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2009.11.02

Comments

heidih

That set of books (TL Foods of the World ) opened my world. Even today I read one of the books and am amazed at the depth of information and the excitement the writing created about the various foods and regions. I find them for almost no money in second hand stores. I gave Japan to a young man who was going to Japan for a few months on a study program. He learned more about the culture from the book than from his instructors.

Linda

Somewhere in the deep dark recesses of my garage there is a set of the Time-Life Foods of the World that I acquired from book and garage sales. If my two daughters don't want it when they graduate and get on with adult life, you are welcome to the set Robyn -providing your Mum doesn't give her her set.

Moya

How I loved that series of books when I was a kid. Such new worlds opened up with every volume! Looks like the only "oriental" element of both dishes is the colourful mish mash of items all stirred in together for that mixed combo look!

Laurie

I LOVE this series - they were some of the first food books I ever read. I've been trying to collect the whole set from local thrift/used book stores, and I'm continually impressed by how well the quality of the writing and the authenticity of the recipes has held up(Americanized "Chinese" dishes aside).

Krista

As someone who grew up in the NW, collects this Time Life series and also has Food of a Younger Land next to her bed, I wish I had some insight into the origin of the above recipes. I did grow up making cookies called Chinese Chews because they contained canned La Choy crispy noodles.

Speaking of the NW, the odd Oregon contribution in Food of a Younger Land about mashed potatoes is practically bloggy in its single-mindedness.

Chris

This post has stirred memories of "chop suey" loaf, which is definitely not Asian. Really confused me when I first moved here. That aside, just realized we don't see that loaf anymore @ the bakey. Wonder why...

Ashlee

My grandma always made this strange Australianized rice dish that she told us was Chinese, but rice was about as Asian as it got haha. It did have curry powder it in though, so in her mind it was thoroughly exotic. It reminds me of the oriental salad you've posted in its lack of authenticity...

Fiona

I collect these books, too, and have most (if not all) of them. Some are amazing, and the only sad thing about them is the faded colors (ie, Viennese, Japanese, the American West) but others can be quite strange. The volume on Africa and the one on the Pacific Islands has some curious qualities.

There's a lot of information out there about the way those books were produced, too. The recent biography of Julia Child talks a bit about them, and about MFK Fischer's work on the Provincial France volume.

Fiona

Oops, Fisher. Sorry.

Reny

I have only tried this dish in Singapore once when I was a kid, many many years ago. I didn't like it then, but I do wonder if I would like it now, since my taste has definitely changed dramatically.

Anyway, I was wondering since Japan is a part of Asia, I wonder if you have written any reviews on Japanese food available in South East Asian countries.

It does look delish, and I hope to have a chance to try it.

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