Past Articles for 2002

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Largest Chinese Cookbook Collection in the United States	Winter	2002	9(4)

Beverages
Green Tea: Health Perspectives	Summer	2002	9(2)
Soy Milk in Many Forms	Summer	2002	9(2)

Chinese Ethnic Minorities and Their Foods
Dai People	Fall	2002	9(3)
Hmong, The	Summer	2002	9(2)
Kazak Food Culture	Winter	2002	9(4)

Chinese Food in Central and South America
Chinese Flavors of Peru	Spring	2002	9(2)
Cuba: Chinese Food and a Festival	Spring	2002	9(1)
On Many Menus: In Peru	Fall	2002	9(3)

Chinese Food in China, Hong Kong, and/or Taiwan
Butter and Beauty in Tibet	Spring	2002	9(1)
Hong Kong Revisited	Spring	2002	9(1)
Hong Kong Since the Changeover, concluded	Summer	2002	9(2)
Peking-style is Northern Cuisine	Spring	2002	9(1)
Tasting Taiwan	Summer	2002	9(3)

Chinese Food in the USA
Chinese Food Court Debut	Fall	2002	9(3)
Dining, Drinking, Dancing: At the Lion's Den	Fall	2002	9(3)
Dollars for Dumplings	Winter	2002	9(4)
On Menus: In Brooklyn	Fall	2002	9(3)

Fish and Seafood
Abalone	Fall	2002	9(3)
Eel Use: Ancient and Modern	Fall	2002	9(4)

Food as Herbs, Health, and Medicine
Herbs as Food: Hawthorn	Winter	2002	9(4)
Herbs as Food: Lily Bulbs	Fall	2002	9(3)

Food in History
'Oriental' is Passe	Winter	2002	9(4)
Cold Food and Ice in the Chinese Culinary	Spring	2002	9(1)

Fruits, Desserts, and Other Sweet Foods
Osmanthus	Winter	2002	9(4)
Persimmons	Summer	2002	9(3)

Holidays and Celebrations
Chinese New Year Food Symbols	Winter	2002	9(4)

Letters to the Editor
TOPICS INCLUDE: Bamboo pith; Conpoy; Fat Boy; Stuffed Mushrooms with Chicken dish	Summer	2002	9(2)
TOPICS INCLUDE: Buckthorn fruit; Rice use: More on Martin Yan; Bean curd sheets	Fall	2002	9(3)
TOPICS INCLUDE: Jews in China; More about a trip to China; Missing ingredient in Eggplant Pickle recipe; Hanover Das Menu* book*	Spring	2002	9(1)
TOPICS INCLUDE: White soy sauce; Why Chinese cuisine is rarely mentined; Chinese New Year; Manchurian cuisine; Chinese cake	Fall	2002	9(4)

Newman's News and Notes
TOPICS: 25-year-old restaurant; Chinese table manners; Tea; Pangi* nut; Hong Kong Culture and Society-- A book review*	Summer	2002	9(2)
TOPICS: Lap-Souchang vinegar; Cookbooks for the holidays; Tomato use in China; A wine talk; Herbal concerns	Fall	2002	9(4)

People
Martin Yan: A Prolific and Terrific Author	Summer	2002	9(2)
Prolific and Terrific Author: Deh-Ta Hsiung	Spring	2002	9(1)
Prolific and Terrific Author: Ken Hom	Fall	2002	9(3)
Prolific and Terrific Fu Pei Mei	Fall	2002	9(4)
Restauranteur Bruce Ho, Part I	Winter	2002	9(4)

Personal Perspectives
Ancient China, Young Tasters	Spring	2002	9(1)

Poultry
Duck Boys, Duck Eggs, and Egg-chemists	Spring	2002	9(1)

Resources
Chinese Calligraphy: The Art of Written Language	Summer	2002	9(2)

Restaurants in Multiple Parts of the World
Five-star Restaurants: In Singapore, Tokyo, and Peru	Summer	2002	9(2)
On Many Menus in: Chicago, Washington D.C., and Singapore	Winter	2002	9(4)
On Menus: In Flushing, A Boston suburb, and Cancun	Summer	2002	9(2)

Sauces, Seasonings, and Spices
Fuyu: China's Fermented Soy Bean Cheese	Summer	2002	9(2)

Soups and Congees
Congee: Asia's Bowl Full of Comfort	Spring	2002	9(1)

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