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Contributing writer

Jess L. Eng

Latest Content

Julia's Steamed Egg Tofu with Soy Sauce
Columns

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.

Batsheva Venezuela photo
Theater

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.

Columns

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.

Chocolate Hazelnut Pie
Books

‘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.

‘Lunch Ladies’ still
Film

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.

Chocolate Hazelnut Pie
Arts

Chocolate Hazelnut Pie

Columns

Don’t Be Afraid of 'Made In China'

When it comes to country of origin labels, China faces the harshest scrutiny.

Columns

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.

Columns

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.

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