12 Sweet & Sour Years in China


Book Description

“Twelve Sweet & Sour Years in China: True stories of an Indian” is a memoir about the experiential journey of an Indian in China starting shortly before the 2008 Beijing Olympics and ending just before COVID-19 outbreak became a pandemic. The author narrates his good and not-so-good experiences at work and in daily life through interestingly true anecdotes. It is the story of his survival and adaptability in an unfamiliar environment where everything becomes a challenge. His first-hand impressions about China and Chinese culture will leave the readers more informed, amused and surprised at the same time.




Sweet and Sour


Book Description

"Sweet and Sour" examines the history of Chinese family restaurants in the U. S. and Canada. Why did many Chinese immigrants enter this business around the end of the 19th century? What conditions made it possible for Chinese to open and succeed in operating restaurants after they emigrated to North America? How did Chinese restaurants manage to attract non-Chinese customers, given that they had little or no acquaintance with the Chinese style of food preparation and many had vicious hostility toward Chinese immigrants? The goal of "Sweet and Sour" is to understand how the small Chinese family restaurants functioned. Narratives provided by 10 Chinese who grew up in their family restaurants in all parts of the North America provide valuable insights on the role that this ethnic business had on their lives. Is there any future for this type of immigrant enterprise in the modern world of franchised and corporate owned eateries or will it soon, like the Chinese laundry, be a relic of history? Excerpts from Reviews I greatly admired and enjoyed "Sweet and Sour: Life in Chinese Family Restaurants" It does an excellent job of going over the historical background on early U. S. Chinese restaurants, unearthing lots of material new to me. And the interviews of Chinese restaurateurs opened up a whole new side to the story, of what it was like to work and live in these restaurants. Andrew Cole, "Chop Suey: A Cultural History of Chinese Food in the United States" "Sweet and Sour: Life in Chinese Family Restaurants" tackles the long-neglected topic of Chinese food with a focus on Chinese restaurants. This well-researched, thoughtfully conceptualized monograph brings academic rigor and adds historical depth, as well as the perspectives of an insightful scholar and a second-generation Chinese American, to our understanding of the development of Chinese food in the realm of public consumption in the United States and Canada. It promises to elevate that understanding to a higher level... Through this book, I hope, consumers at the ubiquitous Chinese restaurants can also gain a deeper appreciation of historical forces and human experiences that have shaped the food they now enjoy. Yong Chen, Professor of History, University of California, Irvine. "San Francisco Chinese 1850-1943: A Trans-Pacific Community." "Sweet and Sour" covers many important aspects of the Chinese restaurant business and it is a great contribution to the study of Chinese food in America. This area really deserves more attention than it has had. Haiming Liu, Prof.Ethnic & Women's Studies, Calif. State Polytechnic Univ. Pomona. I am reading your delightful book, Sweet and Sour. I especially like the "Insider Perspectives" section. Those first-hand experiences can generate a lot of potentially testable hypotheses about how the Chinese were able to provision their remote restaurants with exotic ingredients while other ethnic groups could not. Susan B. Carter, Univ. of California, Riverside Reader Comments You've made some amazing observations, wrote them down with sincerity, and I wholeheartedly support you on it. You've brought back some fond memories and I'm sure it will touch other folks like myself that have gone through it. Dave Chow When reading Sweet and Sour, I was struck by how it is both a work of scholarship and a documentation of the experience of Chinese restaurant workers. It serves to teach us about their experiences on multiple levels. Heather Lee Brings back childhood memories as most of the people interviewed are from Toisan like my family. We could always go into a new town, drop in at a Chinese restaurant and be welcomed. Dad would run out and say, "they're cousins! Rosemary Eng




Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition)


Book Description

"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).




The Food of Sichuan


Book Description

Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi




Sweet and Sour


Book Description

Take a journey to the Far East in these twenty-four clever and concise tales from China that are sure to amuse, enlighten, and entertain. Fables, parables, and jokes spanning the last two thousand years come together to create a tribute to the age-old tradition of storytelling. Whether enjoyed piecemeal or read all in one sitting, this delectable collection is a treasure to be savored. Book jacket.




Chinese Soul Food


Book Description

Any kitchen can be a Chinese kitchen with these 80 easy comfort food recipes—plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and more. Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with accessible recipes that bring comfort with a single bite or sip. These are dishes that feed the belly and speak the universal language of "mmm!" In Chinese Soul Food, you’ll find: • 80 approachable recipes for homestyle Chinese dishes • Essential tips for Chinese cooking, including wok care, rice preparation, and more • Basic Chinese pantry staples, plus acceptable substitutions for busy cooks Recipes include: • Red-braised porky belly • Dry-fried green beans • Braised-beef noodle soup • Green onion pancakes • Garlic eggplant • Hsiao-Ching Chou’s famous potstickers • And much more! Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.




The Fat Counter


Book Description

Celebrating 20 years in print, this invaluable guide shows readers how to reduce fat intake, lose weight, and protect their health. It contains the most up-to-date listings for restaurant chains and take-out foods as well as the latest news on trans fats, food labels, and more. Reissue.




China Moon Cookbook


Book Description

Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.




