The Dumpling Road · a kids’ book in the making
A family, a map, and a lot of dough.
Two journalists, two kids, one question: why does almost every kitchen from Tokyo to Rome wrap its food in dough? We’re spending 2027 finding out, and turning it into a book.
Mustang, Nepal. Photo: Taylor Weidman
The big question
Why does everyone fold food into dough?
Mantı in Türkiye. Mandu in Korea. Two dumplings with almost the same name, 8,000 km apart. Traders on the old Silk Road carried recipes along with the silk, and the dumpling went wherever they did. We want to know how it happened. Our kids want to know which one tastes best.
Your guides
Meet some of the crew
Every chapter has a dumpling guide who shows you around its home. Here are six of the thirteen. The kids get the final say on their names.
The route · May to November 2027
Thirteen places, thirteen big questions
Pick a stop to see which dumpling we’re chasing there and the question the kids want answered.
The book
The Dumpling Road
A kids’ history of the world’s favourite food, reported by our whole family. Social studies first, food second. For ages 8–12 and the grown-ups who read with them.
See the book
Who we are
Two journalists, two kid reporters
Taylor and Nina have spent 20 years reporting from around the world for outlets including National Geographic, The Wall Street Journal and the BBC. This time the kids are on the team: they ask the questions and keep everyone honest.
About us