Chairman mao

While giving a talk on China I was asked an unusual question: ‘What is the one word you would use to describe China?’ By China we mean of course the Chinese Communist party (CCP) and, more specifically, Xi Jinping. My reply was: ‘Solipsistic.’ Xi wants China to lead the world, but to take very limited responsibility for solving the world’s problems Steve Tsang and Olivia Cheung, from the School of Oriental and African Studies, have produced a study in solipsism, and a mighty fine one. Xi and the CCP are solipsistic in the vulgar rather than true philosophical sense. They are supremely self-centred in their belief that the external world

A truth that ought to be universally acknowledged is that Chinese food, while much loved, is underappreciated. China certainly has one of the world’s most sophisticated cuisines, yet while there’s a Chinese restaurant in almost every town, there’s little dependable information about it in English aimed at the general reader. Jonathan Clements addresses this in The Emperor’s Feast, a galloping journey through thousands of years of Chinese culinary history, from origin myths through numerous dynasties, the Opium Wars and the Cultural Revolution, right up to the present day. At the start he says his work has been ‘a quest to find out what Chinese food actually is’, by shedding light

These days it is as hard to imagine Sichuanese food without chillies as it is to imagine Italian food without tomatoes. Both ingredients were among the New World crops that transformed culinary cultures across the globe after Christopher Columbus’s ‘discovery’ of the Americas in 1492. The chilli first appeared in China sometime in the late 16th century. Within 50 years it was rapidly gaining popularity and by the late 19th century it was ubiquitous in many parts of the country. Brian R. Dott has scoured Chinese and other sources to find out how and why this foreign spice conquered Chinese palates. He examines the chilli’s progress in China from multiple