Buwei Yang Chao
(1889–1981)
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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Books
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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]
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[amazonify]0394719832::text::::How to Order and Eat in Chinese to Get the Best Meal in a Chinese Restaurant[/amazonify]
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[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.
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For further reference
[amazonify]0394719832[/amazonify] | [amazonify]B0014YQJMO[/amazonify] | [amazonify]0571031625[/amazonify] | [amazonify]B001RPXJA0[/amazonify] |
[amazonify]B000TW29RQ[/amazonify] | [amazonify]B0007ENYMA[/amazonify] |