When Linda Furiya decided to move to China with her boyfriend at the age of thirty, she hoped to find romance and ethnic kinship. Expecting common ground with locals as an Asian American, Furiya struggled with her ambition as a food writer in a nation where notions of race and gender are set in stone. During the six years she lived in Beijing and Shanghai, Furiya experienced a wide range of experiences—loneliness, isolation, friendship, and love—tied together by one common theme: food.
Ultimately, Furiya surpassed these challenges and found inspiration from the courageous Chinese women who graced her life. The sensuous experience of preparing and eating authentic Chinese cuisine follows Furiya throughout her journey, and ultimately reveals the intimate, nurturing side of the Chinese culture and people. Part insightful memoir, part authentic cookbook,How to Cook a Dragonis a revealing look at race, love, and food in China.
Linda Furiya is the author ofBento Box in the Heartland,which had strong and consistent sales out the gate. She has a large readership base in the Bay Area, where, since May 2000, she has written a monthly column in the food section of theSan Francisco Chronicle.
Linda has been writing about ethnicity and food since 1992, when she wrote a syndicated monthly column titled “From Where I Stand, essays about my upbringing in a small town in Indiana, for San Francisco’sNichibei Times,Los Angeles’Rafu Shimpo,Sacramento’sNikkei West,Seattle’sNorthwest Nikkei,and Montreal, Canada’sMontreal Bulletin.
She’s been a freelancer for the past fourteen years and has published numerous food and travel articles in various newspapers and other periodicals such as United Airlines’Hemispheres,theSouth China Morning Post,Kikkoman’sChef Forum, Asiaweek(an AOL/Time Warner bulă
![How to Cook a Dragon: Living, Loving, and Eating in China [Paperback]](/itemImage/2/3/8/5/2_3598989.jpg "How to Cook a Dragon: Living, Loving, and Eating in China [Paperback]")