Fresh Off the Boat
A MemoirBook - 2013
From Library Staff
A Taiwanese-American rebel restaurateur chronicles his rise to success from his difficult childhood in the American South to his decision to embrace all he had learned about food in his father's restaurants and his mother's kitchen to create his own culinary identity.
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I was a Chinese-American kid raised by hip-hop and basketball with screaming, yelling, abusive parents in the background. If that makes me a rotten banana, well, tell it like it is.
From the people at Christian Fellowship to First Academy to my parents to Confucius to thousands of years of ass-backwards Chinese thinking, I knew how it felt. Everything my parents did to me and their parents did to them was justified under the banner of Tradition, Family, and Culture.
Important distinction. Note that I say “a voice” not “the voice.” I don’t speak for all Asian Americans, I speak for a few rotten bananas like me.
My mom always wanted to send food back. Everything on the side, some things hot, some things cold, no MSG, less oil, more chilis, oh, and some vinegar please. Black vinegar with green chilis if you have it, if not, red vinegar with ginger, and if you don’t have that, then just white vinegar by itself and a can of Coke, not diet because diet causes cancer.
sell. I spent the first five years of my life handcuffed to a playpen in the middle of this mini-mall furniture-store office. Before I even knew about guns, I was trying to shoot myself.
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