One day in 2011, while on a tour of China with four other international composers, the American composer Michael Gordon walked into a small music store filled with televisions, all playing different music videos.
Sven Romberg narrated a personal story in public for the first time as a freshman at American University in Washington in 2005.
Wang Haining, a seasoned traveler, who has visited many cities both at home and abroad, chooses to avoid conventional hotels and instead opts for homestay, as he says it is more cost-effective and his host can introduce him to the local culture.
Collapsed buildings and rubble frame a sculpture of a huge jagged clock face inscribed with the date and time when a natural disaster struck Sichuan province on May 12, 2008.
Suddenly, it seems, the world is discovering Chinese street food. The eureka moment is a bit overdue, because street food is the real signature of any country's culinary heritage.
1 Steamed chicken with Pickled Cabbage: An unconventional chicken "salad" pairing cooked chicken on top of sweet and sour pickled cabbage and drizzled with a slightly spicy savory dressing.
Yangzhou is the birthplace of Huaiyang cuisine - one of China's four major cooking styles - that is famous for its light, fresh taste and exquisite knife work.
A digitized archive of V.K. Wellington Koo's papers will be available online in November, offering researchers access to materials from the legendary 20th-century Chinese diplomat's collection of papers kept by Columbia University..
The tomb of Aemilianus van Heel located on top of a small hill in Shitou Geda village, Yuanqu, North China's Shanxi province, overlooks a patch of a wheat field he reclaimed from the wild in the 1930s.
Liang Jiahao first encountered beef in 2002, in a local chain restaurant called Haoxianglai, which literally means "really wish to come" in Chinese.
MEXICO CITY - Leonor Espinosa, a Colombian chef known for sourcing local ingredients and giving back to the communities that supply them, won the Basque Culinary World Prize on Monday, a 100,000-euro ($114,000) prize for chefs who make a difference.
One time many years ago, I was riffling through my grandmother Ruth's box of handwritten recipe cards when I pulled up short at the sight of the title of this recipe for Cheese Sandwich Souffle. Souffle? Fancy! But reading the details, I quickly understood that this item was nothing more or less than the wedding of a ham-and-cheese sandwich and some French toast.
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Raymond Zhou
Op Rana
Berlin Fang
Zhu Yuan
Huang Xiangyang
Chen Weihua
