Past Articles for 1995

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About this magazine
The Institute for the Advancement of the Science & Art of Chinese Cuisine	Fall	1995	2(3)

Beef
Beef: The New Favorite	Summer	1995	2(2)

Beverages
Rice Wine article by Wonona Chang written in 1995	Summer	1995	2(2)
Tea: The Quintessential Chinese Beverage	Winter	1995	2(4)

Chinese Food in China, Hong Kong, and/or Taiwan
Off The Menu-Taiwanese Specialities	Winter	1995	2(4)

Chinese Restaurant General Information
What is Real Chinese Food	Fall	1995	2(3)

Conferences, Meetings, Announcements, and Reports
Chinese Cuisine and the American Palate symposium	Spring	1995	2(1)
Newman's News and Notes	Winter	1995	2(4)

Dim Sum and Other Snack Foods
Crack Seed	Summer	1995	2(2)

Equipment and Techniques
Chopstick Helpers	Spring	1995	2(1)
Woks And Whys	Winter	1995	2(4)

Food as Herbs, Health, and Medicine
Recipes Can Meet Dietary Needs: Beancurd	Summer	1995	2(2)
Recipes Can Meet Dietary Needs: Dumplings	Winter	1995	2(4)
Recipes Can Meet Dietary Needs: Moon Cakes	Fall	1995	2(3)
Recipes Can Meet Dietary Needs: Steak with Green Peppers and Tomatoes	Spring	1995	2(1)

Foods and Symbolism
Chinese Zodiac	Winter	1995	2(4)

Holidays and Celebrations
Chinese New Year	Winter	1995	2(4)
Wonona's Kitchen Celebrates August Moon Festival	Fall	1995	2(3)

Letters to the Editor
TOPICS INCLUDE: Balsamic and black vinegar; Wine in cooking; Smithfield ham; The Chinese Cuisine symposium	Spring	1995	2(1)
TOPICS INCLUDE: Corn flour; Allergies to fish; Tofu	Summer	1995	2(2)
TOPICS INCLUDE: Lou Yang restaurant; Tofu size; Angong Niuhuang Wan	Winter	1995	2(4)
TOPICS INCLUDE: Wintermelon; This magazine; Sea cucumber	Fall	1995	2(3)

People
Love and Respect for the Pro, Martin Yan	Fall	1995	2(3)

Pork
Kitchen Knowledge about Roast Pork	Fall	1995	2(3)

Regional Foods
Wonona's Kitchen: More on Regional Cooking	Spring	1995	2(1)

Resources
Oriental Markets	Spring	1995	2(1)

Sauces, Seasonings, and Spices
Ginger	Winter	1995	2(4)
Sesame Oil, a featured ingredient	Spring	1995	2(1)
Soy Sauce, a featured ingredient	Summer	1995	2(2)

Unusual Ingredients
Unusual Ingredients That Some Call Precious, Others Exotic	Fall	1995	2(3)

Vegetables and Vegetarian Foods
Beancurd: History of an Ancient Protein Source	Summer	1995	2(2)
How to Use Vegetable Protein in Chinese Cooking	Spring	1995	2(1)
Kitchen Knowledge about Winter Melon	Summer	1995	2(2)
Vegetables: The Chinese Passion	Spring	1995	2(1)
Vegetarian Practices in China, Kitchen Knowledge	Spring	1995	2(1)

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