What We Talk about When We Talk about Dumplings

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Product Details
Price
$17.95  $16.69
Publisher
Coach House Books
Publish Date
Pages
232
Dimensions
5.0 X 8.0 X 0.6 inches | 0.6 pounds
Language
English
Type
Paperback
EAN/UPC
9781552454527

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About the Author

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 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.

Reviews
"Some essays are terrifically informative...But the most moving are deeply personal...With laughter, tears, and an occasional recipe that feels like part of an oral tradition, this collection speaks to the heart of all who grew up eating dumplings at their grandmother's table." - Heather Booth, Booklist

"Toronto journalist and urbanist John Lorinc collects stories, histories, family traditions (and even some recipes from food historians, chefs, and other prominent Canadians) about perhaps the most universal food phenomenon the world over: the dumpling!" - Andrew Woodrow-Butcher, Quill & Quire

"What We Talk About When We Talk About Dumplings is a collection of essays from journalists, food historians, and other writers for whom dumplings are a vessel for understanding global and personal histories that include a number of dumpling-related debates." - Alexandra Trnka, Quill & Quire