Christopher St. Cavish, a revered food writer and researcher in Shanghai, has launched a new chapter in his career with the debut of his eponymous YouTube channel, @saintcavish. Known for his deep dive into Chinese cuisine, St. Cavish’s latest venture brings the stories of regional dishes and culinary artisans to life through video documentaries.
St. Cavish, who has lived in Shanghai since 2005, is celebrated for his passion for Chinese food. He made headlines with the viral Shanghai Soup Dumpling Index in 2015, a detailed, data-driven analysis of soup dumplings that showcased his playful yet rigorous approach to food research. Despite his reputation for serious culinary investigations, the writer reveals a lighter side on screen, bringing humor and curiosity to his new format of storytelling.
Every first and 15th of the month, St. Cavish releases a new episode, showcasing the diverse culinary traditions of mainland China. The first episode, which premiered on November 1, delves into the world of soup dumplings, exploring both Shanghai’s xiaolongbao and Henan’s guantangbao. St. Cavish takes viewers on a journey through local kitchens, revealing the history and controversies surrounding the origins of these beloved dumplings. He questions the commonly accepted story that soup dumplings were invented in Shanghai in the late 19th century, presenting a compelling counter-narrative based on his own research.
Joining St. Cavish on this project is photographer and videographer Graeme Kennedy, who collaborated with him on earlier works for media outlets like Serious Eats. The duo’s chemistry is evident as they navigate bustling markets, cozy kitchens, and remote workshops, capturing the essence of China’s vibrant food culture. St. Cavish credits his team of researchers and fixers for their essential role in uncovering stories and gaining access to people’s homes, restaurants, and factories.
Upcoming episodes will expand beyond dumplings to feature iconic dishes like Lanzhou beef noodles, a staple across China. In one highly anticipated episode, St. Cavish brings three top Italian chefs to Shanxi province, where they learn the art of Chinese noodle making and attempt to create their own versions, blending Italian and Chinese culinary traditions.
Reflecting on his journey, St. Cavish recalls being compared to Anthony Bourdain, the legendary food storyteller. While he once modestly downplayed the comparison, his empathetic, insightful, and humorous approach suggests he may have reached that level already, sharing the essence of Chinese food and culture with a global audience.
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