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Food For Thought
Summer Volume: 2017 Issue: 24(2) page(s): 4
This second issue in our twenty-fourth year continues with more articles
in the close to one hundred issues to date. All together, there have been
more than nine hundred articles, nearly five hundred book reviews, almost
three hundred restaurant reviews, and better than two thousand recipes
written by more than one hundred forty different authors.
If there are Chinese food items you want to know about, do tell us so we
can address your personal interests. In this issue read about chopsticks,
bird’s nests, duck, and many more foods, festivals, and minority folk. In
addition, check out the eight book reviews, five about the food culture;
three are cookbooks. We also share a restaurant new to us. Its chef has
thirty years of experience in China in Beijing Duck restaurants, and since
coming to the US has been cooking Chinese dishes for Americans. His
English is good enough for us to learn not only from his food, but now also
from what he says. Read the Letters to the Editor column, it is longer than
usual and with more recipes, looks at a jade burial suit, Chinese food in
Japan, and tree oil.
The Blang minority are discussed in an article, but we need help locating
some of their recipes. The web and all five thousand plus Chinese cookbooks
we donated to Stony Brook University have none. If you know any do share
and we in turn will share with our readers. This issue also has an article,
our fourth in the continuing series about fruits. It will not be the last. Also
look and learn about Guangzhou and its Cantonese cuisine in these pages.
Do enjoy them all and those slated for future issues.
Jacqueline M. Newman