Berkshire Bookworld

Barrington Institute

Get to know the professors and other experts who work on the challenging issues facing us today, and the educators who work with our next generation. Berkshire Bookworld is hosted by Karen Christensen, founder and CEO of Berkshire Publishing Group is known for its work on China, world history, big history, and environmental sustainability, but on the podcast Karen ranges even more widely, into literature, social issues, and leadership studies. read less

Scientist, Blogger, Culinary Translator
Jan 19 2021
Scientist, Blogger, Culinary Translator
Biomedical engineer Sean Chen talks about how he began translating the Qing dynasty gastronomic masterpiece, the Suiyuan Shidan, as a hobby during graduate school. He grew up in a food-obsessed family but never expected to be a translator, but he wanted to read the famous cookery manual and the only way to do that was to teach himself classical Chinese. His scientific training was helpful with many technical details about plants and animals. He also corrected the existing digital Chinese texts by cross-checking them against scans of the original 1792 book held at Harvard and Princeton. Chen is talking to Karen Christensen, who approached him about publishing the English text after hearing about his blog from several Berkshire authors. An English-only version is available as The Way of Eating. Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. He completed his Doctorate in Biomedical Engineering (2014) at McGill University in Canada, specializing in image processing for computer assisted neurosugery. This is his first publication outside the fields of science and engineering. Karen Christensen is the chief executive officer and founder of Berkshire Publishing Group and a writer specializing in sustainability and community with a focus on China. One of her recent projects was coediting Women and Leadership: History, Concepts, and Case Studies (A Berkshire Essential) with George R. Goethals and Crystal L. Hoyt of the Jepson School of Leadership Studies at the University of Richmond. Transcript (coming soon) Title:               Scientist and Blogger Becomes First Translator of Famous Chinese Food Book Host:               Karen Christensen Interviewee:   Sean Chen The post Scientist, Blogger, Culinary Translator appeared first on Berkshire Publishing.
Pairing Wine with Chinese Dishes: A Conversation
Aug 26 2017
Pairing Wine with Chinese Dishes: A Conversation
http://chinaconnectu.com/wp-content/uploads/2017/08/BP21Parkinsonpodcast.mp3 Christine Parkinson shares what she’s learned about pairing wine with Chinese food – not only Cantonese but other Chinese cuisines – and offers Bookworld listeners some new ideas about what to drink and how to learn about what wines work with different Chinese dishes. It’s no surprise that she has been called “one of the most creative wine buyers in the UK” by wine guru Jancis Robinson. A few highlights from the podcast: Why chardonnay, white rioja, and champagne (hurrah!) often work with Chinese dishes, what red wine is almost always a good fit, and how to hold your own wine and Chinese food tasting. Length: 25 minutes. Subscribe via RSS or iTunes. Christine Parkinson is head of wine for Hakkasan Group, the world-renowned restaurant group specializing in modern Cantonese cuisine, with locations in Asia, the Middle East, Europe and the USA, and an advisor on the Berkshire Encyclopedia of Chinese Cuisines.  Back in 2001, Christine created the first wine list for Hakkasan, and she’s held weekly wine tastings since then. Karen Christensen is the chief executive officer and founder of Berkshire Publishing Group and a writer specializing in sustainability and community with a focus on China. One of her recent projects was coediting Women and Leadership: History, Concepts, and Case Studies (A Berkshire Essential) with George R. Goethals and Crystal L. Hoyt of the Jepson School of Leadership Studies at the University of Richmond. Transcript
Gourmand Goes to China
Aug 11 2017
Gourmand Goes to China
http://www.berkshirepublishing.com/wp-content/uploads/2017/08/BP19Cointreau_podcast.mp3 Edouard Cointreau bears a famous name from the world of French food and drink and has become deeply involved with China. In fact, he now spends part of the year in Shandong Province and hosts the World Cookbook Awards there. At the Beijing Book Fair, which takes place every August, he is the co-organizer of the Food and Wine Gallery, which includes a demonstration kitchen and a gourmet salon. Edouard talks about the distinctive characteristics of Chinese gastronomy and the importance Chinese people put on perceived health-giving qualities of what they eat. Symbolic or magical qualities matter, too, and he emphasizes that texture matters far more to a Chinese diner than mere taste or smell. We get a preview of what’s coming at the Beijing Book Fair this year. Berkshire’s Karen Christensen will be speaking about food publishing, and we’ll be posting interviews and videos from the show floor. Length: 27 minutes. Subscribe via RSS or iTunes. Edouard Cointreau Born in the family of Cointreau liquor on his paternal side, Rémy Martin and Cognac Frapin on his maternal side, Edouard loves books as much as cuisine and wine. Although being a Parisian, he spent fifteen years in the U.S, lives now between Beijing and Madrid and is Chairman of Gourmand International, President of the Gourmand World Cookbook Awards, President of honour of China Food Television and President of the World Association of Food TV Producers. Karen Christensen is the chief executive officer and founder of Berkshire Publishing Group and a writer specializing in sustainability and community with a focus on China. One of her recent projects was coediting Women and Leadership: History, Concepts, and Case Studies (A Berkshire Essential) with George R. Goethals and Crystal L. Hoyt of the Jepson School of Leadership Studies at the University of Richmond. The post
