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Past Articles for 1998 Arrange by Author's last name
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| Chang, Irving Beilin |
Blue Crabs of Chesapeake Bay, The
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Fruit in Chinese Cooking
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Vegetable Choices and Concepts
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| Chang, Wonona Wong |
Soup of Rejuvenation of Long Life, The
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Fun Si or Dragon Mouth
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| Duncan, Dorothy |
Chinese Food and the Canadian Experience
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| Fung, Yee-Chak (Daniel) |
A Chinese Food Enthusiast in Small-town USA
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| Gulden, Georgia S. |
Paradox of Plenty in China and Hong Kong
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| Karp, David |
Buddha's Hand Citron
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New Jersey Asian Pears: Crunchy, Juicy, and Sweet
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| Kong, Y.C. |
Food and Medicine: Two is One in Chinese Culture
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| Koveos, Eva |
Five Tastes--Many Impacts
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| Laudan, Rachel |
Three Mexican Puzzles:Are Chinese Immigrants the Answer?
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| Lo, Eileen Yin-Fei |
What is Not Chinese Food
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| Midi, Len du |
Eating Out in Amsterdam
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| Newman, Jacqueline M. |
TOPICS INCLUDE: Skinning eel; References; Five-spice powder
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Recipe Requests - Foods for New Year
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Very Special Chinese Cookbook Collection, A
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Oyster Sauces: Content and Comparison
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Recipe Requests - Eel
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TOPICS INCLUDE: Upright chopsticks; Steaming foods; Skinning eel; Eggs packaged in straw
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On the Menu: In San Francisco
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Foods as Herbs
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TOPICS INCLUDE: XO and Sa Cha Sauces; Testing herbs; A new magazine
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Recipe Requests: Beggar's Chicken
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Five-sauce Comparison
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Sichuan or Szechuan: A Pair of Restaurant Reviews
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Recipe Requests--Wraps and Rolls
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TOPICS INCLUDE: Tea; Qingdao; More issues; Pigs feet and Grandma
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| Sing, Joe |
MSG and Chinese Restaurants
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| Spiller, Harley |
Off the Menu: Amaranth, Brassica, and Full Ho
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| Zuo, Huiping |
Foodways of Northern China
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Cuisine of Northern China, The
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