The cookbook is a study of food and minority politics in China. The authors travelled as early as in the 80s in Tibet and were well aware of the sinicization happening in regions "beyond the great wall." In this book, they tell stories of food of peoples of Dai, Hui, Tibetans, Uyghurs, Mongolians, Kazakhs, and more. I came to realize how problematic the Chinese naming is for Uyghur's traditional rice dish, pulao. And with understanding, it is ok to not be a fan of salted butter tea.
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