Chop Fry Watch Learn Fu Pei Mei And The Making Of Modern Chinese Food
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Author | : Michelle T. King |
Publisher | : W. W. Norton & Company |
Total Pages | : 259 |
Release | : 2024-05-07 |
Genre | : Biography & Autobiography |
ISBN | : 1324021292 |
A New York Times Book Review Editors' Choice A spirited new history of Chinese food told through an account of the remarkable life of Fu Pei-mei, the woman who brought Chinese cooking to the world. In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother’s copies of Fu Pei-mei’s Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu’s story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world. In Chop Fry Watch Learn, King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of Fu’s life enables us to see Chinese food as both an inheritance of tradition and a truly modern creation, influenced by the historical phenomena of the postwar era. These include a dramatic increase in the number of women working outside the home, a new proliferation of mass media, the arrival of innovative kitchen tools, and the shifting diplomatic fortunes of China and Taiwan. King reveals how and why, for audiences in Taiwan and around the world, Fu became the ultimate culinary touchstone: the figure against whom all other cooking authorities were measured. And Fu’s legacy continues. Her cookbooks have become beloved emblems of cultural memory, passed from parent to child, wherever diasporic Chinese have landed. Informed by the voices of fans across generations, King illuminates the story of Chinese food from the inside: at home, around the family dinner table. The result is a revelatory work, a rich banquet of past and present tastes that will resonate deeply for all of us looking for our histories in the kitchen.
Author | : 傅培梅 |
Publisher | : 橘子文化事業有限公司 |
Total Pages | : 382 |
Release | : 2004 |
Genre | : Cooking |
ISBN | : 9789867997333 |
This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Distributed by Tsai Fong Books, Inc.
Author | : Pʻei-mei Fu |
Publisher | : |
Total Pages | : 398 |
Release | : 1974 |
Genre | : Cooking, Chinese |
ISBN | : |
Author | : Shuhui Huang |
Publisher | : Wei Chuans Cooking |
Total Pages | : 205 |
Release | : 1983 |
Genre | : Cooking |
ISBN | : 9780941676083 |
Bilingual: English and Chinese.
Author | : Gok Wan |
Publisher | : Penguin UK |
Total Pages | : 240 |
Release | : 2016-12-01 |
Genre | : Cooking |
ISBN | : 0718193709 |
Not only is Gok Wan one of the UK's top fashion stylists, but he can cook too! Gok's fantastic book, Gok Cooks Chinese, contains 80 personal and family recipes, which are not only delicious and healthy but incredibly simple to make. Gok's love and passion for Chinese food and cooking techniques shine through from every page. From his unique perspective he gives us his personal and modern take on the Chinese food that he grew up eating, drawing on his Chinese heritage to give us a different angle on how to eat - for Gok, it's all about sitting down, tucking into fantastic food that is fuss-free and relaxed. Gok's food is about balance, health, flavour and fun. From his absolute favourite recipe for Prawn Wonton Noodle Soup (which he calls 'happiness in a bowl') to Perfect Fried Rice or classics like his dad's Honey-glazed Char Siu Pork, through chapters on Dim Sum, Street Food, One Pot Wonders and Feasting, you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself. Above all, Gok Wan will demystify Chinese ingredients and equipment. Gok Cooks Chinese shows us how easy it is to shop and cook just like him.
Author | : Wendy Blaxland |
Publisher | : |
Total Pages | : 32 |
Release | : 2011 |
Genre | : Cooking, Chinese |
ISBN | : 9781420290073 |
Explores the historical, cultural, and geographical influences on the cuisine of China. Includes recipes.
Author | : Ben Hill Bey |
Publisher | : Ben Hill Bey |
Total Pages | : 296 |
Release | : 2010-05-11 |
Genre | : Sports & Recreation |
ISBN | : 0557466792 |
Did Dong Hai Chuan Create The Martial Art of Ba Gua Zhang? Did he base the system on the Ancient I-Jing? Is there any connection to the I-Jing? These and other questions are examined from a compilation of historic legends and facts. Also, an overview of the necessities of Ba Gua Zhang and Internal development. Also included are Various sets from the school of Cheng Ting Hua: Da Jian set Rooster Knives set 72 Kicks set Gao Yi Sheng's Pre and post Heaven sets A large variety of applications from the various Cheng schools
Author | : Michelle T. King |
Publisher | : Bloomsbury Publishing |
Total Pages | : 304 |
Release | : 2019-07-11 |
Genre | : Social Science |
ISBN | : 1350078689 |
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
Author | : Chris Taylor |
Publisher | : Createspace Independent Publishing Platform |
Total Pages | : 0 |
Release | : 2013-05-19 |
Genre | : |
ISBN | : 9781481919142 |
When Chris Taylor went to Hong Kong in 2003 he expected to teach history to enthusiastic students, stay for two years and then go home to England. Instead he discovered the vastness of China. Ten years and 33 provinces later he became that rarest of commodities; a westerner who scratched beneath the surface and explored beyond Great Wall, shopping malls and Terracotta Warriors in order to understand this fascinating, frustrating and beautiful country. From the mega cities of the East to the wild, untamed landscapes of the West and the icebound challenges of the frozen North, Riding the Dragon is an inspiring portrayal of every province and the everyday people of a country that may shape the 21st century and yet is still little understood.
Author | : Michelle King |
Publisher | : Stanford University Press |
Total Pages | : 0 |
Release | : 2014-01-08 |
Genre | : History |
ISBN | : 9780804785983 |
Female infanticide is a social practice often closely associated with Chinese culture. Journalists, social scientists, and historians alike emphasize that it is a result of the persistence of son preference, from China's ancient past to its modern present. Yet how is it that the killing of newborn daughters has come to be so intimately associated with Chinese culture? Between Birth and Death locates a significant historical shift in the representation of female infanticide during the nineteenth century. It was during these years that the practice transformed from a moral and deeply local issue affecting communities into an emblematic cultural marker of a backwards Chinese civilization, requiring the scientific, religious, and political attention of the West. Using a wide array of Chinese, French and English primary sources, the book takes readers on an unusual historical journey, presenting the varied perspectives of those concerned with the fate of an unwanted Chinese daughter: a late imperial Chinese mother in the immediate moments following birth, a male Chinese philanthropist dedicated to rectifying moral behavior in his community, Western Sinological experts preoccupied with determining the comparative prevalence of the practice, Catholic missionaries and schoolchildren intent on saving the souls of heathen Chinese children, and turn-of-the-century reformers grappling with the problem as a challenge for an emerging nation.