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Pub. Date: February 2011
Publisher: Voice
Format: Paperback , 304pp
ISBN-13: 9781401341282
ISBN: 1401341284
Born in the year of the Tiger (a rebellious sign), Cheryl Tan left Singapore at age 18 to attend Northwestern University. Years later, as a 30-something living in New York City, she was suddenly gripped with a sense of loss at the knowledge that after almost sixteen years in the United States, she was, indeed, “Ang Moh” (a Chinese term that implies “Westernized”). Tan did not know how to make the food of her people, and any Singaporean will tell you that they don’t eat to live—they live to eat. In the tiny Southeast Asian country that straddles the equator, food is both a national obsession and their way of bonding. In the kitchen, they tell stories.
In A Tiger in the Kitchen,Cheryl Tan invites readers to join her on a quest to recreate the dishes of her native Singapore as a way to connect food and family with her sense of home. As Tan begins cooking with her family, she learns not just about food, but about her family history and her heritage. She finds that home is rooted in the kitchen and the foods of her Singaporean girlhood. A Tiger in the Kitchen is a charming story about being a Chinese-American and a food exile, and finding a place for one’s heritage in a modern life.
About the author (from the publisher):
Cheryl Tan is a New York-based writer who has covered fashion, retail, and home design (and written the occasional food story) for the Wall Street Journal. Before that she was the senior fashion writer for InStyle magazine and senior arts, entertainment, and fashion writer for the Baltimore Sun. Born and raised in Singapore, she crossed the ocean for college in the U.S. after realizing that a) she wanted to be a journalist and b) if she was going to be as mouthy in her work as she was in real life, she’d better not do it in Singapore.
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