It’s official. We leave for Beijing in just over a month! The first three weeks of our trip will be working with the US Paralympics (the elite event for athletes with physical disabilities, which follows the Olympics), followed by 10 days in Japan (… a true vacation? We’ll see!)
Yesterday’s NYT book review featured Shark’s Fin and Sichuan Pepper: a Sweet-Sour Memoir of Eating in China, by BBC Reporter Fuchsia Dunlop. In general, I do love food and I love experimenting with new tastes and flavors. But admittedly, I am not looking forward to the food in China. I’ve definitely added this book to my pre-China-trip list in hopes of changing my bad attitude and embracing my inner omnivore!
I also recently started reading a great blog, called “Behind the Lens at the Beijing Olympics“, which my photographer husband turned me on to. In a recent post, Zach Honig writes:
I admit — I’m a picky eater. I don’t know why I don’t like onions, but until I came to Beijing, I’d pick them out like I was performing microsurgery. Beijing helped me learn to be flexible — and to just eat the darn onions. A couple friends traveling with me were vegetarians before they came, and they’ve learned to be much more flexible as well. When it comes to dining out in Beijing, there are a couple things to keep in mind…
Thank you Zach and Fuchsia. I – and my tummy – are working on our sense of culinary adventure!