
	Where results make sense

Topic: Ming Tsai

Related Topics

Rocco Dispirito

Edward Lu

Emeril Lagasse

Julia Child

David Wong Louie

James Beard

Chef

Vivienne Tam

Jason Scott Lee

Keye Luke

Maxine Hong Kingston

Maya Lin

Jamie Oliver

Amy Chow

Dick Wolf

In the News (Tue 1 Dec 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Ming Tsai - Wikipedia, the free encyclopedia
		Ming Tsai (Chinese: 蔡明昊, pinyin: Cài Mínghào) (born March 29, 1964) is an Chinese American chef and restaurateur who currently hosts two cooking shows ;– Ming’s Quest on the Fine Living Network and Simply Ming on American Public Television ;– and formerly hosted East Meets West on the Food Network.
		In 1998, Tsai, a Dayton, Ohio, native along with his wife Polly, opened his first restaurant, Blue Ginger, in Wellesley, Massachusetts and he is the author of three cookbooks, Blue Ginger, Simply Ming, and Ming's Master Recipes.
		Ming Tsai started cooking at his family's Chinese restaurant as a teenager in Dayton, Ohio.
	en.wikipedia.org /wiki/Ming_Tsai (610 words)

	Tsai Ming-liang
		Tsai Ming-liang presents a harrowing, austere, and poignant examination of urban decay, amorality, ennui, and alienation in Rebels of the Neon God.
		Tsai's oblique vision of a languishing, highly industrialized, and impersonal post "economic miracle" Taiwan recalls the bleak landscape and pervasive ennui of Michelangelo Antonioni's films.
		Tsai further uses the visual incongruity of the colorful, high energy, campy musical fantasy sequences as a sharp contrast to the tedium of the woman's oppressive existence, and as a reflection of her increasing attraction to the man upstairs.
	www.filmref.com /directors/dirpages/tsai.html (2101 words)

	Tsai Ming-liang - Wikipedia, the free encyclopedia
		Tsai Ming-liang (Chinese: 蔡明亮; Hanyu Pinyin: Cài Míngliàng) (born in 1957 in Kuching, Malaysia) is one of the most celebrated "Second New Wave" film directors of Taiwanese Cinema, along with such contemporaries as Hou Hsiao-Hsien and Edward Yang.
		Tsai is a Chinese born in Malaysia, and lived there "in a very simple small village" for 20 years after which he moved to Taipei.
		Tsai's honours include a Golden Lion (best picture) for Vive L'Amour at the Venice Film Festival in 1994, the Silver Bear/Special Jury Prize for The River at the 1997 Berlin International Film Festival and the FIPRESCI award for The Hole at the 1998 Cannes Film Festival.
	en.wikipedia.org /wiki/Tsai_Ming-Liang (253 words)

	Tsai Ming-Liang: Cinematic Painter
		Tsai's affection for this side of his characters is one way in which he locates the comedy in their solitude.
		Tsai's project, in a sense, is to photograph loneliness, and so there's very little development or drama in most of his scenes – they don't so much progress as they do simply last.
		Tsai produces some of his purest comedy from the comings and goings of the three, but the film is as exquisitely balanced between tragedy and comedy as any of them.
	www.sensesofcinema.com /contents/02/20/tsai_painter.html (2745 words)

	Ming Tsai: Voice of Fusion 1/4 \| Asian American Innovators \| GOLDSEA
		Ming Tsai discusses the private struggles behind the empire built on his ability to lay down all-American patter to garnish his East/West platters.
		It's a striking reminder that Tsai's kitchen god status was built on his ability to fluidly deconstruct fusion techniques between bastings, wok tosses and commercial breaks.
		Tsai's rise has been swift and sure, taking barely six years from the day he first began showing Gen-X gourmands that cooking is hip, fun and even sexy.
	goldsea.com /Innovators/Tsaiming/tsaiming.html (1292 words)

	reverse shot : online : winter 2004
		Tsai: Screenwriting is my least favorite thing to do but I have to go through the process to a certain extent so as to provide something for my crew to work from.
		Tsai: People our age have the collective experience of moviegoing, but today the experience is different with DVD, satellite, etc. You see these major changes over the past ten years and it hits you the speed of things, how fast these changes are happening.
		Tsai: The fact that he wears fl underwear is less important than the fact the he puts on the doctor's coat.
	www.reverseshot.com /winter04/tsai.html (2778 words)

