In 1969, 12-year old Sasha Gong was sent from her home in the southern Chinese city of Guangzhou to the rural hinterlands to be "re-educated." It was the fourth year of what became the decade-long Cultural Revolution, Mao Zedong's disastrous nationwide movement against "capitalist elements." It was also a time of severe food and fuel shortages that caused China's culinary tradition to flatline.
But as Gong and Scott Seligman, the authors of The Cultural Revolution Cookbook , point out, "it would be a huge mistake to assume that mere shortage of ingredients or fuel stopped Chinese...
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