{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace64c2d3bfab176eb1b051?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"96: Jenny G. Zhang","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/48afb133ef3764c74ae123e7ff89fedf.jpeg?height=200","description":"<p>We’ve long been fans of <strong>Jenny G. Zhang</strong>’s incisive journalism and podcasting, and we couldn’t wait to have the current Gawker editor and writer on the show. In this wide-ranging conversation, we talk about food in the time of TikTok, Zhang’s memorable <a href=\"https://www.eater.com/2018/8/27/17677848/pizza-hut-china-beijing-hawaiian-pizza\">2018 Eater story</a> about Pizza Hut in China, and the regular food she covers in her Gawker column <a href=\"https://www.gawker.com/regular-food-reviews\">Regular Food Reviews</a>. We also talk about the world of NFTs in food. </p><p><strong>Additional Reading and Listening:</strong></p><ul>\n<li>\n<a href=\"https://www.eater.com/2018/8/27/17677848/pizza-hut-china-beijing-hawaiian-pizza\">American Pie</a> [Eater]</li>\n<li>\n<a href=\"https://www.gawker.com/culture/why-do-they-chew-like-that-tiktok-food-diaries-mukbang-what-i-ate-pursed-lips\">Why do people on TikTok Chew Like This</a>? [Gawker]</li>\n<li>\n<a href=\"https://www.eater.com/2020/3/31/21201374/why-are-free-online-recipes-so-long-stop-shaming-food-bloggers\">I’m Sick of Scrolling Past Essays to Get to Recipes I’m Not Paying For</a> [Eater]</li>\n<li>\n<a href=\"https://tastecooking.com/how-to-make-dumplings-crispy-skirt-bottom/\">Give Your Dumpling a Crispy Skirt</a> [TASTE]</li>\n</ul>\n      <p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}