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Tiny Moons: A Year of Eating in Shanghai

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Nina Mingya Powles

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“Good food and good love are cultivated the same way - plant a seed in fertile soil, water it, care for it daily, protect it from negative elements and watch it rise up to nourish your body and soul.”

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Book:Island Mindfulness: How to Use the Transformational Power of Mindfulness to Create an Abundant Life
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“The whiter the bread, the sooner you'll be dead. "Eating what stands on one leg [mushrooms and plant foods] is better than eating what stands on two legs [fowl], which is better than eating what stands on four legs [cows, pigs, and other mammals]." The food scientists' chemistry set is designed to extend shelf life, make old food look fresher and more appetizing than it really is, and get you to eat more.”

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Book:Food Rules: An Eater's Manual
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“The french fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes - and cleaning up the mess. Enjoy these treats as often as you're willing to prepare them - chances are good it won't be every day. Pay more, eat less. - Better to pay the grocer than the doctor. Eat when you are hungry, not when you are bored. If you're not hungry enough to eat an apple, then you're not hungry. Food is a costly antidepressant. You should never eat a portion of animal protein bigger than your fist. Another says that you should eat no more food at a meal than would fit into the bowl formed by your hands when cupped together. Better to go to waste than to waist.”

FoodHealth
Book:Food Rules: An Eater's Manual
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“I tried to read the menu, but I kept getting distracted. The aromas from the kitchen filled the room- melting butter, grilling meat, soft and sharp spices. All of them better than any of the restaurant smells I'd had to pass by during my time in the city. My mouth was watering, and my nose was so focused that I could barely skim the first few items. Sablefish with miso glaze Duck, dry-aged and served with pureed butternut squash Wagyu New York strip I had no idea what these things were, except for duck, which I couldn't help but feel sorry for. Dry-aged sounded like an especially bad death for a waterfowl. The waiter returned. "Shall I order for us?" Victoria asked. I nodded, grateful. "Anything you don't eat? Allergies?" I shook my head. Nobody had ever asked me that before. On the island, I'd eaten what I gathered. At the cove, I ate what came to the table. Now I'd eat anything that didn't involve the jar in my backpack. "We'll start with the clam chowder," Victoria said. "We can order more later." The waiter nodded respectfully and disappeared again. "They make it with fresh clams," she told me. "It's exceptional." A young woman with a fancy braid in her hair brought us a basket of French bread, still warm from the oven. I watched as Victoria spread one slice with butter that melted as she applied it, releasing the faintest scent of flowers. "Here," she said, handing it to me. The crust gave way under my teeth with a delicate crunch, the butter soft on my tongue. It tasted even better than it smelled. After almost two weeks of hard mattresses and strangers and failure, I wanted to crawl inside the comfort of this bread and stay there forever.”

FoodBread And ButterMenuAromasGourmet Food ItemsMother Daughter Interactions
Book:The Scent Keeper
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