The beloved American children's book character Curious George is celebrating Ramadan this year - with chocolate-covered bananas, of course.
Scholar's compilation of the story of modern China is an Oxford first, Andrew Moody reports.
Why would anyone want to spy on Jeremy O'Keefe? After all, he tells the reader, "I am no one," just a history professor who recently returned to America after a decade teaching in England. But Jeremy can't shake the feeling that he's being watched.
The heart of Ace Atkins' novels featuring former Army Ranger Quinn Colson looks at a community populated by people who want to do the right thing but whose good intentions are often thwarted by the evil that flows through the Mississippi town of Jericho.
Best-selling author Emily Giffin delivers another emotionally honest work with the novel First Comes Love. Giffin paints a relatable picture chronicling the journey of two sisters who land on opposite ends of the spectrum after tragedy strikes their family 15 years before.
The last work of Chinese oil painter Tang Yihe (1905-44) was a canvas titled July 7, 1937, named after the date of the Marco Polo Bridge Incident that marked the beginning of the War of Resistance against Japanese Aggression (1937-45).
With the first Wuzhen International Contemporary Art Exhibition, organized by the Culture Wuzhen Company, ending in June, the small water town in East China's Zhejiang province has begun preparing for the second edition in 2018.
It's a bit of a surprise to hear Antoine Bunel insist - right when you meet him - that he's no trained chef. After all, he has more than 100,000 Weibo fans who follow him online and watch his internet TV shows, where he cooks up a storm with celebrities that include Chinese movie stars.
Few words are more synonymous with France and its joie de vivre than Champagne, and plenty of the bubbly will be flowing around the world this week as the country celebrates Bastille Day on Thursday.
Hans Zahner may be the newest French celebrity chef in Shanghai - almost as fresh off the boat as his Fine de Claire oyster dish. Untainted by the strong local influence of going fusion or fancy, chef Zahner strictly adheres to his philosophy of using three to four ingredients at most in one dish. For this oyster, a type favored by those who favor a less fleshy morsel, he minimizes the added ingredients down to Schrenki caviar and two pieces of borage leaf. If there is one more thing you could ask for, it should be simply and unsurprisingly, some champagne... .
Ordering a lobster while dining out may strike some as self-indulgent, but the country's connoisseurs eagerly welcome the crustaceans, even if it means flying the creatures from the United States, Australia or Canada.
Su Xinping found himself trapped in a career bottleneck a decade ago, when his paintings were sold successfully.
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Chen Weihua
