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Past Articles for 1999 Arrange by Author's last name
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| Ang, Cathy |
Tibetan Foods and Beverages
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| Ball, Carole |
On The Menu: A Rainbow in North Carolina
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| Chang, Irving Beilin |
Above Earth is Heaven, Below is Su Hong
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Chinese Herbs and Nutritional Foods
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| Leung, M. |
Birds of a Feather, In a Wok Together
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Snakes and Spice and Bird's Nest Are Nice
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| Lim, Imogene |
Achieving Balance: Tonic Soups
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Chow Mein Sandwiches
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| Newman, Jacqueline M. |
Shanghai Cuisine
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Chinese Buffets: A Trend Worth Exploring
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Chinese Cooking Techniques
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Asian Conference Report
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Bubble Tea
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TOPICS INCLUDE: Empress Salad; Spareribs in tea; Kudos; Conferences
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Tibet and Tibetan Foods
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Noodles: A Street and Home Food
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Dry Ingredient Know-how
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Chef Creativity: Michael Kang
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Pomegranate
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Bamboo Mushrooms
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Tea: Tracing Travels and Tastes
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Rice: A Most Important Grain
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Quince
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Fire Dragon, Langsat and other Toronto Delights
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TOPICS INCLUDE: Tea; General Tso; Back issues; Tea bricks; Ostrich meat; Community cookbooks
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Grace Chu: An Editor's Tribute
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On The Menu: Fujian Restaurants
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Ostrich: A New Chinese Restaurant Food
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Fujian: The Province and Its Foods
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Chinese Community Cookbooks
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TOPICS INCLUDE: Tangerine peel; Frog's leg soup; Herbs; Preserving ginger
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Tea Leaf Recipes
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Chinese English-Language Cookbooks: 100 Years of Content and Context
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TOPICS INCLUDE: Mail and zip codes; Kudos; Utah eatery; Mango pudding; Chow Mein sandwich; Jim Leff's book
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Ginger Revisited - By Request
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| Tang, Charles F. |
Asian Chefs Competition
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