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Past Articles for the latest two years Arrange by Author's last name
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Ah Bing and His Cherries
| Spring |
2019 | 26(1) |
Arrowhead: History and Consumption
| Spring |
2018 | 25(1) |
Beer: The World's Oldest Alcoholic Drink
| Summer |
2018 | 25(2) |
Bird's Nests: An Expensive Tonic Food
| Spring |
2019 | 26(1) |
Bitter Melon: Not Always Loved
| Summer |
2018 | 25(2) |
Chengdu: Capital of the Sichuan Province
| Summer |
2019 | 26(2) |
Chicken is Ji
| Spring |
2019 | 26(1) |
China's Early Food Culture
| Winter |
2019 | 26(4) |
China's Royal Foods
| Fall |
2019 | 26(3) |
Chinese Herbal Medicines
| Winter |
2019 | 26(4) |
Chinese Holdays: After the New Year
| Summer |
2018 | 25(2) |
Chinese Medicine Can Be TCM
| Winter |
2019 | 26(4) |
Chinese Snack Foods
| Spring |
2019 | 26(1) |
Chinese-American Time Line
| Summer |
2018 | 25(2) |
Cooking in Water
| Spring |
2019 | 26(1) |
Cooking Techniques: Chinese Style
| Spring |
2018 | 25(1) |
Dongbei is Northeastern Food
| Fall |
2019 | 26(3) |
Doufu
| Summer |
2019 | 26(2) |
Early Chinese Cookbooks
| Winter |
2018 | 25(4) |
Eggplant: Hated Is Now Loved
| Winter |
2019 | 26(4) |
Eggplant: Hated Is Now Loved
| Winter |
2019 | 26(4) |
Fermented Red Doufu
| Fall |
2018 | 25(3) |
Fin Fish
| Fall |
2018 | 25(3) |
Fire Dragon Fruit
| Summer |
2018 | 25(2) |
Food For Thought
| Spring |
2018 | 25(1) |
Food For Thought
| Winter |
2018 | 25(4) |
Food For Thought
| Fall |
2018 | 25(3) |
Food For Thought
| Summer |
2018 | 25(2) |
Food For Thought
| Fall |
2019 | 26(3) |
Food For Thought
| Summer |
2019 | 26(2) |
Food For Thought
| Spring |
2019 | 26(1) |
Food For Thought
| Winter |
2019 | 26(4) |
Food Study Distinguished Contribution Awards
| Spring |
2019 | 26(1) |
Foods For Health, Part II
| Fall |
2019 | 26(3) |
Foods For Healthy Chinese Ways
| Summer |
2019 | 26(2) |
Fruits: Unusual Ones the Chinese Love
| Spring |
2018 | 25(1) |
Fujian Food
| Spring |
2018 | 25(1) |
Gluten: Not Always Labeled When There
| Summer |
2019 | 26(2) |
Gluten: Not Always Labeled When There
| Summer |
2019 | 26(2) |
Goose and Duck: Culture and Cookery
| Fall |
2018 | 25(3) |
Guava: Delicious Food and Useful Medicine
| Summer |
2018 | 25(2) |
Hakka: Cuisine and Culture
| Summer |
2018 | 25(2) |
Herbs: Gingko and Ginseng
| Fall |
2019 | 26(3) |
Hunan Province: A Land of Plenty
| Summer |
2018 | 25(2) |
Inner and Outer Mongolia
| Fall |
2018 | 25(3) |
Jews in China
| Summer |
2019 | 26(2) |
Jiu: Alcoholic Beverages Past and Present
| Summer |
2018 | 25(2) |
Joyce Chen: Flavor and Fortune's First Awardee
| Spring |
2018 | 25(1) |
Kiwi: Gooseberry is Still a Yang-Tao
| Winter |
2018 | 25(4) |
Lotus: a favorite Vegetable in Hubei
| Spring |
2018 | 25(1) |
Miao: China's Fifth Largest Ethnic Group
| Fall |
2018 | 25(3) |
Mongolian and Manchu Food
| Fall |
2019 | 26(3) |
More Chinese History
| Winter |
2019 | 26(4) |
Morsels of Dietary Advise
| Winter |
2019 | 26(4) |
Mosou: An Unrecognized Minority
| Fall |
2018 | 25(3) |
Mushrooms are Magnificent
| Spring |
2019 | 26(1) |
Muslims in China
| Fall |
2018 | 25(3) |
Naxi: A Minority with Many Names
| Winter |
2018 | 25(4) |
New Year: Once A Fifteen-Day Holiday
| Spring |
2018 | 25(1) |
Pork Belly: A Five-Layered Meat
| Fall |
2019 | 26(3) |
Pork Prepared in Many Ways
| Winter |
2019 | 26(4) |
Preserved Eggs, Chinese Style
| Fall |
2018 | 25(3) |
Recipes: Past and Present
| Winter |
2019 | 26(4) |
Salem Mass. and Chinese Sailors
| Fall |
2019 | 26(3) |
Sauces Condiments, and Pastes
| Winter |
2019 | 26(4) |
Scallops Are Bivalves
| Winter |
2019 | 26(4) |
Sea Cucumbers: Expensive and Adored
| Summer |
2018 | 25(2) |
Seasonings, Spices, and Other Flavorings
| Fall |
2018 | 25(3) |
Shrimp In China
| Winter |
2018 | 25(4) |
Silk Road Culinary Influences
| Winter |
2018 | 25(4) |
Skin Beauty in Winter and All Year
| Winter |
2018 | 25(4) |
Soup and the Chinese Cuisine
| Spring |
2019 | 26(1) |
Soy: As Beans, Sauce, Paste, and Sprouts
| Summer |
2019 | 26(2) |
Staple Foods: Rice and Wheat
| Winter |
2018 | 25(4) |
Staples: Noodles and Other Flour Foods
| Summer |
2019 | 26(2) |
Sui Yuan Book Awards
| Spring |
2019 | 26(1) |
Taiwan and a Popular Recipe
| Winter |
2019 | 26(4) |
Taiwan and a Popular Recipe
| Winter |
2019 | 26(4) |
Taiwan and a Popular Recipe
| Winter |
2019 | 26(4) |
Tea: Knowledge, Types, and Tastes
| Spring |
2018 | 25(1) |
The Asian Food Study Conference
| Summer |
2019 | 26(2) |
Tibetan Villages
| Summer |
2019 | 26(2) |
TOPICS INCLUDE: Bubble tea, Han Murals, Tea, Oysters, Sticky Rice
| Spring |
2018 | 25(1) |
TOPICS INCLUDE: Calendar, Nymphaea, Siracha, Cucumbers, Banpo Museum, Chinese Fleets
| Summer |
2018 | 25(2) |
TOPICS INCLUDE: Chongking food; Bohai Kingdom; Stuffed Papaya; Foods near Yangtzi River
| Winter |
2019 | 26(4) |
TOPICS INCLUDE: Jews in China, Methods of Heating, God on Food, Licorice, Rhubarb, Yang Bu Wei, Soy Sprouts, Chrysanthemum Tea, Symbolic Foods
| Summer |
2019 | 26(2) |
TOPICS INCLUDE: Persimmon, Death, Songs, Spring Festival, Jewish Population
| Fall |
2018 | 25(3) |
TOPICS INCLUDE: Spanish Speakers, Hawaii, Minorities, Loofah, Mushrooms, Exclusion Acts, Reviews
| Spring |
2019 | 26(1) |
TOPICS INCLUDE: Spice Rub, Recipe Records, Supreme God, Yin/Yang Methods, Gingko, Chinatown, Sailing Ships, Marco Polo, Solstice, Duck Tongue, Soup Dumplings, Minorities
| Winter |
2018 | 25(4) |
TOPICS INCLUDE: Tea’s popularity; Pan Xi restaurant; China’s first health-food place; Manchu-Han feast; Fortune cookie origins; Diseases are yin or yang; Dai ethnic minority; The Kaifeng synagogue; More about doufu; Kudos; Awards for the past
| Fall |
2019 | 26(3) |
Traditional Chinese Medicinal Practices
| Summer |
2018 | 25(2) |
Ulanqab Foods in Inner Mongolia
| Winter |
2019 | 26() |
Wine and Foods in Many Ages
| Fall |
2019 | 26(3) |
Yuan Dynasty Foods
| Fall |
2019 | 26(3) |
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