Past Articles for 1996

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Beverages
Beloved Bean Milk	Summer	1996	3(2)

Chinese Food in Asia (but not China, Hong Kong, or Taiwan)
Off the Menu - Chinese Food in Japan and about Yokohama's Chinatown	Winter	1996	3(4)

Chinese Food in China, Hong Kong, and/or Taiwan
Chinese Pastries: Taiwanese Style	Fall	1996	3(3)
Hangzhou: A Culinary Memoir	Spring	1996	3(1)
Off the Menu: Hong Kong & Guangzhou Specialities	Summer	1996	3(2)

Chinese Food in the Middle East
Culinary Promise Fulfilled - In the Promised Land	Winter	1996	3(4)

Chinese Food in the USA
Off the Menu - A New York City Sampler	Fall	1996	3(3)

Chinese Restaurant General Information
Are Chinese Restaurant Foods Healthy?	Spring	1996	3(1)
Chinese Restaurants Abroad	Winter	1996	3(4)
Patron and Restaurant Rights: Changes in Law	Winter	1996	3(4)

Conferences, Meetings, Announcements, and Reports
More Than Just Food: A Cultural ABC's Conference	Summer	1996	3(2)
The Symposium Dinner	Winter	1996	3(4)

Dim Sum and Other Snack Foods
Dim Sum: Appetizers of Your Heart's Desire	Fall	1996	3(3)

Equipment and Techniques
Chopsticks on the Grapevine	Spring	1996	3(1)
Chrysantheum Fire Pot	Spring	1996	3(1)

Fish and Seafood
Eels of China, The	Spring	1996	3(1)

Food as Herbs, Health, and Medicine
Recipes Can Meet Dietary Needs: Beef	Spring	1996	3(1)
Recipes Can Meet Dietary Needs: Chicken	Fall	1996	3(3)
Recipes Can Meet Dietary Needs: Goose	Summer	1996	3(2)
Recipes Can Meet Dietary Needs: Shrimp	Winter	1996	3(4)

Food in History
Chinese Palate and Its Pleasures, The	Summer	1996	3(2)
Early Chinese Food History	Winter	1996	3(4)
Sweet Like Honey	Summer	1996	3(2)

Foods and Symbolism
Chinese Food Symbolism: Fruits (Part I)	Spring	1996	3(1)
Chinese Food Symbolism: Meat (Part II)	Summer	1996	3(2)
Chinese Food Symbolism: Vegetables (Part III)	Fall	1996	3(3)
Chinese Food Symbolism: Vegetables (Part IV- More About Them)	Winter	1996	3(4)

Holidays and Celebrations
Chinese Banquets	Fall	1996	3(3)

Letters to the Editor
TOPICS INCLUDE: Chinese repositories; Chinese Dietary Foundation; Indonesian Chinese food	Winter	1996	3(4)
TOPICS INCLUDE: Conferences and newsletters; Fresh ginger; Fermented bean cake; This magazine	Fall	1996	3(3)
TOPICS INCLUDE: Eating eel; Tibetan tea; Bird's nest	Summer	1996	3(2)
TOPICS INCLUDE: Thanks and more; Lou Yang banquet; Technical information wanted; Vegetarian abalone; Osmanthus; Luo Han* fruit*	Spring	1996	3(1)

Newman's News and Notes
TOPICS: Ginseng; Herbal warning; Ginkgo; Vegetarian booklet	Spring	1996	3(1)
TOPICS: Healthy eating; Ethnic foods; Winning restaurant; Pharmacopeia	Summer	1996	3(2)
TOPICS: Pheasants; Origins of tofu; Ginseng; Overheating oil; Chinese herbals	Fall	1996	3(3)

Nuts and Chestnuts
Ginkgo Nuts	Spring	1996	3(1)

People
General Tso - The Mystery Man	Winter	1996	3(4)

Resources
Chinese Cookbooks at the New York Public Libary: Fact Not Folklore	Fall	1996	3(3)
Chinese Food and the Net	Winter	1996	3(4)

Sauces, Seasonings, and Spices
Cilantro	Winter	1996	3(4)
Five Spice Magic	Fall	1996	3(3)

Unusual Ingredients
More About Unusual Meats (Fish Lips, Bird's Nests, Duck Liver, Camel Paw, and Duck Tongues	Spring	1996	3(2)

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