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Past Articles for Issue 9(4)

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'Oriental' is Passe
Winter  20029(4)
Chinese New Year Food Symbols
Winter  20029(4)
Dollars for Dumplings
Winter  20029(4)
Eel Use: Ancient and Modern
Fall  20029(4)
Herbs as Food: Hawthorn
Winter  20029(4)
Kazak Food Culture
Winter  20029(4)
Largest Chinese Cookbook Collection in the United States
Winter  20029(4)
On Many Menus in: Chicago, Washington D.C., and Singapore
Winter  20029(4)
Winter  20029(4)
Prolific and Terrific Fu Pei Mei
Fall  20029(4)
Restauranteur Bruce Ho, Part I
Winter  20029(4)
TOPICS INCLUDE: White soy sauce; Why Chinese cuisine is rarely mentined; Chinese New Year; Manchurian cuisine; Chinese cake
Fall  20029(4)
TOPICS: Lap-Souchang vinegar; Cookbooks for the holidays; Tomato use in China; A wine talk; Herbal concerns
Fall  20029(4)

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