By Maya E. Rudolph
The Cultural Revolution Cookbook, a recent title that draws on the legacy of communal agricultural during the Cultural Revolution, researched and written by Sasha Gong and Scott D. Seligman, was recently released by Earnshaw Books.
The book incorporates some realities of Cultural Revolution-era cooking and eating with a definite bend towards popular American culinary trends, asserting of the young people who cultivated these recipes in the 1960s and 70s:
They learned to prepare remarkably tasty and healthy dishes with the fresh, wholesome foods in season, to conserve scarce fuel and to improvise when ingredients were unavailable. They used locally grown produce because there wasn’t anything else. And they mastered the art of getting peak flavors and maximum nourishment out of unprocessed, low-calorie foods, devoid of artificial preservatives, fresh from the fields, ponds and streams.
These are their recipes – entirely authentic, and easy to prepare in an American kitchen.










