Shark Fin Soup – Jonathan Gold


 

Jonathan Gold, friend of Giant Robot and writer for the LA Weekly, talks about shark finning, enjoying it, but understanding what’s going on with extinction. It’s an op/ed for the LA Times. “But Chinese culinary culture has proved resilient over the centuries, as able to absorb such foreign ingredients as chiles and squashes as it has been to withstand the absence of sea turtle skirt and bear paw, whose preparation obsessed the earliest Chinese gourmets.” (LA Times – J Gold)


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