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The Passionate Foodie

@richardpf

Food/Wine/Sake/Spirits writer in Boston area. Sake Educator/Consultant For Hire. Author of Tipsy Sensei supernatural thriller series

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linkhttp://passionatefoodie.blogspot.com/ calendar_today25-07-2007 18:57:29

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“A meal is called fan, “a period of rice.” Small meals between meals are called tien-hsin, something to "dot the heart.” —How to Cook and Eat in Chinese by Buwei Yang Chao. Buwei lived in Cambridge, MA when she wrote the first edition of this book which was published in 1945.