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Past Articles for 2014 Arrange by Author's last name
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| Beef |
Oxtail: Adored By Emperors and Ordinary Folk
| Fall |
2014 | 21(3) |
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| Chinese Ethnic Minorities and Their Foods |
Hunan Cuisine: Sichuan's Piquant Cousin
| Winter |
2014 | 21(4) |
New Year Minority Celebrations
| Summer |
2014 | 21(2) |
Tujia: China's 7th Largest Minority
| Spring |
2014 | 21(1) |
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| Chinese Food in Central and South America |
Chinese: South of the US Border
| Winter |
2014 | 22(1) |
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| Chinese Food in China, Hong Kong, and/or Taiwan |
Hong Kong Food and Features
| Fall |
2014 | 21(3) |
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| Chinese Food in the USA |
Chinese- Americans and Their Food
| Winter |
2014 | 21(4) |
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| Eggs |
Egg Yolks: Many Kinds Used Many Ways
| Spring |
2014 | 21(1) |
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| Fish and Seafood |
Oysters and Oyster Sauce
| Winter |
2014 | 21(4) |
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| Food in History |
36 Traditional Specialties of Hangzhou Cuisine
| Winter |
2014 | 22(4) |
Father Boym Illustrates a Chinese Banquet
| Winter |
2014 | 21(4) |
Numbers: More than Enumerators
| Spring |
2014 | 21(1) |
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| Holidays and Celebrations |
Moon Cakes
| Fall |
2014 | 21(3) |
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| Lamb |
Lamb
| Spring |
2014 | 21(1) |
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| Letters to the Editor |
TOPICS INCLUDE: About Zheng He and his treasure ships; Early Chinese writings; Mandarin Restaurant in Bountiful, Utah says thanks; Recommended eatery in Austin Texas; Aromatic foods in Shaoxing; A Mongolian hangover cure; Health web sites
| Fall |
2014 | 21(3) |
TOPICS INCLUDE: Error found about numbering; The Chinese use of cupping; The mooncake exhibition at Stony Brook University; Historical Chinese food; Needing an English-language map of Hangzhou
| Winter |
2014 | 21(4) |
TOPICS INCLUDE: Hezhen ethnic minority; Chinese restaurant Top 2013 Awards wall; Mintz corrects sugar information; Yikou not a food but Qikou is; Pickled Vegetables
| Spring |
2014 | 21(1) |
TOPICS INCLUDE: Seaweeds and body organs; Lou Wai Lou's founding; Chinese Restaurant News starts; Sichuan peppercorns tingle; Beggars Chicken in Hangzhou; Children and chopstick use; Round cakes at Mid-autumn Festival
| Summer |
2014 | 21(2) |
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| Personal Perspectives |
Emerging Chefs
| Fall |
2014 | 21(3) |
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| Poultry |
Small Birds, Big Tastes
| Fall |
2014 | 21(3) |
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| Regional Foods |
Artemisia Meals in Enshi, China
| Winter |
2014 | 21(4) |
Dongbei Delicacies: The Heilongjiang, Jilin, and Liaoning Provinces
| Summer |
2014 | 21(2) |
Henan Cuisine: China's Culinary Cradle
| Winter |
2014 | 21(4) |
Hunan Cuisine: Sichuan's Piquant Cousin
| Winter |
2014 | 21(4) |
Mongolia And Its Foods
| Winter |
2014 | 21(4) |
Singapore
| Spring |
2014 | 21(1) |
Taiwan and Its Foods
| Winter |
2014 | 21(4) |
Taiwan's Birds Nest
| Fall |
2014 | 21(3) |
Uygur: China's Fifth Largest Minority Group
| Winter |
2014 | 21(4) |
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| Resources |
Flavor and Fortune:To Date
| Winter |
2014 | 21(4) |
Chopsticks: Their Interesting Hstory
| Winter |
2014 | 21(4) |
Flavor and Fortune: To Date
| Winter |
2014 | 21(4) |
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| Restaurant Reviews |
On The Menu at Golden Palace
| Winter |
2014 | 21(4) |
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| Rice, Noodles, and Other Grain Foods |
Wheat and Other Flour Foods
| Fall |
2014 | 21(3) |
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| Unusual Ingredients |
Fish Maw Revisted
| Summer |
2014 | 21(2) |
Lotus: Sacred, Special, and Symbolic
| Spring |
2014 | 21(1) |
Seaweed
| Fall |
2014 | 21(3) |
Unusual Ingredients: Updated
| Summer |
2014 | 21(2) |
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| Vegetables and Vegetarian Foods |
Bitter Melons Need Love
| Spring |
2014 | 21(1) |
Celtuce
| Summer |
2014 | 21(2) |
Chayote
| Fall |
2014 | 21(3) |
Fermented Black Beans
| Summer |
2014 | 21(2) |
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