	Simply Ming: About Ming Tsai
		Ming's story began in his hometown of Dayton, Ohio where he spent countless hours cooking alongside his mother and father at their family owned restaurant, Mandarin Kitchen.
		Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy-Award Winning Host of East Meets West, Cooking with Ming Tsai and Ming's Quest.
		Ming's second cookbook, Simply Ming, was published in November 2003 and echoes the format of his television series by the same name, featuring the recipes of his show, as well as recommended beverage pairings for each dish, helpful hints, and a guide to Asian ingredients.
	www.simplyming.org /ming.html (746 words)

	Cooking East-West style (Site not responding. Last check: 2007-10-18)
		Tsai's appetite to create kitchen masterpieces was not just whetted by watching Child on TV, but by watching his relatives as he was growing up, he says.
		Tsai remembers grabbing Parkay margerine, a large quantity of cheddar cheese and a 1000-watt hair dryer to improve their "tasteless popcorn." He says the cheese popcorn made for a much better snack than plain, air-popped popcorn.
		Tsai says the whole idea behind both his new show and his new cookbook is to make good food - in particular his East-West food - accessible to the home cook.
	www.andovertownsman.com /news/20031002/AE_001.html (688 words)

	INTERVIEW: Cities and Loneliness; Tsai Ming-Liang's "What Time Is It There?"
		In conversation, Tsai is prone to interjecting peals of laughter in the middle of what often are long and thoughtful responses.
		Tsai Ming-liang: There are so many things in life that we have to face, but the thing that especially concerned me was the passing away of my father in 1992.
		Tsai: My first time in New York was last July, and I thought it was the most exciting city I had ever seen, with the high skyscrapers and the uncomfortable subway system.
	www2.indiewire.com /people/int_Tsai_Mingliang_020122.html (1648 words)

	The films of Tsai Ming-Liang in the context of the new Taiwanese Cinema (Site not responding. Last check: 2007-10-18)
		Tsai's conceptualisation of Taiwan is so tainted that in The River the father unknowingly masturbates his son in a gay sauna, only to slap him when the lights come on.
		Tsai's bleak unforgiving films portray individuals as lost, insect-like in their movements and feelings, caught in a paradox where bodily functions have been coopted by the environment - the state.
		Like his Cantonese compatriot, Wong Kar Wai, Tsai also uses coincidence and criss-crossing paths to suggest a fate for each person, and hence an underlying logic and pattern to their lives, a guiding hand and subtle optimism they are merely unaware of.
	www.cse.unsw.edu.au /~peteg/toto/tsai.htm (2656 words)

	Ming Tsai: Prototype of the Nouvelle AA Male? \| Asian American Issues \| GoldSea
		epending on your perspective, Ming Tsai is either a role model for a new generation of Asian American men or the nightmare of many Asian parents.
		Ming-Hao C Tsai was born March 29, 1964 in Newport Beach, California and grew up in Dayton, Ohio where his father was a high-level scientist at nearby Wright-Patterson Air Force Base.
		Tsai and wife Polly lost no time opening the Blue Ginger that March to satisfy the appetites they expected to be whetted when the show premiered in September.
	goldsea.com /Air/Issues/Tsai/tsai.html (846 words)

	National Turkey Federation - Ming Tsai - Grilled Marinated Turkey Breast with Three Pea Fried Rice
		Chef Ming Tsai, chef/owner of Blue Ginger, Wellesley, MA, and TV Food Network star, said he was born "with cooking in his blood." As a child, Chef Ming was surrounded by food as his parents and grandparents were gourmets.
		Ming went on to Paris to study at Cordon Bleu and worked at Fauchon and Natasha, where he encountered East-West cuisine for the first time.
		Ming's most recent accomplishment is the completion of his first cookbook, BLUE GINGER: East Meets West Cooking with Ming Tsai, which is available on his web site, www.ming.com.
	www.eatturkey.com /foodsrv/celebrty/ming/bio.htm (367 words)

	Boston.com / A&E / Dining/Food / Ming's new dynasty
		Ming Tsai, the Chinese chef, remains cool under his crisp blue Brioni shirt.
		Tsai calls it a "mother" or "master," sauce, a concept that comes from classic French cooking, though some of Tsai's master sauces are his own creations.
		Tsai swears by feng shui, the Chinese system of placing furnishings to give a room balance and a good feeling.
	www.boston.com /ae/food/articles/2003/09/24/mings_new_dynasty (659 words)

