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Cooking Essays

What We Talk About When We Talk About Dumplings

edited by John Lorinc

introduction by Karon Liu

Publisher
Coach House Books
Initial publish date
Oct 2022
Category
Essays, History
  • Paperback / softback

    ISBN
    9781552454527
    Publish Date
    Oct 2022
    List Price
    $22.95
  • eBook

    ISBN
    9781770567474
    Publish Date
    Oct 2022
    List Price
    $15.99

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Description

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favourite lump of carbs

​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more.

In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favourite dish.

With an introduction by Karon Liu.

Illustrations by Meegan Lim.

About the authors

John Lorinc is a journalist and editor. He reports on urban affairs, politics, business, technology, and local history for a range of media, including the Globe and Mail, the Toronto Star, Walrus, Maclean’s, and Spacing, where he is senior editor. John is the author of three books, including The New City (Penguin, 2006) and Dream States: Smart Cities, Technology, and the Pursuit of Urban Utopias (Coach House Books, 2022), and has coedited four other anthologies for Coach House Books: The Ward (2015), Subdivided (2016), Any Other Way (2017), and The Ward Uncovered (2018). John is the recipient of the 2019/2020 Atkinson Fellowship in Public Policy. He lives in Toronto.

Karon Liu has been a staff food reporter for the Toronto Star since 2015 and aims to link food with culture, history, identity, politics – anything you can imagine. He's also an avid home cook, and his favourite utensil is a pair of wooden chopsticks his grandma used to use.

John Lorinc's profile page

Karon Liu's profile page

Other titles by John Lorinc