Buwei Yang Chao


Chi­nese med­ical doctor and author of Eng­lish-lan­guage books includ­ing the clas­sic Chi­nese cook­book, How To Cook And Eat In Chi­nese.

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  • [amazonify]B0007ENYMA::text::::Autobi­og­ra­phy of a Chi­nese Woman[/amazonify] by Buwei Yang Chao, Put into Eng­lish by Her Hus­band Yuen­ren Chao

    One of the ear­li­est hits on the net for BYC was this book, as ref­er­enced in the syl­labus for a history class at the Col­lege of William and Mary, “Women in Mod­ern Chi­na” (History 490C05, Fall 1995, prof. Ernst Schwintzer) [tory/hist490c05.html”>arc]

  • [amazonify]0394719832::text::::How to Order and Eat in Chi­nese to Get the Best Meal in a Chi­nese Restau­rant[/amazonify]

  • [amazonify]B0014YQJMO::text::::How To Cook And Eat In Chi­nese[/amazonify]

    A clas­sic. Inven­tion (as a result of her writ­ing style) of the term stir-fry (1945). The Tigers & Straw­ber­ries blog has a nice mem­oir of the book.


For further reference

[amazonify]0394719832[/amazonify] [amazonify]B0014YQJMO[/amazonify] [amazonify]0571031625[/amazonify] [amazonify]B001RPXJA0[/amazonify]
[amazonify]B000TW29RQ[/amazonify] [amazonify]B0007ENYMA[/amazonify]

First published on February 25th, 2009 at 3:44 pm (EST) and last modified on February 25th, 2009 at 3:49 pm (EST).

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