Discovering Flavor: Susan Jung on Why Food Shouldn’t be Political – Insights from a Renowned Food Writer

Susan Jung, known as the “fried chicken lady,” has made a name for herself in the food writing world. In her book Kung Pao & Beyond, she dives deep into the culinary universe, especially focusing on fried chicken. Here’s a glimpse into her journey and thoughts about food.

Susan’s entry into food writing was quite serendipitous. She began her career as a pastry chef in Hong Kong. An opportunity came her way when she was offered an administrative job at the South China Morning Post. Though she took a pay cut and traded her chef’s hat for office tasks, she saw the chance to write. After six months of hard work, her effort paid off. The paper needed a new food editor, and they turned to her.

Her love for fried chicken is infectious. “I think everyone who eats meat enjoys fried chicken,” she shares with a chuckle. From fast food joints to upscale restaurants, fried chicken adapts to various culinary styles. Its neutral flavor allows chefs to experiment and create diverse dishes.

Susan reflects on the role of food in geopolitics. With recent conflicts, social media has turned its spotlight on meals from places like Palestine and Ukraine. While many view food through a political lens, Susan believes its true power lies in connection. “When you share a meal, barriers fade,” she notes. Eating together can transform strangers into friends.

However, food can also be a vehicle for cultural appropriation. Susan approaches this complex topic with nuance. “Making a recipe from another culture isn’t necessarily appropriation if done authentically,” she explains. Authenticity, in her view, is fluid. For instance, her grandmother adapted recipes after moving to the U.S., showing how food evolves with its context. She also highlights Sino-Indian cuisine, a blend created by Chinese immigrants in India, which adds a new twist to tradition.

Food’s history is often intertwined with social issues. Take fried chicken in the U.S., for example, which carries heavy historical weight. Susan, however, focuses on Asian recipes for fried chicken, which don’t bear the same context.

Looking ahead, Susan aims to explore lesser-known meats in her next book. She wants to bring attention to animal innards, which many cultures dismiss as “low-class.” With sustainability becoming increasingly important, she sees the value in using the whole animal.

As food and culture continue to intersect, voices like Susan’s advocate for authenticity, connection, and innovation in cooking.

For a deeper understanding of food’s influence in today’s world, you can explore studies from sources like the Food and Agriculture Organization of the United Nations or articles on cultural food practices.

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Susan Jung, Kung Pao & Beyond, fried chicken, food writing, food journalism, culinary career, food politics, cultural appropriation food, Sino-Indian food, sustainable eating, animal offal, cookbook author