ouyangwulong

Real Name:Austin M. Kramer
Location:Beijing, PRC
Joined:2-16-2007
Make ouyangwulong a Guide: follow clipper
About me
First and foremost, I am Ouyang Wulong, (my Chinese name) because it is always available. However, you all can just use the name my parents gave me: Austin.

I am a rouge scholar, at large in Asia for the time being. I am classically trained in fields ranging from ethnography to esoteric ritual. I have expertise in Eurasian Languages, Navigation (including in deserts and at sea), Mountaineering, Horseback and Camel riding, Marksmanship, Morse code, Wilderness Survival, Cultures and customs of the Middle East, Central Asia and East Asia, emergency medicine, and apraisal of antiquities. Since Aurel Stein and Sven Heidin are both dead, I am hoping I can find a job opening in this field.
Why I use Clipmarks
Why I use clipmarks

1.) Saving the world, one clip at a time!

2.) Oh yeah, that along with insanity, addiction and insomnia. It's like clipmarks is my Fight Club.

3.) I am mostly a "discourse clipper." I clip to provoke an exchange of conflicting opinions, most of which I feel are somehow valid in their own way, and most of which I could never have imagined by myself.

4.) Fewer negative side-effects than nicotine.

5.) Tom Cruise converted my to the Church of Clipentology

****

Reasons I might not be using clipmarks right now:

1. In Third World Prison

2. Internet Connection locked up by Commie Big Brother

3. Am Dead

4. Must work for a living, to pay my internet bill, in order to use clipmarks.
Where to find me on the web
Email: 
Website/Blog: http://www.austinatlarge.org
Photos: http://www.flickr.com/photos/ouyangwulong/







   
 
 
 
   
 
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30
POPS
The History of Onions
ouyangwulong
by ouyangwulong  12-24-2007    12
 No Remarks
3
POPS
The History of the Potato
ouyangwulong
by ouyangwulong  12-24-2007    1
 There apparently is a school of historians who ascribe all turning points of any historical significance to the potato. I am most amused by the section headings such as "Potatoes in Wartime" and "Fear of Potatoes" and "Potato Diaspora." Is it just me or are we starting to anthropomorphize our food?
2
POPS
The History of the Tomato
ouyangwulong
by ouyangwulong  12-24-2007    1
 Tomato is a Nhuatal word, apparently. Still confused as to what brought the tomato to the Near East.
2
POPS
The History of Chili Peppers (Part II)
ouyangwulong
by ouyangwulong  12-24-2007    1
 Notes on their spread through Europe from the Renaissance to the Napoleonic Era.
0
POPS
Notes on trade dynamics in the Mediteranean after 1492
ouyangwulong
by ouyangwulong  12-24-2007    1
 No Remarks
0
POPS
The History of Chili Peppers (Part I)
ouyangwulong
by ouyangwulong  12-24-2007    1
 This is an outrageously detailed article. Really really worth reading.
0
POPS
The (Confusing) History of Chinese Cabbage
ouyangwulong
by ouyangwulong  12-24-2007    1
 Depending on who you ask, it is not a cabbage at all. It seems to have been refined from selective cultivation of mustard plants, just like in the west, but in a totaly distinct process. Apparently, they are the same species of turnip. Whatever that means. Interesting that Gavin Menzies thinks it was introduced to America in Pre-Columbian times.
1
POPS
The History of Cabbage
ouyangwulong
by ouyangwulong  12-24-2007    1
 This is interesting, but it doesn't talk about how it got to China. Mustard plants grow wild in China, so perhaps the Chinese cabbage was independently derived through a selective process similar to the one that produced the European cabbage. Otherwise, there is a big gap between East Asian Cabbage communities and the European Cabbage communities. (Since the cabbage doesn't seem to have any historical presence in the Middle East or Central Asia - I could be wrong...)
2
POPS
The (Fascinating) History of the Cucumber
ouyangwulong
by ouyangwulong  12-24-2007    1
 Also, apparently, the Spaniards bartered cucumbers and watermelons with the Mandan Indians who began cultivating the crop in South Dakota.
11
POPS
History of Coffee
ouyangwulong
by ouyangwulong  12-23-2007    2
 Austin's clipping brought to you by: COFFEE! It is my firm belief that coffee is at the root of all modern western scholarship.
6
POPS
The History of Tea
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
5
POPS
History of Yogurt
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
0
POPS
Notes on Chinese Noodles
ouyangwulong
by ouyangwulong  12-23-2007    2
 There's also a great chart here on the different types of Chinese noodles and their names in different dialects, but it's too big to clip.
0
POPS
Notes on Pilaf
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
1
POPS
Notes on Khubz (Arab Flat Bread)
ouyangwulong
by ouyangwulong  12-23-2007    2
 No Remarks
2
POPS
Notes on Pita
ouyangwulong
by ouyangwulong  12-23-2007    1
 Also suggests pita is the origin of pizza. Interesting. Next I've got to track down the connection between Pita and Naan.
4
POPS
Notes on Naan
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
0
POPS
History of Bread
ouyangwulong
by ouyangwulong  12-23-2007    2
 Way too vague, need to find specific details.
0
POPS
History of Pasta
ouyangwulong
by ouyangwulong  12-23-2007    1
 Fuzzy, but that would explain some stuff. Noodles extend from China out as far as Central Asia, but we kinda lose track of them, since the Pakistanis, Arabs and Iranians don't seem to eat them. There are some noodles in Turkey and Eastern Europe, though. Magyars eat noodles. What about the Caucuses? Big gap, though, between Chinese noodles and italian pasta.
1
POPS
The History of Rice
ouyangwulong
by ouyangwulong  12-23-2007    2
 Spready through wet monsoon asia through the "technology" of the rice paddy. Spread to Europe by the Moorish conquest of Spain. When did it reach Italy? How did it spread in Central Asia?
1
POPS
Italian Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
2
POPS
Greek Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
1
POPS
Turkish Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
1
POPS
Syrian Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
1
POPS
Lebanese Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
3
POPS
Persian Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
1
POPS
Pakistani Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
0
POPS
Xinjiang Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 This website is missing some important dishes, is Sinocentric, and follows the hilarious Chinglish practice of literally translating the names of dishes directly from Chinese into English. Typical Chinese overstatement and exaggeration. Wish it had some Uygur names and history.
2
POPS
Sha'an Xi Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
1
POPS
Beijing Cuisine
ouyangwulong
by ouyangwulong  12-23-2007    1
 No Remarks
4
POPS
The Silk Road Dining Exchange
ouyangwulong
by ouyangwulong  12-23-2007    2
 I'm begining to research for a project that will culminate with a series of 9 dinners around Beijing, at different restaurants from different cultures, spanning the length of the silk road. I'm going to track various foods and cuisines around the world, as the influence others and pick up foreign flavors. To organize this research, I'm going to use a special clipcast called Silk Road Cuisine. As the project develops, information will be posted on my various www.austinatlarge.org blogs.
— end of the list —

ouyangwulong's Silk Road Cuisine ClipCast

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