CC Gourdeau
Expertise
AOP Cheeses From Normandy, Hot Pot Dipping Sauces, Taiwanese Street Food
- CC is the former editor of The Slow Scroll, a biweekly newsletter about how the digital age impacts our health, happiness, creativity, and spirit.
- CC is the author of the non-fiction book, "A Little Bit of Lucid Dreaming," published by Sterling Publishing.
- They are in the midst of mapping out the Normandy region for a travel guide on where to get the best cheese, calvados, and cider.
Experience
CC has been freelance writing for over a decade. Their career began at DailyCandy, where they covered topics such as stinky tofu, the pitfalls of globalization, Taipei food highlights, McDonald's in France, and more. In the years since then, CC's portfolio has expanded considerably. They have also contributed to Whetstone Magazine, Gourmet Live, Fathom, Paste Magazine, Pit Magazine, and more.
Education
CC studied anthropology at Barnard College, which gave them a unique lens of cultural relativity through which to look at the world we live in and the foods we eat. They've also studied abroad at Peking University in Beijing, Reid Hall in Paris, and have also completed a two-week intensive clown course at Ecole Philippe Gaulier in Etampes, France.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
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Stories By CC Gourdeau
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The next time you're about to order a pad Thai in a Thai restaurant, ask for a fork and spoon if you want to do it as the locals do.
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Fortunately, there are ways to brewing coffee without a coffee maker for the most desperate. Here are a few ways to make coffee with limited means.
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Dining out internationally is a very different experience than in the United States. In Italy, there's an common fee that may surprise unprepared diners.
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The Chinese have enjoyed the pork sandwich rou jia mo for thousands of years.
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There's something about a texture contrast with a satisfying crunch that makes biting into a sandwich all the more appetizing -- that's why some add chips.
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Tragedy has struck an R.M. Palmer factory famous for making chocolate candy, as well as chocolate Easter bunnies, in West Reading, Pennsylvania.
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If you're cooking up hot dogs for vegetarians and meat-based hot dog eaters at the same time, don't throw the different types of hot dogs onto the same flames.
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Japan's national school lunch program, kyūshoku, is so integrated into the education of children that lunches are served inside the classroom.
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Freshly crushed garlic is better than processed garlic, but how you make it has an impact on its flavor.
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From paella to biryani, pilaf has a rich and illustrious history that seemingly goes back centuries.
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Most people will have the ingredients they need to make fried rice, but there's one key kitchen staple you can use to take it to the next level.
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There is a danger to eating raw soybean or mung bean sprouts that you may want to be aware of before consumption. Be sure to take necessary precautions.
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Try adding Po Lo Ku to your next meal. This vegan, mushroom-based seasoning for a rich umami flavor that packs an impressive pop.
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Grilling cauliflower is an easy way to add a delicious and fiber-rich vegetable to your dinner or lunch. When grilling cauliflower, don't make this mistake.
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Subway patrons today will see a Sandwich Artist slice their bread in half, but Subway patrons of yesteryear will remember a very specific U-gouge cut.
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The classic and most simple iteration of omurice involves chicken fried rice and eggs with ketchup for the topping.
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Found in over half a dozen cuisines around the world -- from India to China, and from Italy to Vietnam -- vermicelli is a chameleon-type noodle.
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One surefire way to get your steak tender is to freeze it before frying it up. It might surprise you, but this trick will make your steak particularly tasty.
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The only thing that can make pizza better is adding a stuffed crust. So was Pizza Hut really the first to do it? Here's a look at the controversy.
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Though it's a common staple now, the industrial chicken industry wasn't born out of a mass desire for chicken nuggets. It was born out of an ordering accident.
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As a guest, letting your host what you can't eat is critical to the night's success. And like with all things etiquette related, there's a time and place.
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Parchment paper is great for a variety of things, but if you're baking on a daily basis, you might find yourself running through rolls of it.
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There are many high- and low-tech solutions for sharpening your knives, but what about for knowing when they need to be sharpened in the first place?
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Fine dining typically has guests in the lap of luxury, but Copenhagen's Alchemist is anything but typical. Here's why it aims to make guests uncomfortable.
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Sea urchin is a delicacy beloved by daring foodies, but be aware of the differences between American and Japanese uni.
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Fish sticks are a staple food, particularly in school cafeterias, but how did they become such a popular food item?
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Any apple type, no matter how you slice it, will eventually turn from a pristine and pale white into a sad-looking and rather unappetizing shade of brown.