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Stony Brook University

Chinese Culinary History: Articles

Resources for the study of Chinese culinary history, featuring the Dr. Jacqueline M. Newman Chinese Cookbook Collection, a special collection at Stony Brook University.

Journal Articles

A sampling of journal articles related to the history of Chinese cuisine and food culture: 

Visit the official website of Flavor and Fortune, an award winning magazine founded by Dr. Jacqueline Newman with articles on ancient and modern Chinese cuisine, recipes, and regional issues.

Anderson, Eugene. (1980). 'Heating' and 'Cooling' Foods in Hong Kong and Taiwan . Social Science Information 19(2) 237-268. doi. 10.1177/053901848001900203 

Bhandari R, Smith F. (2000). Education and food consumption in China: Household analysis and policy implications. Journal of Nutrition Education 32(4):214-.

Bower, B. (2005). A seasoned ancient state. Science News, 168(9), 132-133. 

Chau, Adam Yuet. (2010). Mao’s travelling mangoes: food as relic in revolutionary China. Past and Present. Supplement 5, 206(275).

Chee-Beng, T. & Yuling, D. (2010). The Promotion of tea in south China: Re-Inventing tradition in an old industry. Food and Foodways: Explorations in the History and Culture of, 18(3), 121-144. doi:10.1080/07409710.2010.504102

Chen, Wen. (2008). Dumpling discoveries. Beijing Review, 51(6), 21.

Chen, Yixin. (2010). When food became scarce: Life and death in Chinese villages during the Great Leap Forward Famine. Journal of the Historical Society, 10(2), 117-165. doi: 10.1111/j.1540-5923.2010.00296.x 

Cheng, Vincent (Tzu-wen). (2007). "A Four-Legged Duck?": Chinese restaurant culture in the U.S. from a cross-cultural/inter-cultural communication perspective.” China Media Research, 3(2).

Cheung, Sidney C. H. (2005). Consuming “low” cuisine after Hong Kongs handover: Village banquets and private kitchens. Asian Studies Review, 29(3) 259-273. doi: 10.1080/10357820500270110

China. European Journal of Clinical Nutrition, 59(12),1439-1448. doi: 10.1038/sj.ejcn.1602259

Cook, C. A. (1995). "Scribes, Cooks, and Artisans: Breaking Zhou Tradition", Early China 20, pp. 241-277. 

Dunlop, Fuchsia. (2008). “Letter from China: Garden of contentment. In a toxic era, a Hangzhou restaurant pursues purity.” The New Yorker, 54-64.

Guo, D., & Wang, J. (2007). The art of tea in China. Beijing: Foreign Languages Press.

Holzman, Donald. (1986). "The Cold Food Festival in Early Medieval China", Harvard Journal of Asiatic Studies 46(1) 51-79.

Houyuan Lu, Xiaoyan Yang, Maolin Ye, et al. (2005). Culinary archaeology: Millet noodles in late Neolithic China. Nature, 437(7061), 967-968. doi: 10.1038/437967a 

Huang, Chun Chang; Su, Hongxia. (2009). Climate change and Zhou relocations in early Chinese history. Journal of Historical Geography, 35(2), 297-310. doi: 10.1016/j.jhg.2008.08.006

Hui, Lu. (1994). China’s great gastronomical revolution. China Today, 43(4), 15.

J-B Qu & Z-W Zhang. (2000). Nutrient intake in Jillin Province, China, with special reference to urban-rural differences in nutrition in the Chinese continent. European Journal of Clinical Nutrition, 54(10), 741-748.

Jian-Rong Li, & Hsieh, Yun-Hwa P. (2004). Traditional Chinese food technology and cuisine. Asia Pacific Journal of Clinical Nutrition, 13(2), 147-155. 

Johnson, Bryan R. (1987). Let’s eat Chinese tonight. American Heritage, 38(8), 98-106.

Keys, J. D. (1963). Food for the emperor: Recipes of Imperial China with a dictionary of Chinese cuisine. Los Angeles: Ward Ritchie Press.

Knechtges, David R. (1997). Graually entering the realm of delight: Food and drink in early medieval China. Journal of the American Oriental Society, 117(2), 229-240.

Lai, T. C. (1984). At the Chinese table. Hong Kong: Oxford University Press.

Lai, T. C. (1978). Chinese food for thought. Hongkong: Hongkong Book Centre.

Lee S, Lee AM. (2000). Disordered Eating in Three Communities in China: A Comparative Study of Female High School Students in Hong Kong, Shenzhen, and Rural Hunan. The International Journal of Eating Disorders 27(3), 317-327.

