Food & Wine Instructor on History of Chinese Food in Boston
Many American cities have their own “Chinatown” neighborhoods, but do they also have their own varieties of Chinese food? And how did they come to be?
BU Anthropology Professor Merry White weighed in on the history of Boston’s Chinatown, and the characteristics of regional food. Sharing insight on WBUR, on those dishes unique to the Boston area, like Peking ravioli. White, who is also a frequent instructor for MET’s Seminars in Food & Wine, notes that, when it comes to its Asian cuisine, Boston likes it the Hub way. “We are not saying that Boston Chinese is more authentically Chinese—we are saying it is more authentically Boston,” she recently told Lucky Peach.
Tune in to the conversation at Radio Boston.