Readings:
At this time, we have not fully determined what reading we will
require. Readings will cover both the broader cultural perspective
and Chinese cuisine from a strictly culinary perspective. Possible
sources are listed below.
For the broader cultural perspective, there are several useful
scholarly books:
- Food Culture in China, Jacqueline Newman, Greenwood Press,
2004.
- The Food of China, E. N. Anderson, Yale University Press,
1988.
- Food in Chinese Culture, K.C. Chang, Yale University Press,
1977.
Several less scholarly but interesting and useful books include:
- Fortune Cookie Chronicles, Jennifer Lee, Twelve (Hachette
Book Group USA), 2008.
- Serve the People, A Stir-Fried Journey Through China, Jen Lin-Liu, Houghton Mifflin Harcourt Publishing Company, 2008.
- Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of
Eating in China, Fuchsia Dunlop, W.W. Norton and Company,
2008.
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Many cookbooks are as much memoirs as cooking guides as are the
first few books on this list. Some of the books on this list, such as
those by Lin and Kuo, are out-of-print but can still be found
through affiliates of Amazon or Barnes and Noble and are often
quite inexpensive. (The books by Lin and Kuo are also considered
classics.)
- Potsticker Chronicles: America's Favorite Chinese Recipes,
Stuart Chang Berman, Wiley, 2004.
- The Seventh Daughter, Cecilia Chiang, Ten Speed Press, 2007.
- The Wisdom of the Chinese Kitchen : Classic Family Recipes
for Celebration and Healing, Grace Young, Simon and
Schuster, 1999.
- The Breath of the Wok: Unlocking the Spirit of Chinese Wok
Cooking Through Recipes and Lore, Grace Young, Simon and
Schuster, 2004.
- My Grandmother's Chinese Kitchen: 100 Family Recipes and
Life Lessons, Eileen Yen-Fei Lo, HP Trade, 2006.
- Florence Lin's Chinese Regional Cookbook, by Florence Lin,
Hawthorn Books, 1975.
- Florence Lin's Complete Book Of Chinese Noodles, Dumplings
and Breads, Florence Lin, Quill, 1993.
- How to Stir-Fry, Editors of Cook's Illustrated, Boston Common
Press, 1997.
- Land of Plenty, Fuchsia Dunlop, W.W. Norton, 2003.
- Simple Chinese Cooking, Kylie Kwong, Studio, 2007.
- The Chinese Kitchen, Eileen Yin-fei Lo, William Morrow
Cookbooks, 1999.
- The Key to Chinese Cooking, Irene Kuo, Knopf, 1981.
- The Modern Art of Chinese Cooking, Barbara Tropp, William
Morrow Cookbooks, 1997.
- The Revolutionary Chinese Cookbook, Fuchsia Dunlop, W.W.
Norton, 2007.
- Beyond the Great Wall: Recipes and Travels in the Other China,
Jeffry Alford and Naomi Duguid, Artisan, 2008.
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- The Last Chinese Chef, Nicole Mones, Houghton Mifflin,
2007-a carefully researched novel that talks a great deal
about Chinese cuisine.
- On Food and Cooking, Harold McGee, Scribner, 2004-a
classic text on food science.
- The Story of Tea, Heiss and Heiss, Ten Speed Press, 2007-a
thorough introduction to the teas of the world including
China.
- Seductions of Rice, Jeffry Alford and Naomi Duguid, Artisan,
1998-a thorough introduction to the rices of the world
including China.
- Flatbreads and Flavors, Jeffry Alford and Naomi Duguid,
Morrow, 1998-a thorough introduction to the flatbreads of
the world including China.
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