	Celebrity chef Ming Tsai stays cool 'Under Fire'
		It was a chef, and if anyone needed proof that chefs have taken their place on the celebrity walk of fame, all the evidence they needed was there with Ming Tsai, chef, restaurateur and TV host, as he graciously signed everything from business cards to cookbooks to what looked like a grocery-store receipt.
		Tsai, an 18 handicap, came to play golf, soak up the sun and visit one of his favorite destinations on a weekend when weather in his hometown of Boston was 50 degrees and cloudy.
		Tsai juggles his TV duties and running a bistro with ease, managing to squeeze in as many ballgames as possible with his sons.
	www.azcentral.com /home/food/articles/0525foodpeople0525.html (622 words)

	Tsai Ming-liang
		Born and raised in Kuching, Malaysia, Tsai Ming-liang was introduced to movies by his grandparents, who often took him to screenings of popular films from China, Taiwan, India, Hong Kong, America, and the Philippines at any of the dozen or so cinemas that populated their small, quiet town.
		Tsai employs standard continuity editing here—cross-cutting from a shot of Lee asleep on the arcade floor to another of a security guard arriving for duty—but he then elides the expected confrontation and deflates the scene's tension by cutting to a shot of Lee walking safely down a Taipei street.
		Tsai's camera lingers on the two men for several minutes, forcing us to watch—trapped in a moment of almost Hitchcockian suspense—as Hsiao-kang leans closer and closer, finally kissing the other on the mouth without waking him.
	www.sensesofcinema.com /contents/directors/03/tsai.html (2860 words)

	Ming Tsai (Site not responding. Last check: 2007-10-18)
		Ming and Polly Tsai opened Blue Ginger in February of 1998, in the Boston suburb of Wellesley, Massachusetts.
		Designed by both Ming and Polly, and in conjunction with a Feng Shui Master, Blue Ginger showcases and open kitchen with a 40-foot blue pearl granite counter, subtle recessed lighting, cream colored walls simply adorned with Vietnamese waterscapes, warm cherry woodwork, Italian granite floors and a soothing water sculpture.
		If you are interested in experimenting with some of Ming's signature recipes yourself, please visit the Recipe Booklet on this Website for some of his finest.
	www.kumaiharvest.com /ming_tsai.htm (344 words)

	Ming Tsai's Television Shows (Site not responding. Last check: 2007-10-18)
		Ming has become a celebrity with his three cooking shows: "East Meets West," "Ming's Quest" and his latest "Simply Ming." To learn more, click on the pictures.
		Join world-class chef Ming Tsai as he travels the globe in search of native ingredients and creates delicious dishes with his east-west flair.
		By using one of his simple master recipes to create a variety of meals — either the casual bite or a menu worthy of a dinner party — you can have a flavorful dish in half an hour.
	www2.bc.edu /~wongfa/televisionshows.html (196 words)

	reverse shot : online : winter 2004
		Rigorously aestheticized, Tsai's output thus far have been composed of remarkably lucid, stringently funny, deathly terrifying minimalist spectacles of suspended misery and tacit longing.
		Comparisons to Antonioni are unavoidable yet negligible; there's a purity to Tsai's compositions of alienation that even Antonioni could never manage, coming as he did during a much hyped period of filmmaking fraught with expectations.
		Tsai's just sort of drifted in unassumingly, with a wry smile on his face rather than a pained grimace.
	www.reverseshot.com /winter04/intro.html (784 words)

	PartyMenu411 - Ming Tsai
		Ming then moved on to Santa Fe as executive chef of Santacafe where he was honored as best chef in Santa Fe with a 27 out of 30 rating in the Zagat Guide 1996.
		Ming's hit television series, East Meets West with Ming Tsai, debuted in September 1998 on Food Network.
		Ming has written his first cookbook, Blue Ginger: East Meets West Cooking with Ming Tsai, by Ming Tsai and Arthur Boehm, published by Clarkson Potter, a division of Random House.
	www.party411.com /pm-tsaibio.html (477 words)

