Past Articles for 2012

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Beverages
Tea is Terrific	Winter	2012	19(4)
Tea Topics and Tales	Summer	2012	19(2)

Chinese Ethnic Minorities and Their Foods
Bai Food Specialties in Dali	Winter	2012	19(4)
Bai Minority People and Their foods	Summer	2012	19(2)
Chinese Minority Weddings--Part IV: About the Buyei; Dong, and Yao People	Spring	2012	19(1)
Chinese Minority Weddings--Part V: Korean, Bai, Hani, Kazakh, Li, and Dai Peoples	Summer	2012	19(2)
Dai and Their Dishes	Fall	2012	19(3)
Dong People and Their Foods	Winter	2012	19(4)

Chinese Food in China, Hong Kong, and/or Taiwan
America’s Foods Came Early To China	Spring	2012	19(1)
China's Rice Economy	Spring	2012	19(1)
Dai Pai Dongs in China	Winter	2012	19(4)
Dali: Its Old and New Cities	Summer	2012	19(2)
Foods of Beijing: China's Royal Food	Fall	2012	19(3)
Kaifeng, Capital and Culinary	Fall	2012	19(3)
Stinky Foods and their Customs	Spring	2012	19(1)
Tianjin and Its Culinary Pleasures	Summer	2012	19(2)
Wenzhou	Spring	2012	19(1)
Yunnan: People, Places, and Culinary Pleasures, Part I	Spring	2012	19(1)
Yunnan: People, Places, and Culinary Pleasures--Part II	Fall	2012	19(3)

Chinese Food in the Middle East
Chinese Cuisine in Iran	Summer	2012	19(2)

Chinese Food in the USA
Chinatown's Noodle Houses	Fall	2012	19(3)
Kubla Khan: A Chinatown Gateway	Winter	2012	19(4)
Michael's Culinary Musings: For Belly and Brain	Winter	2012	19(4)

Eggs
Eggs Of Many Kinds	Winter	2012	19(4)

Food as Herbs, Health, and Medicine
Licorice is a Chinese Herb	Fall	2012	19(3)

Food in History
China's Early Agriculture	Winter	2012	19(4)
Cooking with Kublai Khan	Winter	2012	19(4)
Early Chinese Larders	Summer	2012	19(2)

Foods and Symbolism
Eights Are Important	Spring	2012	19(1)

Fruits, Desserts, and Other Sweet Foods
Chinese Sweet Treats	Spring	2012	19(1)
Winter Melon	Fall	2012	19(3)

Letters to the Editor
TOPICS INCLUDE: About this magazine; Five Classics and Four Books; Bai lady needs responses; Flushing NY; Chinese take-out containers; Medical therapy; Osmanthus flower colors	Winter	2012	19(4)
TOPICS INCLUDE: English-language Chinese food magazines; Research for Flavor and Fortune; Mushroom powder; Bai festival foods; Tianjin dumplings and fried dough; Take-out containers; Traditional Chinese medicine (TCM); Egg fruit is yellow sapote	Summer	2012	19(3)
TOPICS INCLUDE: Noodles; China's elderly; Home-cooked sauces; Eating camel; Wormwood; Pigs in China; Tofu fish cake; Duanwu Festival; Stuffed crullers; Beech mushrooms; Galia melon; Kaifeng; Tibetan butter churn	Spring	2012	19(1)
TOPICS INCLUDE: Tea amounts to drink; Animal tendons; Soy beans and soy foods; Silk squash and scrambled egg; Chinese population in Flushing; Medicines to take to China; Pineapple rice; Making Er Kuai after the recipes	Summer	2012	19(2)

Newman's News and Notes
TOPICS: Hangzhou; Meat in China; People in China; Chinese in America	Spring	2012	19(1)
TOPICS: Population data; Livable cities; Bean Sauce; Museums in China; Jews and Hong Kong hotels	Fall	2012	19(3)

Personal Perspectives
A Chinese Perspective (about the editor)	Fall	2012	19(3)
Martin Yan's Lifetime Achievement Award	Spring	2012	19(1)

Resources
Chinese Culinary History	Spring	2012	19(1)
Chinese Hangzhou Cuisine Museum	Winter	2012	19(4)

Restaurant Reviews
Mala Gold Medal Master in Centereach	Fall	2012	19(3)

Soups and Congees
Soups: Sweet, Savory, and Super	Winter	2012	19(4)

Vegetables and Vegetarian Foods
Chestnuts Intrigue	Summer	2012	19(2)

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