Cooking From China’s Fujian Province

08-12-05 Newman 021

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 http://www.hippocrenebooks.com/store/p138/Cooking_from_China%27s_Fujian_Province.html

Author Bio

Presented By:

Jacqueline M. Newman is Professor Emeritus of Queens College, the City University of New York, and editor of Flavor and Fortune, a magazine dedicated to the Science and Art of Chinese Cuisine, available by subscription at www.flavorandfortune.com. She has also been the Chairperson of the Department of Family, Nutrition and Exercise Sciences, and before that, the Department of Home Economics at Queens College.

Dr. Newman is currently consultant to various food companies, journals, restaurants and related facilities; and writes a monthly column for Asian Restaurant News. Her most recent books include Chinese-American Foods, Customs and Culture, Melting Pot: An Annotated Biography and Guide to Food and Nutrition Information for Ethnic Groups in America, Second Edition, and her latest, Cooking from China’s Fujian Province.