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Past Articles for 2013

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Fermented Li and Chou Beverages
Fall  201320(3)
Chinese Ethnic Minorities and Their Foods
Bai Baked Tea in Huoshan Village
Fall  201320(3)
Dali Bean Curd and Steamed Cakes
Winter  201320(4)
Inner Mongolian Features and Foods
Fall  201320(3)
Chinese Food in Asia (but not China, Hong Kong, or Taiwan)
Chinese-Vietnamese Foods
Summer  201320(2)
Malaysian-Chinese foods
Spring  201320(1)
Chinese Food in China, Hong Kong, and/or Taiwan
Guizhou: Province, People, and Potency
Spring  201320(1)
Food as Herbs, Health, and Medicine
Chinese Herbal Information
Fall  201320(3)
Chinese Herbs: Overview, Talk, and Tasting
Winter  201320(4)
Coltsfoot: An Ancient Chinese Herbal
Spring  201320(1)
Pregnancy: Foods for Mother and Baby
Fall  201320(3)
Food in History
Banquets Are Bountiful
Spring  201320(1)
Chinese Food History in the 20th Century
Winter  201320(4)
Hakka Roots: Finding Mine In Our Food
Summer  201320(2)
Hangzhou Cuisine Museum: An Artistic Food and Exhibition Hybrid
Summer  201320(2)
Fruits, Desserts, and Other Sweet Foods
Sugar's Many Forms and Uses
Summer  201320(2)
Holidays and Celebrations
Bean Curd Balls for Cheng De's New Year
Spring  201320(1)
Rice Dumplings, Dragon-boat Races, and Qu Yuan
Winter  201320(4)
Letters to the Editor
TOPICS INCLUDE: A book of this magazine's great articles; Chinese herbs; Is bok cai correct?
Winter  201320(4)
TOPICS include: Freshwater snails; Pangolin; Persimmons; Origins of Hotpot; Frying shallots: Buying tea in Hangzhou; Uses of winter melon
Fall  201320(3)
TOPICS INCLUDE: Golden Palace request; Mao tai; Chopsticks; Egg usage in Lion's Head; Flavor and Fortune's website; ISACC, our parent organization; Naming minorities; Seeds found inside apricot and peach pits
Spring  201320(1)
TOPICS INCLUDE: Some Lou Wai Lou history, pictures, too; Old traditional channel/meridian picture; Mooncake naming and their contents; Longevity info; The train to Tibet; The Axi minority
Summer  201320(2)
Newman's News and Notes
About: Frequent Requests
Fall  201320(3)
About: Nuts and Chestnuts
Winter  201320(4)
Personal Perspectives
Dr. Jacqueline M. Newman's life-long love of Chinese food
Summer  201320(3)
My Experiences in China, by Daniel W. Persing
Fall  201320(3)
Regional Foods
Anhui and Zhejiang,Two Classic Culinary Provinces
Summer  201320(2)
Cantonese Cuisine is World Renowned
Winter  201320(4)
Shandong Cuisine
Fall  201320(3)
Religion and Religious Groups and Their Foods
Buddhists Eating Barley. Butter, and Belap
Spring  201320(1)
Restaurant Updates
35 Years and The Mandarin is Better Than Ever
Winter  201320(4)
Meals and Menus in Hangzhou and Shanghai
Fall  201320(3)
Unusual Ingredients
Caterpillar Fungus
Summer  201320(2)
Jellyfish Revisited
Spring  201320(1)
Vegetables and Vegetarian Foods
Veggie Buds are Mustard Greens
Winter  201320(4)
Yams: Perennial Tasty Tubers
Spring  201320(1)

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