Description
A stirring and magnificently illustrated picture-book memoir of the author’s childhood during the Chinese Cultural Revolution
Ying Chang Compestine was a young girl in 1966 when Mao launched his Cultural Revolution to reclaim power and eliminate non-communist values in the country. His army began punishing and arresting people who didn’t agree with him, foreign reading material was banned, and children were all required to dress in uniform and carry the Little Red Book of Mao’s teachings. It was a time of fear, mayhem, and scarcity that lasted until Mao’s death ten years later, when Ying was thirteen. Through those ten harrowing years, Ying’s parents found ways to secretly educate her and allow her dreams of visiting America to stay vibrant. Now she brings her childhood story and China’s history to life in this absorbing and beautiful picture book.
About the Author
A leading national authority on culture and cuisine, award-winning author, and former food editor for Martha Stewart's Whole Living magazine, Ying Chang Compestine has written 27 books across multiple genres, including picture books, YA novels, and healthy adult cookbooks. She has hosted cooking shows, worked as a food editor for Martha Stewart’s Body+Soul, and was a spokesperson for Nestle Maggi and Celestial Seasonings.Her novel "Revolution is Not a Dinner Party" and her memoir "Growing Up Under a Red Flag" recount her childhood during the Chinese Cultural Revolution. These works have received awards globally and high praise from prestigious media outlets such as The Wall Street Journal and Publisher's Weekly. Her novel "A Banquet for Hungry Ghosts" is currently being adapted into an animated TV series.Named one of the "50 Great Writers You Should Be Reading" by The Author's Show, her books have sold worldwide in multiple languages. Endorsed by Dr. Andrew Weil, her cookbook "Cooking with an Asian Accent" has been described as “a contemporary new cuisine.”Ying believes food can be both healthy and delicious and that healthy eating is the key to a long, happy life. By integrating her background into her recipe creation, she features the three most critical Asian principles of food in her dishes: satisfaction of the senses, yin-yang balance, and medicinal properties.In addition to writing, Ying has been a sought-after keynote speaker for high-end cruise ships, private jets, and resorts, including The World Residences at Sea, Crystal, Silver Sea, Viking, TCS World Travel, and Canyon Ranch. Ying is also frequently invited to speak at schools and conferences worldwide to share her journey as a writer—how her life in Wuhan, China, inspired her work—and to promote healthy eating and living. Her website iswww.yingc.com
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