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.
Anne Mendelson, Derek Sandhaus, Alfreda Murck