Chinese cuisine's history dates back more than three millennia, and it's only in recent times that regional specialties beyond the usual Cantonese, Hunan, and Sichuan dishes have begun to arrive in the US.  Still, one element of Chinese cookery that remains rare in the Western world is the most popular across China: street food.  Author, photographer and food fanatic Howie Southworth aims to change that with his new book, Chinese Street Food, filled with history, recipes, stories, photos and more. He describes it as a celebration of a culinary culture.

Episode 315: Street Food of China

Culinary historian Linda Pelaccio takes a journey through the history of food. Take a dive into food cultures through history, from ancient Mesopotamia and imperial China to the grazing tables and deli counters of today. Tune in as Linda, along with a guest list of culinary chroniclers and enthusiasts, explores the lively links between food cultures of the present and past.

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Episode 315: Street Food of China

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