The Culture of Food and Drink

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Georgia Freedman is a freelance food and travel writer who specializes primarily in exploring Asian foods and cultures. Formerly the managing editor of the food magazine Saveur, Georgia is a frequent contributor the Off Duty section of The Wall Street Journal, and she has also written for Afar, Roads and Kingdoms, The Art of Eating, Imbibe,, and other publications and websites. Having studied East Asian cultures and Mandarin Chinese in school, Georgia spent a year and a half living in the southwestern Chinese province of Yunnan, studying the foodways of the region’s many minorities and chronicling her discoveries at She currently resides in San Francisco but returns to Yunnan and other parts of Asia regularly.

Main photo: If you are looking for a quick snack, try ji doug liang fen, or chickpea "cold noodles." Credit: Copyright 2016 Josh Wand

Yunnan may not be on most Western foodies' radars, but for those in the know, it's one of the most exciting food spots in

Popiah was born in China but has spread across Asia, each country adding its own flavors and ingredients. Credit: Courtesy of StrEat.

With popiah skin, the trick is to control the dough, says Michael Ker, a third-generation popiah maker in Singapore. He has a grapefruit-sized ball

Breakfast noodles are served in Yunnan province, China. Credit: Copyright 2015 Josh Wand

The restaurant was nothing special, just a small room with a couple of low tables and stools. There was no menu, nothing to indicate

Give your summer cocktails a summer kick with basil, rosemary, thyme and other herbs. Credit: Copyright Josh Wand

The best summer cocktails are light and refreshing and reflect the flavors of the season. Across the United States, bartenders are turning to summer