{"id":1567,"date":"2016-01-04T12:51:43","date_gmt":"2016-01-04T17:51:43","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?page_id=1567"},"modified":"2016-03-16T22:35:53","modified_gmt":"2016-03-17T02:35:53","slug":"sherry-tao","status":"publish","type":"page","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/sherry-tao\/","title":{"rendered":"Sherry Tao"},"content":{"rendered":"[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text responsive_align=&#8221;center&#8221;]\n<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1596\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/01\/chefs-society-columnist-sherry-tao.jpg\" alt=\"chefs-society-columnist-sherry-tao\" width=\"497\" height=\"497\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/01\/chefs-society-columnist-sherry-tao.jpg 497w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/01\/chefs-society-columnist-sherry-tao-150x150.jpg 150w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/01\/chefs-society-columnist-sherry-tao-300x300.jpg 300w\" sizes=\"(max-width: 497px) 100vw, 497px\" \/><\/p>\n[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text responsive_align=&#8221;center&#8221;]\n<h4>Sherry Tao<\/h4>\n<p>Sherry Tao (Kangheng Tao) is an expert food columnist and the author of A Bite of NYC (\u5403\u900f\u4f60\u4e86\uff0c\u7ebd\u7ea6), a food guide book released in the summer of 2015. The book, which discusses different culinary traditions in New York City as seen through a Chinese foodie&#8217;s eyes, is one of the best selling food guide books in China. She currently writes for <a href=\"http:\/\/www.sinovision.net\/\" target=\"_blank\">SinoVision<\/a>, the biggest Chinese media company in North America, and her articles receive over a million impressions on the website every month. She has extensively covered Korean cuisine available throughout New York, with a focus on Korean fermentation. Sherry Tao loves the fermented Korean rice wine Makgeolli, and is currently working on her second book.<\/p>\n<p><strong><a href=\"mailto:columnist@chefssociety.org\" target=\"_blank\">CONTACT SHERRY TAO<\/a><\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_empty_space height=&#8221;80px&#8221;][vc_row fullwidth=&#8221;false&#8221; attached=&#8221;false&#8221; padding=&#8221;0&#8243; visibility=&#8221;&#8221;][\/vc_row][\/vc_row][vc_row][vc_column][\/vc_column][vc_column_text][\/vc_column_text][\/vc_row][vc_column border_color=&#8221;&#8221; visibility=&#8221;&#8221; width=&#8221;1\/1&#8243;][vc_empty_space height=&#8221;50px&#8221;][vc_separator color=&#8221;grey&#8221; align=&#8221;align_center&#8221;][mk_fancy_title style=&#8221;simple&#8221; corner_style=&#8221;pointed&#8221; tag_name=&#8221;none&#8221; border_width=&#8221;3&#8243; size=&#8221;18&#8243; line_height=&#8221;24&#8243; color=&#8221;#393836&#8243; font_weight=&#8221;bold&#8221; letter_spacing=&#8221;0&#8243; font_family=&#8221;none&#8221; margin_top=&#8221;10&#8243; margin_bottom=&#8221;10&#8243; align=&#8221;left&#8221; responsive_align=&#8221;center&#8221;]\n<p>Columns by Sherry Tao<\/p>\n[\/mk_fancy_title][vc_empty_space height=&#8221;30px&#8221;][mk_blog style=&#8221;classic&#8221; magazine_strcutre=&#8221;1&#8243; author=&#8221;true&#8221; slideshow_layout=&#8221;default&#8221; column=&#8221;3&#8243; image_width=&#8221;220&#8243; image_height=&#8221;350&#8243; cropping=&#8221;true&#8221; count=&#8221;10&#8243; offset=&#8221;0&#8243; disable_meta=&#8221;true&#8221; classic_excerpt=&#8221;excerpt&#8221; pagination=&#8221;true&#8221; pagination_style=&#8221;1&#8243; excerpt_length=&#8221;200&#8243; sortable=&#8221;false&#8221; order=&#8221;DESC&#8221; orderby=&#8221;date&#8221; item_id=&#8221;1451923456-568a980079fbd&#8221; cat=&#8221;345&#8243;][\/vc_column]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text responsive_align=&#8221;center&#8221;] [\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text responsive_align=&#8221;center&#8221;] Sherry Tao Sherry Tao (Kangheng Tao) is an expert food columnist and the author of A Bite of NYC (\u5403\u900f\u4f60\u4e86\uff0c\u7ebd\u7ea6), a food guide book released in the summer of 2015. The book, which discusses different culinary traditions in New York City as seen through a Chinese foodie&#8217;s eyes, is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1567"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=1567"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1567\/revisions"}],"predecessor-version":[{"id":1580,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1567\/revisions\/1580"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=1567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}