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(article, Culinate staff)
The website The Browser is a bit of a mashup: part aggregator (pulling, say, favorite food-and-drink articles from publications and blogs around the world) and part original webzine. In the latter category, the FiveBooks department recently featured a Q&A with Chinese-food expert Fuchsia Dunlop, who shared her top five Chinese cookbooks, among other tips. (Her book picks — including a novella and two academic books — probably aren't familiar to most Americans, but they include Yan-Kit So's [%amazonProductLink asin=0333569075 "Classic Food of China"] and J.A.G. Roberts' [%amazonProductLink asin=1861891334 "China to Chinatown"]._) Best is Dunlop comparing East and West: bq. I’ve always been fascinated by the way Chinese people think about Western food and vice versa. For example, in the West there have been these weird stereotypes that have swung between seeing Chinese food as either cheap and trashy — dumbed down to a set menu of sweet-and-sour pork and egg-fried rice — or else as terrifying exotica — dog meat, penises and strange rubbery things. Actually, if you talk to Chinese people who are not acquainted with Western food you find the same horror and incredulity.