The Institute for the Advancement of the Science & Art of Chinese Cuisine
About this magazine
Fall Volume: 1995 Issue: 2(3)
The institute was conceived and established in the early 1990s in response to the growing interest in Chinese food and the need for collaboration between professionals and the public at large. Its purpose: To become a source of information about the scientific and artistic significance of Chinese and other Asian foods and cuisines.
The Mission and Goals include:
1. To encourage the exchange of ideas and information about all aspects of the science and art of Chinese cuisine.
2. To foster the study of foods, herbs, diet, cuisines, customs, habits, health, nutrition, technology, and other scientific and culinary applications related to Chinese and other Asian cuisines.
3. To consult, advise, share and in other ways assist individuals and groups, corporations, associations, government agencies, and private individuals about Chinese and related cuisines.
BOARD OF DIRECTORS
Ken Hom, author, consultant, chef, and expert
on all aspects of Chinese cuisine
Dr. Austin H. Kutscher, author of many books about
Chinese cuisine, President of the American Institute
of Life-threatening Illness and Loss at Columbia-
Presbyterian Medical Center, NYC
and Editorial Director:
Dr. Jacqueline M. Newman, author of dozens of articles about Chinese foods and food habits, Professor and Chair of the Home Economics Dept. at Queens College CUNY
Dr. Ivan Goldberg, Director of NY Psychopharmacological
Joe Sing, chef, creator and marketer of product advances in foodstuffs
Keith Wang, C.P.A.
Test Kitchen Directors:
Wonona W. Chang, author of many Chinese cookbooks, and
Irving Beilin Chang, Food Chemist and author of many Chinese cookbooks
Charles F. Tang, restaurateur
and producer of Chinese culinary programs on TV
Roberta Halporn, Director of the Center for Thanatology Research