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Past Articles for 2013 Arrange by Author's last name
Arrange by Author's first name
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| Beverages |
Fermented Li and Chou Beverages
| Fall |
2013 | 20(3) |
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| Chinese Ethnic Minorities and Their Foods |
Bai Baked Tea in Huoshan Village
| Fall |
2013 | 20(3) |
Dali Bean Curd and Steamed Cakes
| Winter |
2013 | 20(4) |
Inner Mongolian Features and Foods
| Fall |
2013 | 20(3) |
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| Chinese Food in Asia (but not China, Hong Kong, or Taiwan) |
Chinese-Vietnamese Foods
| Summer |
2013 | 20(2) |
Malaysian-Chinese foods
| Spring |
2013 | 20(1) |
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| Chinese Food in China, Hong Kong, and/or Taiwan |
Guizhou: Province, People, and Potency
| Spring |
2013 | 20(1) |
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| Food as Herbs, Health, and Medicine |
Chinese Herbal Information
| Fall |
2013 | 20(3) |
Chinese Herbs: Overview, Talk, and Tasting
| Winter |
2013 | 20(4) |
Coltsfoot: An Ancient Chinese Herbal
| Spring |
2013 | 20(1) |
Pregnancy: Foods for Mother and Baby
| Fall |
2013 | 20(3) |
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| Food in History |
Banquets Are Bountiful
| Spring |
2013 | 20(1) |
Chinese Food History in the 20th Century
| Winter |
2013 | 20(4) |
Hakka Roots: Finding Mine In Our Food
| Summer |
2013 | 20(2) |
Hangzhou Cuisine Museum: An Artistic Food and Exhibition Hybrid
| Summer |
2013 | 20(2) |
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| Fruits, Desserts, and Other Sweet Foods |
Sugar's Many Forms and Uses
| Summer |
2013 | 20(2) |
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| Holidays and Celebrations |
Bean Curd Balls for Cheng De's New Year
| Spring |
2013 | 20(1) |
Rice Dumplings, Dragon-boat Races, and Qu Yuan
| Winter |
2013 | 20(4) |
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| Letters to the Editor |
TOPICS INCLUDE: A book of this magazine's great articles; Chinese herbs; Is bok cai correct?
| Winter |
2013 | 20(4) |
TOPICS include: Freshwater snails; Pangolin; Persimmons; Origins of Hotpot; Frying shallots: Buying tea in Hangzhou; Uses of winter melon
| Fall |
2013 | 20(3) |
TOPICS INCLUDE: Golden Palace request; Mao tai; Chopsticks; Egg usage in Lion's Head; Flavor and Fortune's website; ISACC, our parent organization; Naming minorities; Seeds found inside apricot and peach pits
| Spring |
2013 | 20(1) |
TOPICS INCLUDE: Some Lou Wai Lou history, pictures, too; Old traditional channel/meridian picture; Mooncake naming and their contents; Longevity info; The train to Tibet; The Axi minority
| Summer |
2013 | 20(2) |
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| Newman's News and Notes |
About: Frequent Requests
| Fall |
2013 | 20(3) |
About: Nuts and Chestnuts
| Winter |
2013 | 20(4) |
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| Personal Perspectives |
Dr. Jacqueline M. Newman's life-long love of Chinese food
| Summer |
2013 | 20(3) |
My Experiences in China, by Daniel W. Persing
| Fall |
2013 | 20(3) |
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| Regional Foods |
Anhui and Zhejiang,Two Classic Culinary Provinces
| Summer |
2013 | 20(2) |
Cantonese Cuisine is World Renowned
| Winter |
2013 | 20(4) |
Shandong Cuisine
| Fall |
2013 | 20(3) |
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| Religion and Religious Groups and Their Foods |
Buddhists Eating Barley. Butter, and Belap
| Spring |
2013 | 20(1) |
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| Restaurant Updates |
35 Years and The Mandarin is Better Than Ever
| Winter |
2013 | 20(4) |
Meals and Menus in Hangzhou and Shanghai
| Fall |
2013 | 20(3) |
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| Unusual Ingredients |
Caterpillar Fungus
| Summer |
2013 | 20(2) |
Jellyfish Revisited
| Spring |
2013 | 20(1) |
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| Vegetables and Vegetarian Foods |
Veggie Buds are Mustard Greens
| Winter |
2013 | 20(4) |
Yams: Perennial Tasty Tubers
| Spring |
2013 | 20(1) |
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