Past Articles for 2016

Arrange by Author's last name
Arrange by Author's first name
Arrange by Title
Arrange by Topic
Arrange by Publication Date


Chinese Ethnic Minorities and Their Foods
Gelo: Minority Folk and Their Food	Fall	2016	23(3)
Minorities, Muslims, and Halal Food	Summer	2016	23(2)
Yugurs and Uygurs: Two Different Ethnic Minority Populations	Winter	2016	23(4)

Chinese Food History
China's Ancient 'Book of Songs'	Fall	2016	23(3)

Condiments
Sugar: A Hidden Ingredient	Fall	2016	23(3)

Eggs
Egg Yolks: High and Heavenly	Summer	2016	23(2)

Fish and Seafood
Crab, Cuttlefish, and Conch	Summer	2016	23(2)
Shrimp, Lobsters, and Scallops, continued	Spring	2016	23(1)
Squid, Snails, and Salamanders; Sea Vegetables, too	Fall	2016	23(3)

Food as Herbs, Health, and Medicine
Astralagus is Milk Vetch	Winter	2016	23(4)
Chinese Food, Medicine, and Health	Spring	2016	23(1)
Ginseng	Fall	2016	23(3)

Food in History
Chinese Cuisine Has Central Asian Roots	Winter	2016	23(4)
Confucius: On Food and Eating	Spring	2016	23(1)
Early Chinese Food: Neolithic To Now	Spring	2016	23(1)
Questions About Confucius	Fall	2016	23(3)
Xian: An Early Chinese Capital	Spring	2016	23(1)

Fruits, Desserts, and Other Sweet Foods
Fruits Are Very Popular: Part I	Fall	2016	23(3)
Fruits are Very Popular: Part II	Winter	2016	23(4)
Mangoes are Marvelous	Summer	2016	23(2)

Holidays and Celebrations
Chinese Lunar Year: Its Festivals and Foods	Summer	2016	23(2)
Lunar Year Festivals and Foods	Summer	2016	23(2)
Qiaoguo, also called Qixi, is for Lovers	Spring	2016	23(1)

Lamb
Lamb Revisited	Winter	2016	23(4)

Letters to the Editor
TOPICS INCLUDE: Religious monasteries in Mongolia; Chinese characters; Shi Jing; Information about illegal workers; Burdock; Vancouver menu exhibition; Lamb recipes; Rice cakes and potato disks	Winter	2016	23(4)
TOPICS INCLUDE: Chinese New Year; Maritime Silk Road; Chinese religions; Graves of deceased; Song dishes in Hangzhou; Seal scripts; A belt and a donut; Feeding parents with an incurable disease; Hasma recipe	Spring	2016	23(1)
TOPICS INCLUDE: F&F Corrections; Ketchup in Indonesia; Chinese crab beliefs; Zheng He; Taiwan, a food lovers paradise; Dishes named by ingredients; Donating a bought book; 1st Chinese restaurant in US; Green tea; Ginger-pickled walnuts; Hezhen man	Fall	2016	23(3)
TOPICS INCLUDE: Ponzu sauce; Spoon measurements; Next Food Conference; Seafood articles kudos; Qufu and Mt. Tai; Keeping count; An apology	Summer	2016	23(2)

Personal Perspectives
Loving Chinese Food, Menus, and Cookbooks	Summer	2016	23(2)
Senior Citizen Lunch Boxes	Summer	2016	23(2)
Tribute to Irving Chang, A	Winter	2016	23(4)

Pork
Pork Sung is Pork Floss	Fall	2016	23(3)

Research in Japan
Chinese Food Research in Japan	Fall	2016	23(3)
Chinese Food Research in Japan	Fall	2016	23(3)

Restaurant Reviews
Yi Pin, A Restaurant in South Africa's Port Elizabeth	Summer	2016	23(2)

Sauces, Seasonings, and Spices
Garlic and Ginger: Chinese Lore and Loves	Summer	2016	23(2)

Sea Vegetables
Sea Vegetables: More Information	Summer	2016	23(2)

Unusual Ingredients
Fish Lips, Fish Cheeks,and Fish Air Bladders	Fall	2016	23(4)
Flowers: For Fantastic Flavor	Spring	2016	23(1)

Vegetables and Vegetarian Foods
Mustard Greens: Plain and Perky	Spring	2016	23(1)
Vegetarianism: An Update	Spring	2016	23(1)

Flavor and Fortune is a magazine of: