The Welcome:
HospitalityArt and Practice

Many Asian cultures have this common greeting, used as a way to say hello.

Ann handed me a pair of kitchen shears and asked me to clip some chives, oregano, thyme, basil and rosemary for the soup.

She remembers best the smell of the store: fresh and woody, with lingering smells of produce and food.

“China slips through my fingers,” I wrote in my journal my first full morning in Shanghai.