About
Author and journalist Ann Mah is based in Paris. Her first book, Kitchen Chinese: A Novel about Food, Family and Finding Yourself, was published by HarperCollins in 2010. Her articles about food, travel, fashion, style and the arts have appeared in the New York Times, Conde Nast Traveler, the International Herald Tribune, Washingtonian magazine, the South China Morning Post, the Insider’s Guide to Beijing, and other publications.
After graduating from UCLA in 1997, Ann began her career in book publishing, eventually becoming an assistant editor at Viking Penguin in New York. From 2003-2007 she lived in Beijing, where she was a staff writer and dining editor for That’s Beijing, an English-language entertainment magazine. In 2005, she was awarded a James Beard culinary scholarship to study Italian cuisine in Bologna, Italy.