On September 24, SBU students, faculty, staff and neighbors gathered for a panel discussion on “Chinese and Diasporic Food, Identity, and Memory: A Panel Discussion.” The event was supported by the Jacqueline M. Newman Endowed Fund. Dr. Jacqueline M. Newman delivered opening remarks and SBU professors and scholars Timothy August (Department of English), Nerissa Balce (Department of Asian and Asian American Studies), Shirley Lim (Department of History), and E.K. Tan (Department of English) discussed food, memory, and identity in Chinese, diasporic, and colonial contexts. This special event highlighted the Jacqueline M. Newman Chinese Cookbook Collection, fostered an engaging dialogue on this under-documented topic, and celebrated the Mid-Autumn Festival. Afterward, all were invited to sample a variety of mooncakes and view a display of mooncake molds, books, and artifacts from the Newman Collection. The program was organized and hosted by Stony Brook University Libraries, Special Collections & University Archives, and the University Libraries’ Equity, Inclusion, and Diversity Committee.
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: more than 5,000 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,
Jacqueline M. Newman Chinese Cookbook Collection
A Special Collection at Stony Brook University
Search the Collection (enter keyword string: newman chinese cookbook)
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.
The Library of Congress subject headings were used to produce this LibGuide.