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Cooking from
China's Fujian
Province (NY:
Hippocrene
Books, August,
2008)
explores the
people and foods
from a province
across the
Straits from
Taiwan. With
roots in seven
early Min
tribes, the
foods of this
province benefit
from an
abundance of
wild and
cultivated foods
from its
mountains
and fertile
flatlands and
access to many
animals living
in both, and
those found in
the waters along
and beyond its
extensive
coastline. Fujianese
food
influences benefit
from the comings
and going of a
people who were
and still are
frequent land
and
seafarers, now
air travelers.
Dr. Newman's
talk will
discuss all of
these,
include cultural
and historical
background of
the people of
this
province, ingredients
and equipment
they use, their
daily, holiday
and banquet
meals, and their
foods and
restaurants in
New York City.
Five Chinese
food experts
have touted the
book's
information calling
its recipes
clear and
eminently
readable, the
book insightful,
well-researched, and
well-written.
Her December 5th
talk promises to
expand
horizons about
the foods and
food habits of
the Fujianese,
theirs a cuisine
considered one
of the eight
best in China.
To purchase a
copy of Cooking
China's Fujian
Province, please
visit
http://www.hippocrenebooks.com/book.aspx?id=1547
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