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Food For Thought
Spring Volume: 2017 Issue: 24(1) page(s): 4
Welcome to this first issue written at our new address as noted in the column
to the left. Our new e-mail address is there, too.
This first issue of our24th year writing and editing Flavor and Fortune, the only
English-language Chinese food magazine, offers twenty years of articles free
to all on our website. We truly believe and want to share knowledge about this
fabulous cuisine, and are amazed at the number of articles published. We
never dreamed that we would still be at it ten years ago, and continue to get
more queries than we ever thought possible. It has hardly slowed down even
with these addresses changes. Queries keep us busy about things we know not
enough about; and writing about them keep us even busier.
We have written hundreds of articles, printed, and tested some two thousand
recipes put into print by us and others, included more book and restaurant
reviews, and written a generous bunch of short items responding to queries,
some in the Letters to the Editor column. Anyone out there want to tally them
all as we do not have the time to do so as we are still unpacking?
We do enjoy responding to them and all your e-mails. They keep us hopping
with our favorite topic, Chinese food. Do keep them coming! We thank everyone
who has an interest in our favorite topic. We and our staff, all working pro
bono, make responding to them a pleasure.
In this issue, we write about Islamic food and folk, Middle Eastern tastes in
China, more about fruits, the third and longest article so far in this series,
soups sweet and savory, a menu from an eatery in Flushing, four book reviews,
shark’s fins, bamboo shoots, and more. Several have written asking us to write
about unusual fruits, and after the next article about nuts and berries, we
will address some of them. We plan to include information about cashew and
carambola fruits; they are leading on that list. In the meantime, read about
the many fruits discussed in this issue and other topics, and learn that one
fruit, the tomato, is hardly recognized as a fruit.
Check into the many topics discussed in the past, twenty years of them, free
to all. We did investigate most of them thanks to reader requests, so advise
about others you may have questions about. Read a bit about those in this
issue and in earlier ones on our website. We thank those who ask many
questions, contribute to our efforts; and the many who give gifts large and
small; all are appreciated.
Your editor has made sixteen trips to China, and will go again to the next food
conference in Beijing next year. It is a wonderful city and she looks forward to
doing so. By the way, she still looks forward to someone to replace her. At age
eighty-four, that need will become a reality. Anyone who wants to write or edit
about this longest continuous food culture, step right up! Learn on the job and
learn helping this lady; experience is not necessary.