Leaving Western Civ Behind, William H. McNeill
Apr 20 2017
Leaving Western Civ Behind, William H. McNeill
http://www.berkshirepublishing.com/wp-content/uploads/2017/04/Leaving-Western-Civ-McNeill.mp3 William H. (Bill) McNeill (1917-2016) continued to write for decades after his retirement from the University of Chicago. He published several books, including The Human Web, with his son J. R. McNeill, and an autobiography called The Pursuit of Truth. In that book he details his experiences on the 1992 Christopher Columbus Quincentenary Jubilee Commission. Bill was no proponent of European superiority, and his knowledge of the importance of disease, the subject of one of his most famous books, Plagues and Peoples, came to the fore as he tried to explain the biological dimensions of the Columbian encounter. It was a frustrating experience as Bill had been pigeon-holed by the radical environmentalists as a promoter of Western civilization, while in fact, he was largely responsible for what he later called, in a speech and article, “Leaving Western Civ Behind.” His focus on the ecological dimension of world history began very early and came through in everything we did together. This recording was made at the National Park Service Visitor Center in Salem, MA, as part of the 2009 World History Association. It took place on 26 June 2009 and was sponsored by Berkshire Publishing Group. It may be the last speech Bill delivered, but the following year he traveled to the White House to receive the National Humanities Medal from President Barack Obama. He was senior editor of the
Brexit, TPP, and the UK-China Relationship
Nov 30 2016
Brexit, TPP, and the UK-China Relationship
http://www.berkshirepublishing.com/wp-content/uploads/2016/11/BP17KerryBrown%202_podcast.mp3 Kerry Brown discusses Brexit, UK-China relations, and how the anti-globalization mood evident today is likely to affect Chinese politics, both domestically and internationally. He presents a realistic but generally positive view of the opportunities for research and collaboration. This podcast will be useful to teachers, scholars, and business professionals concerned about China’s role in the global community. Brexit, the June 2016 UK referendum to leave the European Union, sent shockwaves across the world. Its epicenter was London, the city Kerry Brown had recently returned to after three years in Australia. In this podcast, Christensen asks what Brexit means to him and others whose job is studying and analyzing China. They discuss globalization (and antiglobalization), the growing backlash against trade agreements, and prospects for the Trans Pacific Partnership. Brown looks at China’s success as a result of the market access it gained through WTO membership, its view of the UK and the EU, and talks about dealing with the China that is rather than the China we might have been hoping for. Length: 26 minutes. Subscribe via RSS or iTunes. Two days after the US presidential election of 2016, Kerry Brown, director of the Lau China Institute at Kings College London, spoke in New York at a program hosted by Steve Orlins, president of the National Committee on US-China Relations. Berkshire Publishing is pleased to share the links to recordings from that program here. “Chinese Leadership and the Tide of History” 10 November 2016, National Committee on US-China Relations, New York Do leaders make history or does history make leaders? Kerry Brown tackles these perennial questions, drawing on the Berkshire Dictionary of Chinese Biography, which he edited, and his recent book CEO, China: The Rise of Xi Jinping. Podcast interview:  https://www.ncuscr.org/content/interview-kerry-brown-chinese-leadership-and-tide-historyEvent audio:  https://www.ncuscr.org/content/event-audio-chinese-leadership-and-tide-history-kerry-brownEvent video: https://www.youtube.com/watch?v=qSSxklzFHTc& Kerry Brown is professor of Chinese Studies and director of the Lau China Institute, Kings College in London. Previously, he was professor and director of the China Studies Centre at the University of Sydney. Brown is the author of What’s wrong with Diplomacy: The Case of the UK and China (2015
Chinese Rice Wines and Spirits: An Introduction to Traditional Chinese Beverages
Aug 12 2016
Chinese Rice Wines and Spirits: An Introduction to Traditional Chinese Beverages
