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Stony Brook University

Chinese Culinary History: HOME

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

Introduction

In 2002, Special Collections and University Archives at Stony Brook University was the proud recipient of the Dr. Jacqueline M. Newman Chinese Cookbook Collection, the largest cookbook collection of its kind. The collection includes: over 4,000 Chinese cookbooks, books on food Chinese food culture; medicine; and history; haute cuisine magazines; archival materials; and audio visual materials.  These materials provide a valuable record of the Chinese Diaspora that has carried its rich cuisine to every corner of the globe. Dr. Newman’s extensive annotated bibliography is now available online, thereby making it accessible worldwide.

LaChoy Chinese Recipes,
ca. 1920s.

Exhibition: March 15 to June 15, 2018

The current Charles B. Wang Center exhibition Potasia: Potatoism in the East features an insightful and entertaining survey of artworks with the potato as their central subject matter. The pieces showcase a wide spectrum of potatoes, in all manner of genres and situations—from the fantastical to the realistic, and from the comedic to the serious. The potato is not only a nutritious and earthy food but, as featured in these Asian artworks, it is also an egalitarian, versatile, multifaceted, multilingual, and multidisciplinary motif. A curated selection of books from Special Collections’ Jacqueline M. Newman Chinese Cookbook Collection, the largest collection of its type in the world is included in the exhibition.

 
On view: March 15 to June 15, 2018
Art Crawl: Wednesday, March 28 at 4:30pm
Opening reception: Wednesday, March 28 at 5pm
FREE AND OPEN TO THE PUBLIC
Charles B. Wang Center Skylight Gallery

About the Collection

Jacqueline M. Newman Chinese Cookbook Collection
A Special Collection at Stony Brook University

Search the Collection Catalog

Dr. Jacqueline M. Newman is professor emerita, Queens College, and in addition to her impressive record of publication, her career as an educator, and being named the 2009 recipient of the Amelia Award, an honor bestowed for outstanding lifetime achievement in culinary history, she is the founder and editor of the award-winning magazine Flavor and Fortune. It is the first, and the only, American, English-language quarterly about Chinese food and Chinese dietary culture.

It was in 2002 that she decided to share her passion for this area of study and collecting.  Dr. Newman visited many libraries to see if there was interest in her collection. After much careful consideration, she selected our library at Stony Brook to be the home for her one of a kind collection. In the years since, she has annually donated new materials to the collection and has provided support to ensure the growth and maintenance of it. All are welcome to consult the collection by appointment. 

Online Exhibition: Moon Cakes and Their Wooden Molds

View the collection of mooncake molds here.

According to Dr. Newman, "The Chinese adore and eat moon cake delicacies. They consume them as a slice or a small wedge of one moon cake, and they enjoy them shared with family and friends during the important holiday they know as the Mid-Autumn Festival; Zhongquijie in Chinese. This event is one of their most important celebrations, second only to their New Year holiday that is also known as Spring Festival. Both of these festivals are Lunar calendar holidays."

Research Terms and Search Strategies

The Library of Congress subject headings were used to produce this LibGuide.

  • foodways--China
  • food habits--China
  • cooking, Chinese--history
  • cooking, Chinese--social aspects
  • cooking, Chinese--Manchuria
  • cooking--China--Fujian Sheng
  • cooking, Chinese--health aspects--Congresses
  • tea--China--history
  • cooking, Asian--social aspects
  • cooking, Chinese--bibliography--catalogs
  • China--social life and customs
  • food supply--China
  • medicine, Chinese, traditional
  • food habits--China--early works to 1800
  • materia medica, vegetable--China--dictionaries
  • Medicine, Chinese Traditional
  • drugs, Chinese herbal
  • dinners and dining--China--history
  • plants, edible--China
  • mushrooms--China
  • wild plants, edible--China
  • wild foods--China
  • Chinese--foreign countries

Special Collections & University Archives, Stony Brook University Libraries

Special Collections and University Archives at Stony Brook University select, acquire, preserve and provide access to rare, valuable, and scarce primary and secondary materials  in a variety of formats in support of the educational and research endeavors of Stony Brook University's students, faculty, and staff. For more information about the collections, visit the department's website.

Director & Associate Librarian

Kristen J. Nyitray's picture
Kristen J. Nyitray
Contact:
Director, Special Collections & University Archives
University Archivist
Associate Librarian
E-2320, Melville Library
Stony Brook University
Stony Brook, NY 11794-3323
t: 631.632.7119
f: 631.632.1829
e: kristen.nyitray@stonybrook.edu
Website

Online Exhibit

View the covers of the books that were featured in the 2008 exhibition
Take a Wok Through Chinese Culinary History.

Chinese-Japanese Cook Book
by Sara Bosse and
Onoto Watanna, 1914.

About this Guide

LibGuide by Lisa Patterson, Curriculum Librarian at St. Joseph's College (in fulfillment of an archival internship for the Palmer School of Library and Information Science, C.W. Post campus of Long Island University) and Kristen J. Nyitray, Director, Special Collections and University Archives, and University Archivist.