Jess Eng

Joined Atlas Obscura in 2020

I'm Jess, a third-generation Chinese American who loves writing about food myths, ancient recipes, and people around the world. My writing has appeared in the Washington Post, Epicurious, Resy, and more. Find me in Brooklyn, New York. jesseng.com

instagram.com/goudatalks

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Articles by Jess Eng

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food

How to Make Mystical 'Fairy Butter'

This historical sweet spread has supernatural ties.

Kristyn Leach is the latest in a long line of Asian-American agricultural trailblazers.

farms

How a Korean-American Farmer Is Sharing Her Heritage Through Rare Seeds

The heirlooms include an ancient 'apple melon.'

The stickiness of nian gao is part of its power.

food

How a Monster-Repelling Cake Became a Lunar New Year Staple

Nian gao is a sticky cake for sticky situations.

Two workers blend a tiger nut mixture for cakes in this painting from the tomb of a vizier.

food

Recreate the Ancient Egyptian Recipes Painted on Tomb Walls

Make bread fit for a pharaoh and a sweet treat out of tiger nuts.

Mesopotamian recipes often called for lots of alliums.

food

Cook Like an Ancient Mesopotamian With the World’s Oldest Recipes

Age-old cuisine, from soup to sweets.

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Articles by Jess Eng