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Past Articles for Issue 9(4)

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2002 9(4) Eel Use: Ancient and Modern
2002 9(4) TOPICS INCLUDE: White soy sauce; Why Chinese cuisine is rarely mentined; Chinese New Year; Manchurian cuisine; Chinese cake
2002 9(4) Osmanthus
2002 9(4) Prolific and Terrific Fu Pei Mei
2002 9(4) Herbs as Food: Hawthorn
2002 9(4) Restauranteur Bruce Ho, Part I
2002 9(4) TOPICS: Lap-Souchang vinegar; Cookbooks for the holidays; Tomato use in China; A wine talk; Herbal concerns
2002 9(4) Kazak Food Culture
2002 9(4) Chinese New Year Food Symbols
2002 9(4) Dollars for Dumplings
2002 9(4) On Many Menus in: Chicago, Washington D.C., and Singapore
2002 9(4) 'Oriental' is Passe
2002 9(4) Largest Chinese Cookbook Collection in the United States

                                                                                                                                                       
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