Jen Lin-Liu

Jen Lin-Liu is a food and culture writer and the owner of the Beijing cooking school Black Sesame Kitchen. Most recently, she is the author of "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008), which received wide praise from publications ranging from "The New York Review of Books to People." A former correspondent for "Newsweek" in Shanghai, she is a regular food and arts contributor for "The New York Times." She has authored several "Frommer's" travel guides in Asia and...See more

Jen Lin-Liu is a food and culture writer and the owner of the Beijing cooking school Black Sesame Kitchen. Most recently, she is the author of "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008), which received wide praise from publications ranging from "The New York Review of Books to People." A former correspondent for "Newsweek" in Shanghai, she is a regular food and arts contributor for "The New York Times." She has authored several "Frommer's" travel guides in Asia and has written for "The Wall Street Journal, Saveur, Food & Wine, " and "Travel + Leisure." She first went to China in 2000 on a Fulbright fellowship, after growing up in southern California and graduating from Columbia University. Learn more about her work at jenlinliu.com. See less