Title:Contributing WriterEducation:B.A. in English, Central China Normal University, M.A. in Sociology, University of Colorado BoulderLocation:Lafayette, CaliforniaExpertise:Chinese cuisine and culture, fiction writing, public speakingYing Chang Compestine is a chef, author and television host. Ying’s cookbooks includeCooking with an Asian Accent,Cooking with Green Tea,Secrets from a Healthy Asian KitchenandYing’s Best One-Dish Meals. Ying has also written novels and picture books featuring food, such asRevolution Is Not a Dinner Party,A Banquet for Hungry Ghosts,Ra Pu Zel and the Stinky TofuandMorning Sun in Wuhan, a New York Public Library Best Book of the Year. She has hosted the cooking showNew Ideas for Delicious Meals, and has contributed toEatingWell,Self,Men’s Healthand other publications. Ying has worked as a food editor for Martha Stewart’sWhole Living, a sociology and writing teacher, an interpreter for China’s Bureau of Seismology and spokesperson for Nestlé and Celestial Seasonings.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:B.A. in English, Central China Normal University, M.A. in Sociology, University of Colorado BoulderLocation:Lafayette, CaliforniaExpertise:Chinese cuisine and culture, fiction writing, public speaking
Title:Contributing Writer
Education:B.A. in English, Central China Normal University, M.A. in Sociology, University of Colorado Boulder
Location:Lafayette, California
Expertise:Chinese cuisine and culture, fiction writing, public speaking
Ying Chang Compestine is a chef, author and television host. Ying’s cookbooks includeCooking with an Asian Accent,Cooking with Green Tea,Secrets from a Healthy Asian KitchenandYing’s Best One-Dish Meals. Ying has also written novels and picture books featuring food, such asRevolution Is Not a Dinner Party,A Banquet for Hungry Ghosts,Ra Pu Zel and the Stinky TofuandMorning Sun in Wuhan, a New York Public Library Best Book of the Year. She has hosted the cooking showNew Ideas for Delicious Meals, and has contributed toEatingWell,Self,Men’s Healthand other publications. Ying has worked as a food editor for Martha Stewart’sWhole Living, a sociology and writing teacher, an interpreter for China’s Bureau of Seismology and spokesperson for Nestlé and Celestial Seasonings.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
