Chinese Culinary History  

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 3,000 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.

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.

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

Finding Aid for the Collection

Search STARS Catalog for Books

Exhibition: Take a Wok Through Chinese Culinary History

Watch Videos of Lectures & Special Events

The following Library of Congress subject headings were utilized 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

On Wednesday, April 25, 2012, Dr. Dr. Jacqueline M. Newman presented "CHINESE CUISINE: HISTORY, ART, AESTHETICS & CULINARY APPEAL."

The event was sponsored by the Wang Center's Asian and Asian American Programs, University Libraries and the Confucius Institute.

Dr. Jacqueline M. Newman founded, and for nineteen years, has edited 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. Dr. Newman's devotion to research and promotion of this dietary culture is well-known world-wide and is the pursuit of a lifetime of efforts. Her collection of over 3,000 books and complementary research materials is a  special collection at Stony Brook University Libraries.

View the event flyer here.

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, Head of Special Collections and University Archives/University Archivist.

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.