Why Duck by Denis G. Antoine PhD
Why Duck examines the history of the preparation of roast duck and its historic value in China’s cultural heritage. The book shares the first-hand personal experience, observations, and respect that the author has developed through his diplomatic journey in China; and his admiration for aspects of the Chinese culture and traditions, as revealed through their interaction and socialization with each other.
The book conveys insight into Chinese cuisine, art of food production, from the farm to the market, the kitchen and dining table; and what Chinese etiquette at mealtime reveal. The role of migration and the significant contribution of the Chinese diaspora in spreading the rich culture and traditions through Chinese cuisine globally. Special dining venues and dishes in the USA and Caribbean are identified highlighting exceptional food establishments in China and out of China.