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Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan trav…