This book comes out on Friday; make sure to reserve a copy at your library or run to your nearest bookstore.
California food editor Maggie McElroy is a widow, who finds out that her late husband may have had a child in Beijing. She flies to China to clear up the situation.
While she is over there, she meets and interviews Sam Liang, a first generation Chinese-Jewish-American chef. Sam is learning a traditional style of cooking.
This novel has three stories going on at once: Maggie’s voyage of discovering herself and the past, Sam’s learning how to be a true Chinese chef, and the words of Sam’s grandfather, Liang Wei, author of 1925 version of The Last Chinese Chef.
The words of Liang Wei start the book. He explains that a man can only enjoy fine cuisine with “his cherished friends” and “counts the days until the banquet..” On the other hand. We also see Maggie in the midst of her grief. “She felt her soul spiral away..She needs walls to hold her. She could not seem to find an apartment small enough. In the end, she moved to a boat.” She kept downsizing her stuff so “that some part of er soul could be called back if she could only clear the way.”
Meeting Sam is good for her. Sam explains that Chinese food is different from Western food, because it must have elements of texture, flavor, artifice, illusion (“..to provoke and tease the mind ..”), medicinal purposes, and fat. And that a being a chef in feudal China was one of the few professions where talent, and not family history nor political influence, counted the most.
Maggie learns more and more about the Chinese cuisine as time goes on. She also discovers more about her late husband which is healing for her.
Nicole Mones writes very well from a man’s point of view. Xie Er, one of Sam’s uncles, who not only thinks of the past but recognizes how China has changed in the last few years. He believes that “women could not become chefs. There had been a time, in the Song Dynasty more than one thousand years ago, when there was a trend of female chefs in the great houses of Hangzhou…They lack the upper body strength. They might hold up half the sky, as the saying goes, but they couldn’t filp the heavy woks in a restaurant kitchen…” He is happy that his talented daughter is a restaurant manager and not a chef, because, there is “less work, more money..Everything now is money: houses, cars, phones, jewelry, vacations, Money was life.”
I really enjoyed this novel. I learned a lot about Chinese cuisine. The language is beautiful. Anyone who travels there should read this book before going on their trip.
Correction: I received an email from Nicole Mones. It's a correction of something that I wrote in an earlier edition of this post. I have made the correction and am adding her words:
Sophia Coppola’s film “Lost in Translation” had NOTHING to do with my 1998 novel Lost in Translation. She just used the same title. (A title cannot be copyrighted.) Her film is about Japan; the novel takes place in China. Beyond the title the two works are completely different.
So, Nicole Mones' Lost in Translation will be added in my to-read list.