"OH, HOW THE TIMES HAVE CHANGED... OR NOT"
His informal writing style and level of detail is extraordinary in comparison to the Benedictine sisters’ stingy and direct words. His use of “you” and personal commentary gives the impression that he is personable and eloquent, which counters the stereotype that Asians are clannish, hard to make friends with, and have limited English proficiency. People are always more interested in listening to those who are passionate and outgoing, and these essential qualities spark interest for what Yan teaches in three hundred pages. Every recipe provides background on the dish, preparation time, cooking time, yield, specific amounts needed for each ingredient, intricate instructions that are organized in a numbered format, various tips on how to be economical or variations on certain steps, and if applicable, historical significance. This level of detail shows Yan intends to eliminate any misunderstandings or assumptions that may be made and it also reveals the extent to which Chinese culture is unfamiliar to Americans.
Yan’s explanation for the need for the modification and adaptation of recipes, tools, and techniques (in general, not just for the convenience of Americans) is more reasonable and presented more thoroughly and clearly than the Benedictine sisters’. He reasons with scarcity that was common in China, which taught people to be creative and adaptive in order to survive,[13] and with the growing availability of technology that has improved the range of tools and techniques that can be used to create a dish. He devotes an entire chapter, as opposed to the Benedictine sisters’ three pages, on basic Chinese ingredients that are commonly used. He provides a detailed description of each ingredient (sometimes supplemented with drawings), its purpose, how it should used and with what kinds of foods, where it can be purchased, alternatives, and how it should be stored;[14] this extensive list indicates not only the significance of using the correct, specific ingredients to create unique, flavorful dishes, but also the importance of familiarizing oneself with the variety of ingredients that exist and the cultural meanings behind them. Yan also devotes a chapter each to Chinese cooking techniques and tools, which were almost completely neglected in the Benedictine sisters’ cookbook, despite the importance of using the correct tools and methods to achieve the authentic taste. More modern cookbooks are less intimidated to reveal the details about the content and preparation of food that were previously looked down upon as too unusual and embarrassing to publicize, which shows a more aggressive intent to gain acceptance for the true, non-Americanized version of Chinese food and culture. However, like the Benedictine sisters, Yan does emphasize the importance of the aesthetic appeal of food with a short, but separate chapter just for “garnishes to prettify your plate.”[15] He admits “Chinese cooking is judged by four elements: color, smell, texture, and taste”[16] and first impressions made through the senses are essential in how a dish is perceived. While the Benedictine sisters aimed to increase the appeal of their dishes by reducing strong odor or taste, Yan did the opposite by adding to the dish and playing up its beauty. These garnishes do not change the dishes themselves; they simply add to the presentation of the dish. Garnishes do not serve the sole purpose of satisfying non-Chinese people who are unfamiliar with the dishes; they also hold cultural significance, in that the contrast between the “intricately designed and meticulously prepared garnishes” and the combination of simple foods to sustain life supports the philosophy that contrasts create balance and balance brings beauty.[17] The unknown cultural meanings behind many food items are essential in proving a diverse culture is worth preserving, experiencing, and learning about. |