Quick Links
Books / Videos / Websites

Subject Headings

When searching by subject in the Library online calalog, use the following terminology:

Books

Food in Chinese Culture: Anthropological and Historical Perspectives

Mooncakes and Hungry Ghosts: Festivals of China

Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan, and Southeast Asia

The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan

The Von Welanetz Guide to Ethnic Ingredients: With More than 150 Recipes and Information on Buying, Storage, Preparation, and Use

The World Atlas of Food

The Unofficial Guide to Ethnic Cuisine and Dining in America

Exploring the Best Ethnic Restaurants in the Bay Area

Food in History. (Chinese Gastronomy: p.124-140+)

Everything You Want to Know About Chinese Cooking

Chinese Appetizers and Garnishes

Beyond Bok Choy: A Cook's Guide to Asian Vegetables with 70 Recipes

Asian Grills: 250 Recipes for Exotic Barbecues, Their Accompaniments
and Desserts

Dim sum: The art of Chinese tea lunch

Videos

Videos are housed in a locked case neat the Circulation Desk. Students may check out videos and view them in the Computer Lab.

A Guide to Chinese Cooking with Ken Hom, 56 minutes - VH 0006

Chinese Garnishes I, 30 minutes - VH 18631

Chinese Garnishes II, 30 minutes - VH 18632

Websites

Asia Society's Asia Food
http://asiafood.org
Find a glossary, recipes, links to cooking schools, articles, book recommendations and reviews and more.

Chinese Food History: An Anthropological Study
http://www.askasia.org/frclasrm/readings/r000044.htm
Adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, NewHaven, CT: Yale University Press, 1977. Reprinted with permission from Yale University Press.

Eating the Exotic: The Growing Acceptability of CHinese cuisine in San Francisco, 1848-1915
http://history.berkeley.edu/faculty/Martin/H101D/hsia.pdf
Paper for a college history class written by Lisa L. Hsia, bibliographic references included.

Flavor and Fortune
http://www.flavorandfortune.com/
An award-winning magazine on Chinese food edited by Jacqueline M. Newman, Professor Emeritus at Queens College-CUNY. Its website contains a selection of its early articles.

Chinese Imperial Cuisines
http://www.china.org.cn/english/imperial/25792.htm
Provides the information on the history of Imperial food, Chinese philosophies of health building, different types of cuisines, and how dishes are named.

American-Chinese Cuisines
http://en.wikipedia.org/wiki/American_Chinese_cuisine
Encyclopedia entry on American-Chinese Cuisines which includes: history; American verses traditional menus; variations; fast food chains and additonal resources.

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