http://www.berkshirepublishing.com/wp-content/uploads/2016/07/BP15CarolynPhillips3_podcast.mp3 Carolyn Phillips returns to discuss the merits of Chinese rice wines and spirits in this episode of Berkshire Bookworld’s “China Cooks!” Carolyn discusses wines and spirits as accompaniments to Chinese dishes and their use in cooking certain traditional recipes. If you’ve been warned off baijiu 白酒, suffered from an excess of it, or perhaps never even tasted a Chinese rice wine, this is your chance to get expert advice on a whole range of beverages, beyond the beer and white wines that most Westerners are used to drinking with Chinese food. Length: 23 minutes. Subscribe via RSS or iTunes. Food writer Carolyn Phillips is fluent in Chinese, having lived and worked in Taiwan for eight years during the late 1970s and early 1980s. At that time, the chefs in Taipei were opening up incredible restaurants featuring practically every region of this vast patchwork of cuisines. She soon learned to cook these dishes on her own, quickly amassing a library of Chinese cookbooks as she pestered proprietors of local restaurants and food stalls into handing over their family recipes and secret techniques. The results can be found in her illustrated book, All Under Heaven, about all the cuisines of China, published by McSweeney’s. Phillips is a member of the advisory board of the Berkshire Encyclopedia of Chinese Cuisines.  Karen Christensen is the Chief Executive Officer and founder of Berkshire Publishing Group and a writer specializing in sustainability and community with a focus on China. One of her current projects is with George R. Goethals and Crystal L. Hoyt of the Jepson School of Leadership Studies at the University of Richmond. They are coediting Women and Leadership: History, Concepts, and Case Studies (A Berkshire Essential), and Christensen has ensured that there coverage of China and other parts of the world, including articles on Wu Zetian and Cixi drawn from the Berkshire Dictionary
Pairing Wine with Chinese Food
Aug 1 2016
Pairing Wine with Chinese Food
Pairing Wine with Chinese Foodhttp://www.berkshirepublishing.com/wp-content/uploads/2016/07/BP14CarolynPhillips2_podcast.mp3 Carolyn Phillips offers tips about pairing wines with Chinese food, suggesting that other beverages are likely to be a better match. Other experts may disagree, but Carolyn speaks from many years of experience in Taiwan, China, and California, and shares many stories about successful (and unsuccessful) wine pairings. This podcast is our first look at an important and much debated topic that we’ll be exploring further with Carolyn and others. Length: 23 minutes. Subscribe via RSS or iTunes. Food writer Carolyn Phillips is fluent in Chinese, having lived and worked in Taiwan for eight years during the late 1970s and early 1980s. At that time, the chefs in Taipei were opening up incredible restaurants featuring practically every region of this vast patchwork of cuisines. She soon learned to cook these dishes on her own, quickly amassing a library of Chinese cookbooks as she pestered proprietors of local restaurants and food stalls into handing over their family recipes and secret techniques. The results can be found in her illustrated book, All Under Heaven, about all the cuisines of China, published by McSweeney’s. Phillips is a member of the advisory board of the Berkshire Encyclopedia of Chinese Cuisines.  Karen Christensen is the Chief Executive Officer and founder of Berkshire Publishing Group and a writer specializing in sustainability and community with a focus on China. One of her current projects is with George R. Goethals and Crystal L. Hoyt of the Jepson School of Leadership Studies at the University of Richmond. They are coediting Women and Leadership: History, Concepts, and Case Studies (A Berkshire Essential), and Christensen has ensured that there coverage of China and other parts of the world, including articles on Wu Zetian and Cixi drawn from the Berkshire Dictionary of Chinese Biography. The post Pairing Wine with Chinese Food appeared first on Berkshire Publishing.
Opera and Classical Music in China Today
Jul 26 2016
Opera and Classical Music in China Today
http://www.berkshirepublishing.com/wp-content/uploads/2016/06/BP9ColinMackerras1_podcast.mp3 Colin Mackerras discusses two Chinese artists whom he wrote about in the Berkshire Dictionary of Chinese Biography. First, Mackerras focuses on Lang Lang, a Chinese pianist, providing a look at Western classical music in China today. Shakespeare and Tang Xianzu display at the London Book Fair in April 2016. The second figure is Tang Xianzu, author of one of China’s classics, The Peony Pavilion. Mackerras addresses similarities and differences between Shakespeare and Tang Xianzu, because 2016 happens to be the 400th anniversary of both of their deaths. Length: 26 minutes. Subscribe via RSS or iTunes. Professor Colin Mackerras is a well-known Sinologist who taught International Business and Asian Studies at Griffith University in Queensland, Australia, and is currently teaching at the Beijing Foreign Studies University. His areas of expertise include China’s ethnic minorities and Chinese theatre, as well as Western images of China. Karen Christensen is the Chief Executive Officer and founder of Berkshire Publishing Group and a writer specializing in sustainability and community with a focus on China. One of her current projects is with George R. Goethals and Crystal L. Hoyt of the Jepson School of Leadership Studies at the University of Richmond. They are coediting Women and Leadership: History, Concepts, and Case Studies (A Berkshire Essential), and Christensen has ensured that there coverage of China and other parts of the world, including articles on Wu Zetian and Cixi drawn from the Berkshire Dictionary of Chinese Biography. The post