Author: Michelle T. King
Publisher: W. W. Norton & Company
ISBN: 1324021292
Category : Biography & Autobiography
Languages : en
Pages : 259
Book Description
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.
Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food
Author: Michelle T. King
Publisher: W. W. Norton & Company
ISBN: 1324021292
Category : Biography & Autobiography
Languages : en
Pages : 259
Book Description
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.
Publisher: W. W. Norton & Company
ISBN: 1324021292
Category : Biography & Autobiography
Languages : en
Pages : 259
Book Description
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.
培梅食谱
Author: 傅培梅
Publisher: 橘子文化事業有限公司
ISBN: 9789867997333
Category : Cooking
Languages : zh-CN
Pages : 382
Book Description
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.
Publisher: 橘子文化事業有限公司
ISBN: 9789867997333
Category : Cooking
Languages : zh-CN
Pages : 382
Book Description
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.
Pei Mei's Chinese Cook Book
Author: Pʻei-mei Fu
Publisher:
ISBN:
Category : Cooking, Chinese
Languages : en
Pages : 398
Book Description
Publisher:
ISBN:
Category : Cooking, Chinese
Languages : en
Pages : 398
Book Description
Ba Gua Zhang a Historical Analysis
Author: Ben Hill Bey
Publisher: Ben Hill Bey
ISBN: 0557466792
Category : Sports & Recreation
Languages : en
Pages : 296
Book Description
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
Publisher: Ben Hill Bey
ISBN: 0557466792
Category : Sports & Recreation
Languages : en
Pages : 296
Book Description
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
中國菜
Author: Shuhui Huang
Publisher: Wei Chuans Cooking
ISBN: 9780941676083
Category : Cooking
Languages : en
Pages : 205
Book Description
Bilingual: English and Chinese.
Publisher: Wei Chuans Cooking
ISBN: 9780941676083
Category : Cooking
Languages : en
Pages : 205
Book Description
Bilingual: English and Chinese.
Chinese Food
Author: Wendy Blaxland
Publisher:
ISBN: 9781420290073
Category : Cooking, Chinese
Languages : en
Pages : 32
Book Description
Explores the historical, cultural, and geographical influences on the cuisine of China. Includes recipes.
Publisher:
ISBN: 9781420290073
Category : Cooking, Chinese
Languages : en
Pages : 32
Book Description
Explores the historical, cultural, and geographical influences on the cuisine of China. Includes recipes.
Culinary Nationalism in Asia
Author: Michelle T. King
Publisher: Bloomsbury Publishing
ISBN: 1350078689
Category : Social Science
Languages : en
Pages : 304
Book Description
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.
Publisher: Bloomsbury Publishing
ISBN: 1350078689
Category : Social Science
Languages : en
Pages : 304
Book Description
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.
Between Birth and Death
Author: Michelle King
Publisher: Stanford University Press
ISBN: 9780804785983
Category : History
Languages : en
Pages : 0
Book Description
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.
Publisher: Stanford University Press
ISBN: 9780804785983
Category : History
Languages : en
Pages : 0
Book Description
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.
Feng Shui Food
Author: Steven Saunders
Publisher: Lyons Press
ISBN: 9781592280056
Category : Cooking
Languages : en
Pages : 0
Book Description
Great-looking, great-tasting food that will revolutionize your meals and revitalize your life.
Publisher: Lyons Press
ISBN: 9781592280056
Category : Cooking
Languages : en
Pages : 0
Book Description
Great-looking, great-tasting food that will revolutionize your meals and revitalize your life.
Chinese Cookbook
Author: Fu Pei-Mei
Publisher:
ISBN:
Category :
Languages : en
Pages : 374
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 374
Book Description