Daily Digest: February 12, 2014

fortune cookie

A new restaurant in Shanghai caters to American expatriates by offering American-style Chinese food. [NPR]

 

Russ Parsons tastes and ranks packaged sardines. [LAT]

 

While Barilla considers 3D-printing elaborate pasta shapes, let's travel back to the Architects' Macaroni Exhibition, where Japanese architects showcased their ideas for futuristic noodles. [Smithsonian]

 

Whether you're a pastry pro or a baking newbie, there's a Valentine's Day cake recipe for you. [... Read more >

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The Bookshelf: Andrew Coe

Chop SueyIf you find connections between eating and culture fascinating, take note: Andrew Coe, who has written for Saveur, Gastronomica, and the New York Times, has published Chop Suey: A Cultural History of Chinese Food in the United States. With over 40,000 Chinese restaurants in the country, many Americans take this food (or, rather, its Americanized versions and offshoots) for granted. But with a timeline that includes violence, late 19th-century Bohemia, and modern political diplomacy, Chop Suey exposes the cuisine’s extraordinary development in the West. A Brooklyn resident and frequent patron of New York’s Chinese eateries, Coe is the Chinese food lover’s compass. Even though his motto is “Eat now, talk later,” he took a moment to tell us about his favorite spots in the

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