Cooking From China's Fujian Province
by Jacqueline M. Newman

[December 05, 2008]


Cooking from China's Fujian Province (NY: Hippocrene Books, August, 2008) explores the people and foods from a province across the Straits from Taiwan.  With roots in seven early Min tribes, the foods of this province benefit from an abundance of wild and cultivated foods from its mountains and fertile flatlands and access to many animals living in both, and those found in the waters along and beyond its extensive coastline.  Fujianese food influences benefit from the comings and going of a people who were and still are frequent land and seafarers, now air travelers.

Dr. Newman's talk will discuss all of these, include cultural and historical background of the people of this province, ingredients and equipment they use, their daily, holiday and banquet meals, and their foods and restaurants in New York City.  Five Chinese food experts have touted the book's information calling its recipes clear and eminently readable, the book insightful, well-researched, and well-written.  Her December 5th talk promises to expand horizons about the foods and food habits of the Fujianese, theirs a cuisine considered one of the eight best in China.

To purchase a copy of Cooking China's Fujian Province, please visit






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