Why Food Lab?
Published in
Aug 11, 2021
Food is love.
I am a trained economist, not a chef.
In fact, eleven years ago I have never even touched a rice cooker (I am a Chinese, by the way).
As a professor, I do research and I teach. Both activities yield results in the long term and I need something gives me quick feedbacks to balance it out. Cooking is a perfect option considering how much my family loves to eat.
At this moment, I have no desire to cook a “perfect” dish. I am looking for efficiency.
Here is when the economist in me plays the role; I seek for recipes with very high taste to effort ratios.
I will document and share some of my family’s food stories in this column.
