Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

CHINA FOOD AND CULTURE

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http://maen.huh.harvard.edu:8080/china: Biodiversity of the Hengduan Mountains Region, China has a collection of specimens.
http://www.china.org.cn/english/index.htm: China Through A Lens is the China Internet Information Center in a variety of languages. Has a range of information, facts, and figures. Is truly an information network.
http://zhongwen.com/: Chinese Characters and Culture is an online Chinese dictionary.
http://www.ChineseHomeCooking.com/: chineseHomeCooking.com website has various sections from authentic Chinese recipes, to explanation and description of Chinese cooking techniques, seasonings, and spices. We are also constantly expanding the website, and take pride in putting up the highest quality content for our visitors.
http://acc6.its.brooklyn.cuny.edu/~phalsall/: Chinese Culture Core 9 is a course available at Brooklyn College.
http://www.chineseculture.net/: Chinese Culture Net has news, bookstore, music, music store, association, translation, people links regarding Chinese.
http://www.eatingchina.com: eating china Chinese Food Culture and History - a culinary journey through the cuisine of China and Taiwan
http://www.chinesefood-recipes.com: Chinese Food-Recipes is a one-Stop Guide to Chinese Food, Cooking and Recipes with tips, glossary of ingredients and cooking terms, equipment, methods and techniques used.
http://www.cnd.org/: Chinese News Digest has chinese and English translations on-line.
http://www.echinafood.com/: eChinaFood has information and products related to Chinese food culture. Has products, information, and market information.
http://www.flavorandfortune.com/dataaccess/articlelist.cfm: Flavor & Fortune is a site with many articles that pertain to the Science of Chinese Cuisine.
http://teaching.ucdavis.edu/nut120a/0029.htm: FOOD, HISTORY, CHINA (PART 1) by Louis Grivetti
http://teaching.ucdavis.edu/nut120a/0030.htm: FOOD, HISTORY, CHINA (PART 2) by Louis Grivetti.
http://teaching.ucdavis.edu/nut120a/0031.htm: FOOD, HISTORY, CHINA (PART 3) by Louis Grivetti.
http://www.askasia.org/frclasrm/readings/r000044.htm: Food in Chinese Culture is an article adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, CT: Yale University Press, 1977. Reprinted with permission from Yale University Press.
http://www.fordham.edu/halsall/eastasia/eastasiasbook.html: Internet East Asian History Sourcebook has documents and web links.
http://www.scmp.com/: South China Morning Post, Hong Kong's English language newspaper, bringing you daily news and business updates covering Hong Kong, Greater China and Asia.
http://www.nicemeal.com/foodculture/: Quick View to Civilization of Chinese Foods is a discussion of the some 56 folks inside mainland China that have differing food habits among the many districts.

http://chinesefooddiy.com/: Authentic Chinese Recipes Chinese Foodiy has recipes, cooking tips, photo albumin, chinese cookbook and other information. Has real and healthy Chinese food - 500+ recipes, 60+ colorful Chinese dish photos, 100+ cooking tips and serving advices. Get FREE recipes emailed to you in 5 minutes.
http://www.chinesefood-recipes.com: Chinese Food-Recipes is your One-Stop Guide to Chinese Food, Cooking and Recipes with tips, glossary of ingredients and cooking terms, equipment, methods and techniques used.
http://www.recipesource.com/ethnic/asia/chinese/: SOAR Chinese recipes.
http://www.chinesefooddiy.com/links_foodcooking.htm: Chinese Fooddiy has Chinese recipes, cookbooks, programs and other information.

Maps courtesy of www.theodora.com/maps used with permission.

http://plasma.nationalgeographic.com/mapmachine/facts_fs.html?fips=CH&dynMapId=362&mainURL=http://plasma.nationalgeographic.com/mapmachine/: China, National Geographic Map Machine
http://www.prb.org/

