New York Times, December 31, 1978: Craig Claiborne, marveling over his recent gourmet experiences in the People's Republic of China, writes that he asked "an acquaintance long associated with so-called left-wing causes" "how to account for the excellence of Chinese cuisine in the present socialist atmosphere?" She replied: "In a proud socialist country such as China and Vietnam, food is as crucial and emotional a part of the culture as is their ancient art or their imperial palaces. To invite people to share their cuisine...and to serve it to them correctly, is to teach foreigners much about the Chinese soul."