Museum of Chinese in America

This oral history focuses on Grace Young, a food writer who has authored three books on her family’s Cantonese stir fry cuisine. Grace grew up in San Francisco as a first-generation Chinese American and pursued a career in Western styles of food before exploring her familys traditional style of Chinese cooking. Through this journey, she learned about the Chinese American experience through the lens of food and how food acts as a link in the Chinese diaspora. Graces first book, Wisdom of the Kitchen, recounts her familys recipes and stories, which were collected by observing her parents techniques. The Breath of the Wok focuses on the important tradition of the iron wok in the home kitchen, a practice that is disappearing in Chinese homes. Stir-Frying to the Skys Edge offers Graces advice on stir fry and contains interviews from Chinese cooks around the world.