Jess L. Eng
The Best of Two Eras: Alvin Ailey Combine the Modern ‘Lazarus’ and Iconic ‘Revelations’
Lazarus delivered an ultimate tribute to Ailey’s vision for shining a light on racial inequalities and inspiring empathy and hope within viewers.
Add Soy Sauce To Omelettes and Call It Chinese American Cuisine
Chinese American and American chefs today have redefined the boundaries of Chinese American culture through the lens of their own upbringings; their cuisine reflects the changing demographics of the United States.
Even Though ‘Venezuela’ Repeats, Don’t Look Away
Repeating the dance offers the audience a chance to revisit how Naharin peppers the performance with provoking details.
There is No One Asian Diet
As a highly personal decision that involves the intersection of culture, religion, and family background, choosing to be a vegetarian does not make a person more or less Asian.
‘The New Pie’ is Filled with Challenging Yet Accessible Recipes
In their cookbook debut, “The New Pie,” expert bakers Chris Taylor and Paul Arguin challenge traditional interpretations of pies.
Portrait of an Artist: Clarissa Jacobson
The Harvard Crimson sat down with Clarissa Jacobson to discuss her short film, "Lunch Ladies," and the process of combining comedy and horror.
Don’t Be Afraid of 'Made In China'
When it comes to country of origin labels, China faces the harshest scrutiny.
How We Make Eating Alone Our Own
It’s common for us to frequent dining halls, alone, at weird hours — we’re college students with unpredictable schedules.
If Chinese Restaurant Menus Are Long, They Should Be
Chinese restaurants have a rich, independent history that need not ascribe to or be evaluated under the standards of restaurants serving Western cuisine as they have been throughout American history.