Chop fry watch learn
In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world.
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
W.W. Norton & Company,
[2024]
|
| Edition: | First edition. |
| Subjects: |
MARC
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| 100 | 1 | |a King, Michelle Tien. |e author. |0 http://id.loc.gov/authorities/names/no2010013905 | |
| 245 | 1 | 0 | |a Chop, fry, watch, learn : |b Fu Pei-Mei and the making of modern Chinese food / |c Michelle T. King. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b W.W. Norton & Company, |c [2024] | |
| 264 | 4 | |c Ã2024 | |
| 300 | |a xxiii, 304 pages : |b illustrations, maps ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Map of Fu Pei-mei's four major Chinese culinary regions -- Introduction: In the freezer, ready to eat -- Exile and arrival -- Making a home -- Kitchen conversation: The housewife. Squirreled fish on the small screen -- For the sake of foreign reader's -- Must a housewife forget herself? -- Kitchen conversation: The working mom. Culinary ambassador to the world -- Dinner in seventeen minutes -- What she put on the table -- Kitchen conversation: The novice. A cookbook in every suitcase -- Dishes for a digital age -- Epilogue: Dumplings for all -- Acknowledgments -- Notes -- Suggested readings -- Illustration credits -- Index. | |
| 520 | |a In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world. | ||
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