writer & thinker
A fun review from me in The Guardian today about Baking Impossible, a delightful Netflix series that shows you can have your cake and drive it through an obstacle course too. It’s also a sweet celebration of diverse talent in STEM and the culinary arts.
We’re back!
Episode 1 aired last night with Annie Louey’s story on 躺平 and mine on queer activists, Angharad Yeo on gaming restrictions, and of course Stan Grant and Yvonne Yong with all the news. Catch up on iview and set your alarms for 9:30pm, Monday nights on ABC TV.
Is indie music in China growing up or selling out? My story for ABC TV on Wuhan’s punk history and what it means for underground scenes to land in the spotlight.
Ft Li Ke (Wild Records/Vox Livehouse), Krish Raghav (comic artist, Chaoyang Trap House), SMZB, Shii, Hualun, Re-TROS, Bohan Phoenix, Wutiaoren, and a flash of the cringe anti-Blackness of Higher Brothers because we have to talk about that.
If you want to watch me on the telly, I’m in the new season of the ABC series You Can’t Ask That in an episode about Chinese Australians. Stream it on iview or wait for it to air every Wednesday at 9pm (I’m on June 9).
Ann M Martin’s series was a staple of my childhood and luckily the Netflix reboot is excellent. I wrote about it for The Guardian.
‘Neither sex nor solidarity is automatic. It doesn’t just emanate, naturally, from the body.’
I’m in The Monthly today with a piece about sex on screen in Tanya Saracho’s series Vida.
In response to the lack of diversity in Australian arts criticism, I recently created a spreadsheet so editors can easily access a wide pool of critics.
It’s not a curated list, so any critic can add themselves via this Google Form and I’ve now also created a second form so editors can add their contact details and pitch guidelines.
You can view the spreadsheet here (the first tab is critics, the second is editors). Go pitch!
‘I do speak Mandarin. But I know when white people say ‘ni hao’ to me in Australia, it’s not intended as hello in Chinese – it’s intended as hello in chink.’
I wrote this article for HuffPost Australia in honour of chef Sarah Tiong’s masterful move in that Triple M interview last week.
Jinghua Qian 