	Simply Ming - Yellowworld Forums
		Tsai and his crew are taping 26 episodes in 10 days.
		Tsai says his cuisine blends the best of East and West, reflecting his Chinese heritage and his American upbringing (he was born and raised in Ohio).
		Ming Tsai designed these boards with the traditional round Chinese model in mind, but with his own twists.
	www.yellowworld.org /forums/showthread.php?t=9862 (1218 words)

	NFSEM 2002 \| Chef Info
		Ming grew up in Dayton, Ohio where he spent many hours cooking alongside with his mother and father both in their home and in their family owned restaurant.
		Additionally, Ming is a consultant on the Kyocera research and design team Kyocera is the Japanese manufacturer of the state of the art ceramic knives that he uses on his shows and in his restaurant.
		Ming has been named Chef of the Year 1998 by Esquire Magazine and most recently was awarded the 2002 James Beard Foundation Restaurant and Chef Awards American Express Best Chef: Northeast.
	www.nraef.org /nfsem/2002/chef_info.htm (500 words)

	PartyMenu411 - Ming Tsai
		Cooking alongside his mother enabled Ming to absorb the techniques and traditions in preparing the cuisine of his Chinese roots.
		Ming Tsai's East-West way in both food and lifestyle presents the best of his two worlds, and enables him to achieve balance in his everyday life.
		Ming Tsai's celebrity hasn't ruined Blue Ginger, just made it a little harder to get in.
	www.party411.com /pm-tsai.html (342 words)

	Memorable Ming: Veteran Squasher Ming Tsai's Restuarant
		Ming Tsai played squash at a very high level, first for Yale and then as a pro in France when he was learning to cook.
		Ming still plays doubles, claiming that he doesn’t have time to train properly for the singles game, even for the Over 40’s vets, for which he is now eligible.
		Undaunted she took the plunge on Ming Tsai’s invention: Garlic fl pepper lobster with lemongrass fried rice which restored her faith in the red crustacean.
	www.squashtalk.com /html/news/may04/news04-5-187.htm (751 words)

	Chinese Directors - Tsai Ming-liang
		Set just prior to the start of the 21st century, this vaguely futuristic story follows two residents of a quickly crumbling building who refuse to leave their homes in spite of a virus that has forced the evacuation of the area.
		The first theatrical feature from Tsai Ming-liang (What Time Is It There?, The River) concerns a disaffected Taipei youth who leaves school and becomes involved with the criminal life.
		With his distinctively quiet, deliberately paced style and moments of absurdist humor, Tsai Ming-liang explores cross-continental loneliness in one of the best-reviewed films of his career.
	www.multilingualbooks.com /foreignvids-chin-tsaimingliang.html (765 words)

	TV : Ming Tsai : Bio: Ming Tsai : Food Network
		Back in the US, Ming returned to school and earned a master's in Hotel Administration and Hospitality Marketing from Cornell University before working for several years in the hotel industry as food and beverage director at Hotel-Intercontinental Chicago.
		Subsequently Ming served as executive chef for Ginger Club, a Southeast Asian restaurant in Palo Alto, Calif. He then moved on to Santa Fe as executive chef of Santacafe, where he was honored as best chef in Santa Fe and a 27 out of 30 rating in the Zagat Guide 1996.
		Ming's first cookbook, Blue Ginger: East Meets West Cooking with Ming Tsai (Clarkson Potter, 1999) and was named one of 1999's 25 best cookbooks by Food & Wine.
	www.foodnetwork.com /food/ming_tsai/article/0,1974,FOOD_9916_1702598,00.html (434 words)

	Ming Tsai Bio \| Table Talk \| National Restaurant Association (Site not responding. Last check: 2007-10-18)
		Ming Tsai, chef/owner of Blue Ginger restaurant in Wellesley, Mass., started his cooking career while attending Yale University (where he earned a degree in mechanical engineering).
		Tsai also has published a cookbook, Blue Ginger: East Meets West Cooking With Ming Tsai, which was selected as one of 1999's 25 best cookbooks by Food and Wine.
		Tsai has been named Chef of the Year 1998 by Esquire magazine and most recently was awarded the 2002 James Beard Foundation Restaurant and Chef Awards American Express Best Chef: Northeast.
	www.restaurant.org /tabletalk/biodetail.cfm?GuestID=42 (266 words)

Try your search on: Qwika (all wikis)