Kung Food: Chinese American Recipes from a Third-Culture Kitchen (Jon Kung) *Signed* Flowers Food writer and photographer Rebecca

Food writer and photographer Rebecca Wellman introduces us to the people and stories behind the capital city’s diners

From delicate greens and hearty grains to luscious vegetables and fruit

144 + 10 ad pp

Mexican grated corn

introduced vinegar marinades and the British contributed their passion for roast meat

Kung Food: Chinese American Recipes from a Third-Culture Kitchen (Jon Kung) *Signed* Flowers Food writer and photographer RebeccaJon Kung grew up as a "third culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social medianot just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing