Past Articles for 2003

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Beverages
Pu-er: Yunnan's Winning Tea	Spring	2003	10(1)

Chinese Ethnic Minorities and Their Foods
Kyrgyz Food Culture	Fall	2003	10(3)
Naxi, Descendants of the Dongba Culture	Spring	2003	10(1)
Yi People and Their Food	Summer	2003	10(2)

Chinese Food in Central and South America
Crossing El Bosque: Chinese Food in Venezuela	Fall	2003	10(3)

Chinese Food in China, Hong Kong, and/or Taiwan
Hakka: Southern China's Guest People	Winter	2003	10(4)
Hunan Cuisine	Spring	2003	10(1)
Shanghai (Part 1)	Spring	2003	10(1)
Shanghai (Part 2)	Spring	2003	10(1)
Sichuan's Many Flavors	Winter	2003	10(4)
Yunnan Cuisine	Summer	2003	10(2)

Chinese Food in the Middle East
Savoring Diversity on the Silk Road	Summer	2003	10(2)

Chinese Food in the USA
On Menus: In Alaska and the Canadian Yukon	Winter	2003	10(4)
On Menus: In California	Winter	2003	10(4)
On Menus: In New York	Summer	2003	10(2)

Dim Sum and Other Snack Foods
Dumplingus Extremis	Fall	2003	10(3)
Snack on the History of Chinese Snacks	Fall	2003	10(3)
Suey Jow and How! A Chinatown Dumpling Eating Contest	Winter	2003	10(4)

Equipment and Techniques
Chopsticks and Woks	Summer	2003	10(2)

Fish and Seafood
One Food Five Flavors, continued	Summer	2003	10(2)
One Food, Five Flavors	Spring	2003	10(1)
Origins of Sushi and Kimchi	Spring	2003	10(1)
Shad Festivals in Lehigh Valley PA	Spring	2003	10(1)

Food as Herbs, Health, and Medicine
Chinese Diets Can Follow Both Banting and Atkins	Fall	2003	10(3)

Fruits, Desserts, and Other Sweet Foods
Mango Slurp Fest	Summer	2003	10(2)

Holidays and Celebrations
Ching Ming and a Walk in the Mountains	Summer	2003	10(2)

Letters to the Editor
TOPICS INCLUDE: Chinese herbs; Website kudo; Chicken with fuyu; Hasma; Fish lips; No Kazak recipe; Flattened pig; Shark's fin	Spring	2003	10(1)
TOPICS INCLUDE: Gingko nuts; Powdered tea; Shrimp paste; Chinese apple juice; More kudos; Star Anise tea; Unproven herbal claims	Winter	2003	10(4)
TOPICS INCLUDE: Red rice; Long Island duckling; ChopSuey's beginnings; Camel hooves; Powdered Chinese tea	Fall	2003	10(3)
TOPICS INCLUDE: Tripe differences; Hunanese restaurant; Silkies; Sichuan-style Chow Mein; A helpful thickener; Pagination error	Summer	2003	10(2)

People
A Buffalonian's Journey to Jewish Shanghai	Summer	2003	10(2)
Gems by Mary Li Sia	Winter	2003	10(4)
Portrait of an Artisit: Wonona Wong Chang	Spring	2003	10(1)
Restauranteur Bruce Ho, Part Two	Spring	2003	10(1)

Resources
Chinese Food on the Internet, Revisited	Winter	2003	10(4)

Salads, Pickles, and Other Cold Foods
Chinese and Other Asian Pickles	Fall	2003	10(3)

Sauces, Seasonings, and Spices
Chinese Spice Cupboard: Cinnamon	Spring	2003	10(2)
Cloves: An early Chinese Spice	Winter	2003	10(4)
Salt: An Ancient Chinese Commodity	Spring	2003	10(1)
Soy Sauce: A Factory Visit and Tasting	Spring	2003	10(2)
Star Anise: A Dominant Chinese Spice	Fall	2003	10(3)
Sugar: An Ancient Culinary and Medical Commodity	Winter	2003	10(4)

Soups and Congees
Wonton Soup and Wonton Foods, Inc.	Summer	2003	10(3)

Unusual Ingredients
Tripe: A Capital Food	Spring	2003	10(1)

Vegetables and Vegetarian Foods
Bamboo Shoots	Fall	2003	10(4)
Bitter Melon	Fall	2003	10(3)
Silk Squash	Summer	2003	10(2)

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