Past Articles for Issue 10(2)


Chinese Ethnic Minorities and Their Foods
Yi People and Their Food	Summer	2003	10(2)

Chinese Food in China, Hong Kong, and/or Taiwan
Yunnan Cuisine	Summer	2003	10(2)

Chinese Food in the Middle East
Savoring Diversity on the Silk Road	Summer	2003	10(2)

Chinese Food in the USA
On Menus: In New York	Summer	2003	10(2)

Equipment and Techniques
Chopsticks and Woks	Summer	2003	10(2)

Fish and Seafood
One Food Five Flavors, continued	Summer	2003	10(2)

Fruits, Desserts, and Other Sweet Foods
Mango Slurp Fest	Summer	2003	10(2)

Holidays and Celebrations
Ching Ming and a Walk in the Mountains	Summer	2003	10(2)

Letters to the Editor
TOPICS INCLUDE: Tripe differences; Hunanese restaurant; Silkies; Sichuan-style Chow Mein; A helpful thickener; Pagination error	Summer	2003	10(2)

People
A Buffalonian's Journey to Jewish Shanghai	Summer	2003	10(2)

Sauces, Seasonings, and Spices
Chinese Spice Cupboard: Cinnamon	Spring	2003	10(2)
Soy Sauce: A Factory Visit and Tasting	Spring	2003	10(2)

Vegetables and Vegetarian Foods
Silk Squash	Summer	2003	10(2)