Thursday, February 6, 2014

Breathing & Eating Chinese

A Conversation with Authors Jen Lin-Liu and Craig Simons


Born in Chicago and raised in Southern California, Jen Lin-Liu attended Columbia University and went to China in 2000 as a Fulbright Fellow. The founder of Black Sesame Kitchen, a Beijing cooking school, she is the auther of On the Noodle Road: From Beijing to Rome with Love and Pasta (Riverhead, 2013) and Serve the People: A Stir-Fried Journey Through China (Harcourt, 2008). She has written about food, culture, and travel for The New York Times, The Wall Street Journal, Saveur, Newsweek, Travel & Leisure, and other publications. She lives in Chengdu, China. 

Craig Simons was the Asia bureau chief for Cox Newspapers from 2005 until 2009 and before that wrote about China and Asia for NewsweekReuteu, and other publications. He first moved to China as a Peace Corps volunteer in 1996. In 2009, he was a Knight Science Journalism Fellow at MIT. He earned a master's defree from the Regional Studies East Asia Program at Harvard in 2001. His most recent publication is The Devouring Dragon (2013).