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stcavish.com

St. Cavish, writer

A decade of professional cooking in the US; several years of writing and editing in China. I've been working in and around the food industry for close to 20 years. I spent the first decade in restaurant kitchens, going from dishwasher to sous chef at fine dining places. Miami, New York, Shanghai. In 2007, I started writing instead. Better hours, bigger picture. Full-time for several years. I do a few. Other things . More details under that section. I shoot most of my own photos. 45; Out in Koreatown.

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St. Cavish, writer | stcavish.com Reviews
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A decade of professional cooking in the US; several years of writing and editing in China. I've been working in and around the food industry for close to 20 years. I spent the first decade in restaurant kitchens, going from dishwasher to sous chef at fine dining places. Miami, New York, Shanghai. In 2007, I started writing instead. Better hours, bigger picture. Full-time for several years. I do a few. Other things . More details under that section. I shoot most of my own photos. 45; Out in Koreatown.
<META>
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1 biography
2 articles
3 china and food
4 recent stuff
5 other things
6 email contact at stcavish com
7 linkedin
8 coupons
9 reviews
10 scam
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St. Cavish, writer | stcavish.com Reviews

https://stcavish.com

A decade of professional cooking in the US; several years of writing and editing in China. I've been working in and around the food industry for close to 20 years. I spent the first decade in restaurant kitchens, going from dishwasher to sous chef at fine dining places. Miami, New York, Shanghai. In 2007, I started writing instead. Better hours, bigger picture. Full-time for several years. I do a few. Other things . More details under that section. I shoot most of my own photos. 45; Out in Koreatown.

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stcavish.com stcavish.com
1

Home Chinese

http://www.stcavish.com/home-chinese.html

45; 在阿斯顿马丁里追逐知名建筑师 王澍 (PDF). 45; 土耳其美食之都 加济安泰普 加济安泰普 (PDF). 45; 上海小笼包地图 2014. 45; 小笼包故事 2014. 电话 ( 86) 139 1832 4475.

2

The Index Interview in English

http://www.stcavish.com/interviews/index.html

Have you gained any weight after this project? Still healthy I hope? I'm doing just fine, thank you. I learned around restaurant #12 that I didn't need to eat all of the dumplings in order to evaluate them. I'd always have one or two, but then put all my discarded xiao long bao in a takeout container after measuring. I'm sure that helped both my physical and mental health. What inspired you to do this project and why do you think people should care? This is all self-funding, right? Yet you still put Zun ...

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上海小笼包索引

http://theshanghaisoupdumplingindex.com/zhongwen/index.html

Christopher St. Cavish. 上海小笼包索引 是对上海小笼包质量的科学研究,将定量框架运用至上海小笼包的现有定性描述,即:皮薄、汁多、馅大、肉鲜。 馅料 汤汁/皮厚度 ) X 100]. 对数据进行计算,得出分值,说明小笼包的结构工艺质量,也就是符合民间标准的小笼包所面临的主要制作挑战。 结合直接感官研究结果,对数据进行分析,以总分为 12. From Kitchen Arts and Letters.

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St. Cavish, writer

A decade of professional cooking in the US; several years of writing and editing in China. I've been working in and around the food industry for close to 20 years. I spent the first decade in restaurant kitchens, going from dishwasher to sous chef at fine dining places. Miami, New York, Shanghai. In 2007, I started writing instead. Better hours, bigger picture. Full-time for several years. I do a few. Other things . More details under that section. I shoot most of my own photos. 45; Out in Koreatown.

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