Podcasts
The best China podcasts, all under one roof. From economics and geopolitics to women’s issues and tech startups — you’ll find it here.
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Patrolling China’s cyberspace
Adam Segal, the author of "The Hacked World Order: How Nations Fight, Trade, Maneuver, and Manipulate in the Digital Age," gives a frightening but fair assessment of Chinese and American hacking, spying and cybersecurity.
Patrolling China’s cyberspace
Adam Segal, the author of "The Hacked World Order: How Nations Fight, Trade, Maneuver, and Manipulate in the Digital Age," gives a frightening but fair assessment of Chinese and American hacking, spying and cybersecurity.
Arthur Kroeber vs. The Conventional Wisdom
The author provides refreshing insight into China while discussing his new book, "China's Economy: What Everyone Needs to Know," and the challenges the country faces as growth slows.
50 years of work on U.S.-China relations
A conversation with President Stephen Orlins and Vice President Jan Berris of the National Committee on United States–China Relations.
Live: The Cultural Revolution at 50
A live discussion of the Cultural Revolution recorded at The Bookworm Literary Festival with Kaiser Kuo, David Moser and Melinda Liu, the longtime China bureau chief of Newsweek.
Public opinion with Chinese characteristics
Ma Tianjie, the author of Chublic Opinion, shares the story behind his blog about the trends and discourse found on Chinese social media.
Neo-Maoists: Everything old is new again
A look at the neo-Maoism political movement with Jude Blanchette of The Conference Board.
Allegiance
Kaiser and Jeremy recorded today's show from New York, where they waylaid Holly Chang, founder of Project Pengyou and now the Acting Executive Director of the Committee of 100, for a discussion on spying, stealing and Broadway.
Sauced: American cooking in China
Kaiser Kuo and David Moser are joined this week by Howie Southworth and Greg Matza, creators of the independent video series Sauced in Translation, a reality show that journeys into the wilder parts of China in search of local Chinese specialities that can be repurposed into classic American dishes.