This has a review of the early civilization in China.
http://www.archives.gov/pacific/education/4th-grade/chinese-exclusion.html: Chinese Exclusion Laws from the National Archives of the Pacific Region.
http://www.archives.gov/locations/finding-aids/chinese-immigration.html: Chinese Immigration and the Chinese in the United States is a series of articles which include: Introduction, District Courts of the United States (Record Group 21), Bureau of the Census (RG 29), U.S. Customs Service (RG 36), Immigration and Naturalization Service (RG 85), Public Health Service (RG 90), United States Attorneys (RG 118), U.S. Courts of Appeals (RG 276), United States Marshals Service (RG 527)
http://www.flavorandfortune.com/dataaccess/articlelist.cfm: Flavor & Fortune is a site with many articles that pertain to the Science of Chinese Cuisine.
Ruby Chows's Cookbook: Cover
Introduction, melon soup, chinese greens soup, fried rice, Chinese Rice, won ton soup, won ton noodles, fried won ton, Cantonese shrimp, chow yuk (mixed greens), barbecued spareribs, tomato and chicken, backwards explanation, and finally the real beginning information
Hawcock, Emory.: Cover Contents, Chapter I: Chinese foods, Utensils, Chinaware, Meats, vegetables, flavoring ingredients, purchasing and preparation, purchasing and preparation, continued, eggs, chicken and almonds for garnish, stock and sub gam, beverages, Chapter II. Soups and Semi-liquid Dishes: Yecta Mein, War Mein, sub gam bouillon, Chapter II. FISH AND EGG: Ten Sune Gune (Sweet and Sour Fish), Yew (Chinese Fish Cakes), Egg Foo Yong, Food Tay Dan (Chinese Ham and Eggs, Chapter IV. Chop Sueys: Plan Chop Suey, Chicken Chop Suey, American Style Chop Suey, Chop Suey from Canned Vegetables, Vegetable Chop Suey, Shrimp or Fish Chop Suey, Chapter V. CHOW MEINS: Plain Chow Mein, Chicken or Turkey Chow Mein, Extra Fine Chow Mein, Chapter VI: SALADS: Chinese Vegetable Salad, Mandarin Salad, Madam Butterfly Salad, Water Chestnut Salad, Chapter VII. ENTREES: Chow Lon Fon (Fried Rice), Lob York Fon (Pork Fried Rice), Boo Loo Gai (Pineapple Chicken), Chapter VIII: DESSERTS: Lychee Nuts, Preserves, Lai Yut [Moon Tarts], Gum Loo (Almond Cakes), Canton Parfait, Chapter IX. MERCHANDISING IDEAS: Chinese Bridge or Tea Lunches, Menus for Chinese Dinner or Supper Parties
Hindman, Leslie. 2002. Lustrous tea set worth $50. Albany (OR) Democrat-Herald, Corvallis (OR) Gazette-Times Mid-Valley Sunday. E11.
: Partially Excerpt Question This breakfast set belonged to my mother. My dad bought it at an estate sale.
-Rachel Sink, Thomasville, N.C.
Answer: You tea set is an example of lusterware. Lusterware is pottery or porcelain that has been given a metallic glaze. The effect is shiny and reflective (lor lustrous); hence the name.
The process has been around for a very long time. It can be dated to the Middle East in ancient times. Spanish-Moorish examples date back to the 14th century. It is found on Italian pieces from as early as the 16th century and thenceforth was included, in a variety of ways, in the repertoire of many European potters.
The process of refining the metallic glaze by firing it in a kiln was a difficult one. The failure rate was high before the 20th century. In this century the method was successfully industrialized and lusterware became quite common and affordable.
Your set is Japanese porcelain, and quite thin and delicate. In the early to middle part of this century the Japanese produced lusterware like this in very great quantity for export. There is a great deal of it still around. I have seen this set on many occasions.
As far as Japanese lusterware goes, the more expensive pieces will date from before World War II, have elaborate hand-painted designs and will be stamped by the makers whose wares are collected, such as Noritake. Even those remain quite affordable, though, and seldom exceed $100 or $200 in price.
Although your set is hand-painted, the design is rather basic and the crack in your creamer lowers the value of this set for six. I advise that you find another creamer by surfing the Internet or checking with a few local dealers. If you succeeded in replacing the reamer I would value the set at about $50.
Kim, Katherine K., Elena S. Yu, William T. Liu, Jaekyung Kim, Mary Bess Kohrs. 1993. Nutritional status of Chinese-, Korean-, and Japanese-American elderly. Journal of the American Dietetic Association 93 (12): 1416- 1422.: Abstract:
OBJECTIVE: To examine the nutritional status of three major subgroups of Asian-American elderly.
SUBJECTS: The sample consisted of 169 chinese, 90 Korean, and 50 japanese elderly who lived in five apartment buildings for senior citizens in Chicago, Ill.
MAIN OUTCOME MEASURES: Twenty-four-hour dietary recalls were used to evaluate dietary intake. Anthropometric measures of height, weight, and triceps skinfold thickness were also obtained.
RESULTS: Many Asian-American elderly consume an inadequate amount of dietary calcium. A large per entage of korean elderly also consume inadequate amounts of protein and vitamins A and C. Underweight was more common than obesity among these ethnic groups. APPLICATIONS: The information in this article provides valuable data to the Asian-american community for program planning as well as to health providers who work with individual Asian-American elderly to meet their nutrition needs.

Updated: Friday, May 26, 2006.

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