Excerpt
SUMMARY: Eddie Huang hates being pigeonholed. The chef/owner of New York’s Baohaus would rather be known as a man who cooks and happens to run a restaurant. He’s also a man who writes. The son of Taiwanese immigrants wrote about his childhood in “Fresh off the Boat,” which became the basis of the ABC sitcom of the same name. Jeffrey Brown talks with Huang about his new literary effort, “Double Cup Love.”
HARI SREENIVASAN (NewsHour): Finally tonight; on food, family, and knowing who you are, a “NewsHour Bookshelf” conversation with chef Eddie Huang.
Jeffrey Brown is back to get a taste.
JEFFREY BROWN (NewsHour): So, what do we have here?
EDDIE HUANG, Author, “Double Cup Love”: This is a new bao. This is our dumpling bao, which I like a lot. So you could try that one. Then this is the Chairman Bao that we’re most known for.
JEFFREY BROWN: These days, Eddie Huang is known for a lot of things. His hole-in-the-wall restaurant in downtown Manhattan, Baohaus, packs in crowds for lunch and late into the evening. The specialty here is pork buns, or baos, but Huang says it’s really about much more.
EDDIE HUANG: I know the food’s great and I love it and it represents so much of who I am, but what I’m really pushing is community in New York, because I think the purpose of restaurants is to distribute culture.
JEFFREY BROWN: Distribute culture?
EDDIE HUANG: Yes.
JEFFREY BROWN: Which means food and more.
EDDIE HUANG: Food and, you know, just personality and values and the way we’re treating each other.
JEFFREY BROWN: He’s now exploring global food culture on a global scale, Eddie style, in a Viceland TV show called “Huang’s World.”
Outside the restaurant recently, we talked about Eddie Huang’s world.
EDDIE HUANG: I think all my work is really rebelling against the matrix that’s trying to normalize us and create monoculture. And the funniest, most rewarding part about it is, all I have to do is be myself. And that’s all anybody has to do. Everybody’s kind of strange, you know?
No comments:
Post a Comment