Jan Wong is the author of five non-fiction bestsellers, including Out of the Blue and Red China Blues, named one of Time magazine's top ten non-fiction books of 1996. (Twenty years later, the book is still in print.) She has won numerous journalism awards and is now a professor of journalism at St. Thomas University. A third-generation Canadian, Jan is the eldest daughter of a prominent Montreal restaurateur.
"Jan Wong takes us on a trip through three of the world’s greatest
cuisines to learn the secrets of their foods, as well as the
civilizations—past and present—that underlies what they eat. From a
farm family in France coping with globalization to the stubborn
traditions of central Italy and the cultural confusion of today’s
China, we meet the families and people behind the dishes—and learn
how to make them as well. A wonderful story about Jan’s own efforts
to bond with her son, Apron Strings is what we have come to expect
from Jan Wong: funny, insightful, and brutally honest."
*Ian Johnson, author of The Souls of China*
"For foodies like me, Jan’s book will be irresistible, but the fact
is that anyone would love this book. Apron Strings is one of the
most appealing, charming, loveable books I’ve read in years."
*Stevie Cameron, author of On the Take*
"Apron strings may be for foodies, but Jan Wong’s Apron Strings is
for everyone."
*The Brunswickan*
"Apron Strings is dense in food history, customs, traditions and
all the contrasts in between from school systems, familial roles
and even water consumption."
*Alphabet Soup*
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