Sasha Gong, born and raised in Guangzhou, China, is an accomplished Chinese cook and author of Born American: A Chinese Woman's Dream of Liberty. She was forced from her home with her family at age nine and sent to live in a rural village. In 1987, she came to the US and earned a PhD in sociology from Harvard. Scott D. Seligman is a writer and historian. He has lived in Taiwan, Hong Kong and Mainland China. He holds degrees from Princeton and Harvard, and is the author of Chinese Business Etiquette and co-author of Now You're Talking Mandarin Chinese. He studied Chinese cooking during his time in Taiwan
"A beautifully illustrated cookbook that documents the indomitable
spirit of a people whose defining greeting is still 'Have you eaten
yet?' Adorned with period posters and trivia that captures the
absurdity of the time . . . the 80 homely recipes inspire with
their simplicity and no-nonsense prose." —Daven Wu, TIME "The
book's use of propaganda posters from the period links the recipes
and the politics in a wonderfully entertaining way." —Judith
Shapiro, author, Mao's War Against Nature "The book is by turns
touching, funny and bemusing; the food triumphs over all."
—Christian Murck, President of the American Chamber of Commerce in
China "A scrumptious treat in every way. Peppered with delectable
and little-known historical anecdotes, luscious food photography,
and colorful, eye-pleasing Chinese socialist realist art, the book
is a delight simply to flip through." —Ted Plafker, author, Doing
Business in China "Gong and Seligman serve up both good food and
history in an easily digestible format." —John Frisbie, President
of the U.S.-China Business Council "This is a beautifully written
book that you will savor both for its thoughtful reflections on
history and its great recipes." —John L. Holden, former President
of The National Committee on U.S.-China Relations "The Cultural
Revolution Cookbook mixes amusing anecdotes, engaging stories and
sumptuous recipes to bring to life revolutionary China's culinary
history. The authors' unique expertise in Chinese history, society
and culture make this cookbook entertaining, informative and
indispensable for any kitchen." —Chris Billing, former Bureau Chief
for NBC News Beijing "Seligman and Gong manage to bring forth from
the bitter legacy of the Cultural Revolution a delightful book of
recipes that serves up not just breakfast, lunch and dinner but
also much food for thought." —Curtis S. Chin, former U.S.
Ambassador to the Asian Development Bank
“A beautifully illustrated cookbook that documents the indomitable
spirit of a people whose defining greeting is still 'Have you eaten
yet?' Adorned with period posters and trivia that captures the
absurdity of the time . . . the 80 homely recipes inspire with
their simplicity and no-nonsense prose.” —Daven Wu, TIME
“The book's use of propaganda posters from the period links the
recipes and the politics in a wonderfully entertaining way.”
—Judith Shapiro, author, Mao's War Against Nature
“The book is by turns touching, funny and bemusing; the food
triumphs over all.” —Christian Murck, President of the American
Chamber of Commerce in China
“A scrumptious treat in every way. Peppered with delectable and
little-known historical anecdotes, luscious food photography, and
colorful, eye-pleasing Chinese socialist realist art, the book is a
delight simply to flip through.” —Ted Plafker, author, Doing
Business in China
“Gong and Seligman serve up both good food and history in an easily
digestible format.” —John Frisbie, President of the U.S.-China
Business Council
“This is a beautifully written book that you will savor both for
its thoughtful reflections on history and its great recipes.” —John
L. Holden, former President of The National Committee on U.S.-China
Relations
“The Cultural Revolution Cookbook mixes amusing anecdotes, engaging
stories and sumptuous recipes to bring to life revolutionary
China's culinary history. The authors' unique expertise in Chinese
history, society and culture make this cookbook entertaining,
informative and indispensable for any kitchen.” —Chris Billing,
former Bureau Chief for NBC News Beijing
“Seligman and Gong manage to bring forth from the bitter legacy of
the Cultural Revolution a delightful book of recipes that serves up
not just breakfast, lunch and dinner but also much food for
thought.” —Curtis S. Chin, former U.S. Ambassador to the Asian
Development Bank
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