Jane Trieu
California College of the Arts
Wholeness. November 2019. These series of images are from my cookbook I created about the nuances of Chinese American food and Mainland Chinese food. I wanted to document the recipes in an interesting, bright way, illustrating the meals. This dish is called tongyuan, which is a sweet glutenous rice ball, accompanied with sweet soup or stuffed with peanuts or black sesame paste. Typically, tongyuan are meant to be shared with family during the lunar new year, as its round shape represents the moon, with its wholeness. This dish brings together memories of my family, no matter where we are.