2016.037.009 Oral History Interview with Susana Foo 2015/07/09
Susanna Foo talks to MOCA about moving from place to place during her childhood in China as well as during her adulthood in the United States. She discusses attending school and working as a librarian before developing an interest in cooking which led her to become a chef. She shares her experiences at her familys struggling restaurant and how her studies at the Culinary Institute of America helped her turn it around and ultimately led to her opening another restaurant and even writing her own cookbooks. She concludes by sharing her thoughts on the importance of Chinese food to Chinese culture and the diverse influences that have formed her own eclectic cooking style.

0:00 - Introduction; born in a rural village in inner Mongolia; moving to Shanxi and then to Shanghai then to Taiwan (1947); lifestyle in China and Shanghai; lifestyle in Taiwan; her father in the Kuomingtang army; food when she was growing up vs. food now; her belief in god and her philosophy of cooking 访谈介绍,在内蒙古乡下村庄出生;搬至山西,然后是上海,之后搬到台湾 (1947);在中国和上海的生活方式;在台湾的生活方式;父亲参加国民党军队;她成长时的饮食与现在的饮食对比;她对上帝的信仰与她的烹饪理念

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13:12 - Life in a suburb of Taipei and life at National Taiwan University; her extended family; learning to cook from her cousin; mother-in-law teaches her to cook Hunan style; taking classes from a professional chef; anecdote about making Peking duck 在台北郊区的生活和在国立台湾大学的生活;她的远房亲戚;跟她的表亲学做饭;婆婆教她做湖南菜;上专业厨师教的课;做北京烤鸭的轶事

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19:29 - Coming to America with her fiancé and her experience in US universities; studied to be a librarian and immersed herself in American culture; first child, move to Tallahassee, Florida; her encounters with American food; moved back to Taiwan for four years and learned more about cooking 与未婚夫迁至美国和在美国大学的经历;学习做图书馆员同时沉浸于美国的文化;第一个孩子,搬至佛罗里达的达拉哈希城;关于美国餐的记忆;搬回台湾四年期间有了对厨艺更深地了解

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28:09 - Coming back to the US; family starting a restaurant and her experience on a soy-bean farm; time at Culinary Institute of America standardizing and changing recipes; her recipes; opened a new restaurant where she moved from Chinese food; awards in Food and Wine magazine; retains Chinese techniques and style but innovates 回到美国;家里开了餐馆和她在一个黄豆农场上的经历;在美国烹饪学院学习标准化菜谱和改变菜谱;她的菜谱;开了家非中餐的新餐馆;获得Food & Wine杂志的奖励;保存了中餐的技巧和风格但也经常自由发挥

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40:51 - James Beard award; opening her current restaurant; her cooking style and thoughts on Chinese cooking; anecdote about naming the restaurant after herself; clientele and small town Chinese food 詹姆斯·比而德奖;开启她现在的餐馆;她的烹饪风格和对于中餐的看法;用自己的名字给餐馆命名的轶事;客户与小地方的中餐

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48:07 - Anecdote about wedding as a kid; Taiwan as a melting pot which exposed her to different cuisine; importance of food in Chinese culture and lifestyle; culinary influence from life experience 关于小时候参加婚礼的轶事;台湾是一个让她尝试不同的菜肴风格的熔炉;中国文化和家庭生活中食物的重要性;她的生活经历影响她烹饪风格

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