Kung Food

Informationen zum Autor Jon Kung is a self-taught cook who was known for his popups and intricate dinners served out of his secret kitchen Kung Food Market/Studio He is now a full-time content creator on TikTok, YouTube, and Instagram. Jon has been featured in USA Today , CNN, The New York Times , The Washington Post , and Interview magazine and lives in Detroit with his partner Jon (yes, he knows) and their dog, Mochi. Klappentext "An exciting and unexpected collection of 100 recipes that re-examines Chinese American food Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media-not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich) Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings) Rice & Congee ("Clay Pot" Rice Tahdig, Mushroom Fried Rice) Stir Fries (Szechuan Paneer, Faygo Orange Chicken) Kung Foo Means "with Effort" (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be"-- Leseprobe Introduction When people define themselves as third-culture kids, they're usually referring to their experience as the children of immigrants or expatsthose of us who grew up both in the culture of their parents' country (in my case, Hong Kong) and the culture of the adopted country (US and Canada). As a third-culture kid, I grew up neither fully here nor thereI didn't feel completely accepted as American or Chinese. Personally, I see third culture as being something that is inclusive and full of possibility. It has had a huge influence on art, literature, fashion, and design, and I would argue that it can also apply to food. I would describe my culinary style as American Chinese, or Third-Culture Chinese, and really what does that mean but to celebrate my own expression of cultural diversity where I live now? The American Culinary Renaissance that we saw in the 2010s brought a great affirmation of many countries' diversity to what would be called New American restaurants. It was just the American acceptance of the ingredients of many of its cultural communities in one place (usually a place with lots of Edison bulbs). My third-cultural Chinese and New American Chinese food brings that mentality into the base of cooking that I know. It's that same celebration of diversity in the food I taught myself to make and the food that I love. I'm far from the first person to discuss this idea of third culture, although I wasn't aware of anyone applying the term to food and cooking when I started doing so. When I began posting TikTok videos a couple of years ago that dealt with the topic and how it influenced the way I cooked and thought about food, I noticed that sharing that part of myself really resonated with people. One comment on a video I posted for a pasta dish seasoned with traditional Chinese condiments sticks out in particular: This felt like watching my Italian mom and Chinese dad conceive me. And while the comment itself was a lesson in how very overfamiliar people are willing to g...

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"An exciting and unexpected collection of 100 recipes that re-examines Chinese American food Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media-not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich) Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings) Rice & Congee ("Clay Pot" Rice Tahdig, Mushroom Fried Rice) Stir Fries (Szechuan Paneer, Faygo Orange Chicken) Kung Foo Means "with Effort" (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be"--

Résumé
**NATIONAL BESTSELLER • An exciting and unexpected collection of 100 recipes that re-examines Chinese American food

“The recipes in Kung Food are so vibrant and bursting with flavor that you’ll want to scrape your plates clean.”—Andy Baraghani, author of The Cook You Want to Be

Jon Kung grew up as a “third-culture” kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media—not just as a means of creative expression, but as a way to teach and inspire.  

Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. 

In Kung Food, he breaks the boundaries of flavors in chapters such as: 
 
• Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)
• Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)
• Rice & Congee (“Clay Pot” Rice Tahdig, Mushroom Fried Rice)
• Stir Fries (Szechuan Paneer, Faygo Orange Chicken)
• Kung Foo Means “with Effort” (Hong Kong Chicken and Waffles, Dan Dan Lasagna)

Through stunning, playful, and high-energy photos and Jon’s wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.

Échantillon de lecture
Introduction

When people define themselves as “third-culture” kids, they’re usually referring to their experience as the children of immigrants or expats—those of us who grew up both in the culture of their parents’ country (in my case, Hong Kong) and the culture of the adopted country (US and Canada). As a third-culture kid, I grew up neither fully here nor there—I didn’t feel completely accepted as American or Chinese. Personally, I see “third culture” as being something that is inclusive and full of possibility. It has had a huge influence on art, literature, fashion, and design, and I …