Tell us a little bit about your background.
Adam Platt: My background is that I basically grew up overseas. My dad was in the foreign service for the U.S. So, I basically grew up overseas in Asia. We moved to Taichung in Taiwan, which is a rural city in the middle of Taiwan and there I was introduced to the glories of Taiwan.
Taiwan, particularly, it was sort of crawling with very excellent chefs who just escaped from communist China. We had a cook named old Mr. Yu. He would cook these delicious dumplings with chives and pork, and a crispy rice dish which you pour this hot tomato sauce on and it crackles. We had mongolian barbeque, which is , peking duck... Thats where my eating career kind of started, in Taiwan.
So, I grew up in this sort of eclectic environment where basically, you know when foreigners are travelling around, when you live in a foreign place, the quickest way to get in touch with a culture is the food, so we were eating a lot of different foods. So, I grew up with that, and I grew up with a taste for a lot of different foods. But, I didn't plan to be a food writer, I wanted to be a foreign correspondent. I quickly figured out that I really, I didn't want to work for a big bureaucracy, but I wanted to write. So, I wrote for a bunch of stuff early on in my career.
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