Past Articles for 1998

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David Karp	New Jersey Asian Pears: Crunchy, Juicy, and Sweet
	Buddha's Hand Citron
Dorothy Duncan	Chinese Food and the Canadian Experience
Eileen Yin-Fei Lo	What is Not Chinese Food
Eva Koveos	Five Tastes--Many Impacts
Georgia S. Gulden	Paradox of Plenty in China and Hong Kong
Harley Spiller	Off the Menu: Amaranth, Brassica, and Full Ho
Huiping Zuo	Cuisine of Northern China, The
	Foodways of Northern China
Irving Beilin Chang	Fruit in Chinese Cooking
	Vegetable Choices and Concepts
	Blue Crabs of Chesapeake Bay, The
Jacqueline M. Newman	Recipe Requests - Foods for New Year
	TOPICS INCLUDE: Skinning eel; References; Five-spice powder
	Oyster Sauces: Content and Comparison
	Recipe Requests - Eel
	Very Special Chinese Cookbook Collection, A
	TOPICS INCLUDE: Upright chopsticks; Steaming foods; Skinning eel; Eggs packaged in straw
	On the Menu: In San Francisco
	Foods as Herbs
	TOPICS INCLUDE: XO and Sa Cha* Sauces; Testing herbs; A new magazine*
	Recipe Requests: Beggar's Chicken
	Five-sauce Comparison
	Sichuan or Szechuan: A Pair of Restaurant Reviews
	Recipe Requests--Wraps and Rolls
	TOPICS INCLUDE: Tea; Qingdao; More issues; Pigs feet and Grandma
Joe Sing	MSG and Chinese Restaurants
Len du Midi	Eating Out in Amsterdam
Rachel Laudan	Three Mexican Puzzles:Are Chinese Immigrants the Answer?
Wonona Wong Chang	Soup of Rejuvenation of Long Life, The
	Fun Si or Dragon Mouth
Y.C. Kong	Food and Medicine: Two is One in Chinese Culture
Yee-Chak (Daniel) Fung	A Chinese Food Enthusiast in Small-town USA

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