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Past Articles for 2002

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Chang, Irving Beilin Duck Boys, Duck Eggs, and Egg-chemists
  Osmanthus
  Fuyu: China's Fermented Soy Bean Cheese
Comstock, Karen Chinese Calligraphy: The Art of Written Language
Moriarity, Erin Chinese New Year Food Symbols
Munoz-Hamill, Elaina Green Tea: Health Perspectives
Newman, Jacqueline M. TOPICS INCLUDE: White soy sauce; Why Chinese cuisine is rarely mentined; Chinese New Year; Manchurian cuisine; Chinese cake
  TOPICS INCLUDE: Buckthorn fruit; Rice use: More on Martin Yan; Bean curd sheets
  Persimmons
  Prolific and Terrific Author: Ken Hom
  Herbs as Food: Lily Bulbs
  Tasting Taiwan
  Dai People
  On Many Menus: In Peru
  Eel Use: Ancient and Modern
  TOPICS INCLUDE: Jews in China; More about a trip to China; Missing ingredient in Eggplant Pickle recipe; Hanover Das Menu book
  Prolific and Terrific Fu Pei Mei
  Herbs as Food: Hawthorn
  TOPICS: Lap-Souchang vinegar; Cookbooks for the holidays; Tomato use in China; A wine talk; Herbal concerns
  Kazak Food Culture
  Dollars for Dumplings
  On Many Menus in: Chicago, Washington D.C., and Singapore
  'Oriental' is Passe
  Abalone
  Butter and Beauty in Tibet
  Prolific and Terrific Author: Deh-Ta Hsiung
  Cold Food and Ice in the Chinese Culinary
  Ancient China, Young Tasters
  Five-star Restaurants: In Singapore, Tokyo, and Peru
  TOPICS INCLUDE: Bamboo pith; Conpoy; Fat Boy; Stuffed Mushrooms with Chicken dish
  Soy Milk in Many Forms
  Martin Yan: A Prolific and Terrific Author
  Hmong, The
  On Menus: In Flushing, A Boston suburb, and Cancun
  TOPICS: 25-year-old restaurant; Chinese table manners; Tea; Pangi nut; Hong Kong Culture and Society-- A book review
  Chinese Food Court Debut
Ramachandran, Ammini Congee: Asia's Bowl Full of Comfort
Salazar, Jorge Chinese Flavors of Peru
Spiller, Harley Hong Kong Since the Changeover, concluded
  Dining, Drinking, Dancing: At the Lion's Den
  Hong Kong Revisited
  Restauranteur Bruce Ho, Part I
  Cuba: Chinese Food and a Festival
Stewart, Dana On Menus: In Brooklyn
Stony Brook University Press Largest Chinese Cookbook Collection in the United States
Ventorino, Jenna Peking-style is Northern Cuisine

                                                                                                                                                       
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