Li, F. (1984). Zhongguo zai pei zhi wu fa zhan shi. Beijing: Ke xue chu ban she.

Li, Lillian M., & Dray-Novey, Alison. (1999). Guarding bejing’s food security in the Qing Dynasty: State, market, and police. Journal of Asian Studies, 58(4), 992-1033. 

Liang, S. (1985). Ya she tan chi. Taibei Shi: Jiu ge chu ban she. 

Liu, Y., Zhai, F., & Popkin, B. M. (2006). Trend in eating behaviours among Chinese children (1991-1997). Asia Pacific Journal of Clinical Nutrition, 15(1) 72-79.

Lo, Malinda (2001). "Authentic" Chinese Food: Chinese American Cookbooks and the Regulation of Ethnic Identity." 

Marshall, Alison R. (2009). Everyday religion and identity in a western Manitoban Chinese community: Christianity, the KMT, foodways, and related events. Journal of the American Academy of Religion, 77(3), 573-608. doi: 10.1093/jaarel/lfp043

Ming, Li, Dibley, Michael J., Sibbritt, David W., & Hong, Yan. (2010). Dietary habits and overweight/obesity in adolescents in Xi’an City, China. Asia Pacific Journal of Clinical Nutrition 19(1), 76-82.

Mintz S. W. & Tan C. B. (2001). Bean-Curd Consumption in Hong Kong. Ethnology 40(2),113-128.

Newman, Jacqueline M. (2009). China’s Dongbei cuisine. Gastronomica: The Journal of Food and Culture, 9(2) 82-86

Newman, Jacqueline M. (2001). Snakes as medicine and food. Nutrition Today, 36(1), 43.

Pettersson, Bengt. (1999). "Cannibalism in the Dynastic Histories", Bulletin of the Museum of Far Eastern Antiquities, 71, 73-189.

Pirazolli-t'Serstevens, Micele. (1990).  "The Art of Dining in the Han Period: Food Vessels from Tomb No. 1 at Mawangdui", Food and Foodways 4, pp. 209-219. 

Pitchford, P. (1993). Healing with whole foods: Oriental traditions and modern nutrition. Berkeley, Calif: North Atlantic Books. 

Pleskacheuskaya, Inesa. 92004). Mommy, where do dumplings come from? China Today, 53(10), 70-71.

Sand J., (2005). A Short History of Msg: Good Science, Bad Science, and Taste Cultures. Gastronomica 5(4),38-49.

Seung-joon, Lee. (2010). Taste in numbers: science and the food problem in Republican Guangzhou, 1927-1937. Twentieth-Century China, 35(2), 81-103. doi: 10.1353/tcc.0.0027 

Shi, Z., Lien, N., Kumar, B. N., &  Holmboe-Ottesen, G. (2005). Socio-demographic differences in food habits and preferences of school adolescents in Jiangsu Province,

Smil, Vadav. (2003). Feeding China: from wanting to wasting. Current History. 102(665), 270-273.

Simonds, N. (1986). Chinese seasons. Boston: Houghton Mifflin.

Tsu, Timothy Yun Hui. (2010). Fat, spices, culture and more: Chinese food in postwar Japanese gastronomic writings. Asian Studies Review 34(1), 63-81. doi: 10.1080/10357820903568235

Watson, James L. (2000). China’s Big Mac attack. Foreign Affairs, 79(3), 120-134.

Weng, Weijian, & Chen, Junshi. (1996). The Eastern perspective on functional foods based on traditional Chinese medicine. Nutrition Reviews, 54(11), 11-17. 

Wu, Xu. (2005). The new year’s eve dinner and wormwood meal: Festival foodways as ethnic markers in Enshi prefecture. Modern China, 31(3), 353-380.

Xu, C. F. (1998). Xianggang te se xiao chi =: Distinctive snacks of Hong Kong. Xianggang: Wan li ji gou, Yin shi tian di chu ban she.

Yang, Xiaoyan. (2009). Plant crop remains from the outer burial pit of the Han Yangling Mausoleum and their significance to Early Western Han agriculture. Chinese Science Bulletin = Kexue Tongbao, 54(10), 1738-1743.

Zhiqiong June Wang; Zhu, Mingxia; Terry, Andrew. (2008). The development of franchising in China. Journal of Marketing Channels, 15(2/3), 167-184. doi: 10.1080/10466690802014021

Zuo, Huiping. (1998). Foodways of Northern China: Chinese food in China, Hong Kong, and Taiwan. Flavor and Fortune, 5(2).