Past Articles for 1999

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1999 6(1)	Ginger Revisited - By Request
1999 6(1)	TOPICS INCLUDE: Mail and zip codes; Kudos; Utah eatery; Mango pudding; Chow Mein sandwich; Jim Leff's book
1999 6(1)	Chinese English-Language Cookbooks: 100 Years of Content and Context
1999 6(1)	Tea Leaf Recipes
1999 6(1)	Tea: Tracing Travels and Tastes
1999 6(2)	Fujian: The Province and Its Foods
1999 6(2)	On The Menu: A Rainbow in North Carolina
1999 6(2)	On The Menu: Fujian Restaurants
1999 6(2)	Ostrich: A New Chinese Restaurant Food
1999 6(2)	Chinese Community Cookbooks
1999 6(2)	Asian Chefs Competition
1999 6(2)	Above Earth is Heaven, Below is Su Hong
1999 6(2)	TOPICS INCLUDE: Tangerine peel; Frog's leg soup; Herbs; Preserving ginger
1999 6(2)	Chow Mein Sandwiches
1999 6(3)	Birds of a Feather, In a Wok Together
1999 6(3)	Asian Conference Report
1999 6(3)	Chinese Cooking Techniques
1999 6(3)	Tibetan Foods and Beverages
1999 6(3)	Shanghai Cuisine
1999 6(3)	Rice: A Most Important Grain
1999 6(3)	Quince
1999 6(3)	Achieving Balance: Tonic Soups
1999 6(3)	Fire Dragon, Langsat and other Toronto Delights
1999 6(3)	TOPICS INCLUDE: Tea; General Tso; Back issues; Tea bricks; Ostrich meat; Community cookbooks
1999 6(3)	Grace Chu: An Editor's Tribute
1999 6(4)	Bubble Tea
1999 6(4)	TOPICS INCLUDE: Empress Salad; Spareribs in tea; Kudos; Conferences
1999 6(4)	Tibet and Tibetan Foods
1999 6(4)	Snakes and Spice and Bird's Nest Are Nice
1999 6(4)	Chinese Herbs and Nutritional Foods
1999 6(4)	Noodles: A Street and Home Food
1999 6(4)	Dry Ingredient Know-how
1999 6(4)	Chef Creativity: Michael Kang
1999 6(4)	Pomegranate
1999 6(4)	Bamboo Mushrooms
1999 6(4)	Chinese Buffets: A Trend Worth Exploring

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