When A.V. Club food editor Kevin Pang was growing up, he and his father, Jeffrey, did not always get along famously, to put it mildly. In many ways, their volcanic battles were rooted in a clash of cultures. The family had moved to the United States from Hong Kong, and the son took to such Western concepts as “sarcasm, irony, [and] recalcitrance,” much more than his tradition-bound parents. In a brazen show of defiance, the younger Pang even dyed his hair blond, which the father interpreted as a direct rejection of the family’s Chinese heritage. The father-son relationship had cooled into “cordial indifference” over the years, with perfunctory but regular cross-country phone calls between them. What changed this dynamic, ultimately, was a shared passion for Cantonese cuisine. Pang writes about his family’s relationship with food in a poignant New York Times piece called “My Father, The YouTube Star.” As that title indicates, the elder Pang has taken to the popular video-sharing site, where he has a thriving channel of his own, garnering nearly a million total views with videos like “How To Wrap A Dumpling,” “Chinese Turnip Cake,” and “Sticky Rice.”