Wednesday, April 25, 2012 at 1 p.m.
CHINESE CUISINE: ITS HISTORY, ART, AESTHETICS & CULINARY APPEAL
by Dr. Jacqueline M. Newman
Dr. Jacqueline M. Newman founded, and for nineteen years, has edited the award-winning magazine Flavor and Fortune. It is the first and the only American English-language quarterly about Chinese food and Chinese
dietary culture. Her devotion to research and promotion of this dietary culture is well-known world-wide and is the pursuit of a lifetime of efforts, Her collection of over 3,000 books and complementary research materials is a
special collection at Stony Brook University Libraries.
Food tasting follows in main lobby.
For additional information, please contact the Charles B. Wang Center’s Office of Asian/American Programs
by email at wangcenter@stonybrook.edu, by telephone at (631) 632-4400, or
www.stonybrook.edu/wang.
Free and open to the public!
For more information about Chinese Cuisine
University Libraries Chinese Culinary History research guide
Dr. Jacqueline M. Newman Chinese Cookbook Collection at Special Collections & University Archives
Event sponsored by Wang Center’s Asian and Asian American Programs, University Libraries and the Confucius Institute.
Kristen Nyitray
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