Past Articles for 2018

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Helen Chen	Joyce Chen: Flavor and Fortune's First Awardee
Jacqueline M. Newman	Seasonings, Spices, and Other Flavorings
	Food For Thought
	TOPICS INCLUDE: Persimmon, Death, Songs, Spring Festival, Jewish Population
	Fermented Red Doufu
	Goose and Duck: Culture and Cookery
	Muslims in China
	Fin Fish
	Preserved Eggs, Chinese Style
	Inner and Outer Mongolia
	Miao: China's Fifth Largest Ethnic Group
	Mosou: An Unrecognized Minority
	Guava: Delicious Food and Useful Medicine
	Food For Thought
	TOPICS INCLUDE: Spice Rub, Recipe Records, Supreme God, Yin/Yang Methods, Gingko, Chinatown, Sailing Ships, Marco Polo, Solstice, Duck Tongue, Soup Dumplings, Minorities
	Staple Foods: Rice and Wheat
	Kiwi: Gooseberry is Still a Yang-Tao
	Naxi: A Minority with Many Names
	Early Chinese Cookbooks
	Silk Road Culinary Influences
	Skin Beauty in Winter and All Year
	Shrimp In China
	Chinese Holdays: After the New Year
	TOPICS INCLUDE: Bubble tea, Han Murals, Tea, Oysters, Sticky Rice
	New Year: Once A Fifteen-Day Holiday
	Cooking Techniques: Chinese Style
	Fujian Food
	Fruits: Unusual Ones the Chinese Love
	Tea: Knowledge, Types, and Tastes
	Food For Thought
	TOPICS INCLUDE: Calendar, Nymphaea, Siracha, Cucumbers, Banpo Museum, Chinese Fleets
	Traditional Chinese Medicinal Practices
	Fire Dragon Fruit
	Chinese-American Time Line
	Bitter Melon: Not Always Loved
	Hakka: Cuisine and Culture
	Sea Cucumbers: Expensive and Adored
	Hunan Province: A Land of Plenty
	Jiu: Alcoholic Beverages Past and Present
	Beer: The World's Oldest Alcoholic Drink
	Food For Thought
Wang Si	Lotus: a favorite Vegetable in Hubei
Yu Weijie	Arrowhead: History and Consumption

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