Restaurant Guide Publisher Zhang Tao '97 Offers His Thoughts on Chinese Food in New York Times
November 23, 2005
November 23, 2005, Greencastle, Ind. - "Zhang Tao, the publisher of Z-Survey, a popular series of guidebooks for restaurants in China, said that confusion about technique and the mangling of dishes can travel both ways, as can even an occasional improvement on the original," notes an article in today's New York Times examining authentic Chinese cuisine. The story by Howard W. French continues, "'If an Italian went to an Italian restaurant in Chengdu, I don't think his expectations would be so high,' said Mr. Zhang, who attended DePauw University in Indiana." Zhang Tao is a 1997 graduate of DePauw.
In the piece, filed from Guiyang, China, French notes, "Americans who are just learning that there is more than one kind of Chinese food -- from Sichuan to Chaozhou to Hunan -- have to remember that provincial rivalries also exist here. Just as Memphis cooks consider their ribs superior to one
s barbecued in Kansas City, gong bao is a dish in which civic pride is never far from the plate."
Read the complete text at the Times' Web site (a free registration is required). Learn more about Zhang Tao by clicking here.
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