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Past Articles for 1998

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A Chinese Food Enthusiast in Small-town USA
Spring  19985(1)
Blue Crabs of Chesapeake Bay, The
Fall  19985(3)
Buddha's Hand Citron
Winter  19985(4)
Chinese Food and the Canadian Experience
Summer  19985(2)
Cuisine of Northern China, The
Summer  19985(3)
Eating Out in Amsterdam
Winter  19985(4)
Five Tastes--Many Impacts
Spring  19985(1)
Five-sauce Comparison
Spring  19985(1)
Food and Medicine: Two is One in Chinese Culture
Summer  19985(2)
Foods as Herbs
Summer  19985(2)
Foodways of Northern China
Summer  19985(2)
Fruit in Chinese Cooking
Winter  19985(4)
Fun Si or Dragon Mouth
Spring  19985(1)
MSG and Chinese Restaurants
Winter  19985(4)
New Jersey Asian Pears: Crunchy, Juicy, and Sweet
Spring  19985(1)
Off the Menu: Amaranth, Brassica, and Full Ho
Summer  19985(2)
On the Menu: In San Francisco
Summer  19985(2)
Oyster Sauces: Content and Comparison
Fall  19985(3)
Paradox of Plenty in China and Hong Kong
Spring  19985(1)
Recipe Requests - Eel
Fall  19985(3)
Recipe Requests - Foods for New Year
Winter  19985(4)
Recipe Requests: Beggar's Chicken
Spring  19985(2)
Recipe Requests--Wraps and Rolls
Spring  19985(1)
Sichuan or Szechuan: A Pair of Restaurant Reviews
Spring  19985(1)
Soup of Rejuvenation of Long Life, The
Fall  19985(3)
Three Mexican Puzzles:Are Chinese Immigrants the Answer?
Spring  19985(1)
TOPICS INCLUDE: Skinning eel; References; Five-spice powder
Winter  19985(4)
TOPICS INCLUDE: Tea; Qingdao; More issues; Pigs feet and Grandma
Spring  19985(1)
TOPICS INCLUDE: Upright chopsticks; Steaming foods; Skinning eel; Eggs packaged in straw
Fall  19985(3)
TOPICS INCLUDE: XO and Sa Cha Sauces; Testing herbs; A new magazine
Summer  19985(2)
Vegetable Choices and Concepts
Spring  19985(1)
Very Special Chinese Cookbook Collection, A
Winter  19985(4)
What is Not Chinese Food
Fall  19985(3)

                                                                                                                                                       
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