A Chinese Medical Reference


Book Description

The English-language literature of Chinese medicine lacks reference materials. Since the very first acupuncture programs decades ago, students have compiled lists of textbook items they need to memorize. Students today still make lists, a somewhat surprising fact in a digital age. A Chinese Medical Reference: Symptoms, Patterns, Diseases, Acupoints, Medicinals, and Formulas is a complete set of lists designed to save all the work. This comprehensive reference work is compiled to the highest professional standards from original Chinese sources, and its digital format ensures easy searchability and maximum affordability. As the title suggests, A Chinese Medical Reference: Symptoms, Patterns, Diseases, Acupoints, Medicinals, and Formulas presents the key Chinese concepts thematically in six sections, with each concept forming an entry. It presents 320+ symptoms, 130+ patterns, 130+ diseases, 400+ acupoints, 570+ medicinals, and 260+ medicinal formulas. With a total of 1,800 entries, it covers a comprehensive range of concepts, including the most-tested and commonly used, plus all the most-searched items in a course of study. Throughout, Chinese terms are given in simplified and complex characters, so that they can be found by anyone who knows Chinese. Pinyin is given in accented and unaccented form, so that users can search whether they know the tones or have a system capable of entering tone marks. General terms can be searched by English, acupoints by alphanumeric codes, and medicinals by English and Latin pharmacognostic names. The material has been drawn from other works. Symptoms, patterns, and diseases come from Chinese Medicine: Theories of Modern Practice, while acupoints, medicinals, and formulas have been extracted from our databases. Those works have all been compiled from Chinese sources, ensuring that students receive information of the same scope and quality as taught in China’s professional medical colleges. A major problem for students is terminological inconsistencies between English-language authors. One and same concept may be represented by one term in one author and by a different term in another. Even more confusing, one and same term may refer to different concepts depending on the author. A Chinese Medical Reference: Symptoms, Patterns, Diseases, Acupoints, Medicinals, and Formulas avoids this problem with rigorous consistency. Each concept is referred to by a single English term that closely mirrors the Chinese original. Wherever that concept appears, it is always referred to by the same name. When a concept is referred to by a single term every time it is used, students can develop their understanding of the concept by seeing how it used in different contexts. The digital format, so much more practical than the indexes contained in paper books, allows readers to search through a whole text, find each context, thereby enhancing their understanding. Since the digital versions of other works by Wiseman and his colleagues all use the same terminology, searches can be performed over a wide range of literature, including: Chinese Medicine: The Ideas that Shaped It Chinese Medicine: Theories of Modern Practice Comprehensive Chinese Materia Medica Concise Chinese Materia Medica Fundamentals of Chinese Acupuncture Fundamentals of Chinese Medicine Jīn Guì Yào Lüè Practical Dictionary of Chinese Medicine Shāng Hán Lùn It is difficult to emphasize enough how digital information revolutionizes the learning process. Digital searches are far more efficient than look-ups from index entries. Instead of poring over isolated text, students can trace concepts throughout the text they are reading and beyond. Instead of making hand-written notes and indelible color marks on a paper copy, e-books give readers the ability to make editable bookmarks and highlights to personalize their information according to their changing needs. This reduces the need for passive memorization by rote and makes learning an active process of constant investigation. Symptoms: The symptoms section starts with general conditions and then presents localized conditions from head to toe. This arrangement has the advantage of enhancing the traditional four examinations scheme, whereby certain symptoms of specific loci may appear in more than one of four places. Thus, all urinary symptoms are placed together, as are stool symptoms, even though they might normally be divided among the inspection, listening and smelling, and inquiry examinations in diagnostic textbooks. Each symptom is described in such as a way as to enable students to easily identify it and differentiate it from others. Indication of the patterns or diseases in which each symptom can appear further offers students avenues for further searches to develop their knowledge. Patterns: The patterns section lists the patterns included in modern Chinese-language diagnostic textbooks. The information provided includes main names, alternate names, key signs, full description, related diseases, pathogenesis, analysis of signs, treatments, combined patterns, and further developments. The content of this section is drawn from Chinese Medicine: Theories of Modern Practice. Diseases: The diseases section includes many conditions that, though scantily discussed in English language textbooks, are commonly seen in Chinese-language basic theory texts. All 130 commonly presented diseases are included. Acupoints: The acupoints section includes all 365 channel points, as well a selection of commonly used non-channel points. The information provided for each acupoint includes location (as given in modern textbooks), classical location (as given in premodern literature), local anatomy, actions, indications, stimulus applied, and point categories Medicinals: The medicinals section includes a broader range of agents than Western students are normally required to master. Items are arranged according to their actions, as in textbooks. The information provided for each item includes Chinese alternate names, properties (nature and flavor), actions and indications, dosage and method of administration, product quality, and production area. Note that the same information can be found in Comprehensive Chinese Materia Medica (Paradigm Publications, 2022), which contains over 6,000 medicinals in alphabetical order. Formulas: The formulas section is arranged according to actions, as in textbooks. The information for each item includes ingredients, method of preparation, actions, indications, formula rationale (explaining what each ingredient does), and variations. Since individual ingredients can be found in the medicinals section, and the indications can be found in the symptoms, patterns, and diseases sections, students have a vast amount of information at their fingertips in one e-book.




Arabic Medicine in China


Book Description

The Huihui Yaofang was an encyclopaedia of Near Eastern medicine compiled under the Mongol Yuan Dynasty for the benefit of themselves and Chinese medical establishments. We translate the surviving material and context it in the history and ethnobiology of the medicine described.




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