe inspired by Beijing hutong weasels. How a Song Dynasty street food vendor invented youtiao as a culinary act of political protest. How two adventurous chefs turned China's polar research station into the hottest Chinese restaurant in Antarctica. What to order on a Tang Dynasty date night (hint: carp tail and orangutan lips).Featured contributors:
Andrew Leonard, Christina Chung, Kathi Maio -
The Cleaver Quarterly
THE CLEAVER QUARTERLY SIX
$20.00
Visit product page →Things you'll learn in issue six:
Why the Mandarin word for "tomato" translates literally to "barbarian eggplant," plus other etymological curiosities. What the bit of red ribbon tied around the neck of a Kweichow Moutai bottle is actually good for. How to love baijiu. The strange history of the New England chow mein sandwich. What time the best jianbing stall in Tianjin opens for breakfast. How a Scottish botanist stole the secrets of Chinese tea cultivation from the Empire of the Great Qing. The long path of the 1769 summer harvest from the tea terraces of Fujian to the Boston Tea Party. Also, Thomas Jefferson's favorite Chinese green tea.Featured contributors:
Anne Mendelson, Derek Sandhaus, Alfreda Murck
