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Flavor & Fortune: Art and Science of Chinese Cuisine

Flavor & Fortune: Art and Science of Chinese Cuisine
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  • Flavor & Fortune: Art and Science of Chinese Cuisine

    Post #1 - December 4th, 2005, 12:42 pm
    Post #1 - December 4th, 2005, 12:42 pm Post #1 - December 4th, 2005, 12:42 pm
    I just received a sample copy of a magazine, "Flavor & Fortune: Dedicated to the Art and Science of Chinese Cuisine." The magazine is full color, appearing four times a year, and is edited by the serious Chinese food scholar Jacqueline Newman. The Winter 2005 issues has articles on "Mott Street in July", "The Story of Mo Shu Rou," and "Han Dynasty Foods." It also has restaurant reviews and some very fine book reviews. The issue also includes 21 recipes (bell fruit and jellyfish salad, star anise beef stew, mussels with hotbed leeks, etc.).

    The website is below, and the subscription is $19.50.

    Flavor and Fortune
    Institute of the Science and Art of Chinese Cuisine
    P.O. Box 91
    Kings Park, NY 11754

    http://www.flavorandfortune.com
  • Post #2 - December 4th, 2005, 12:49 pm
    Post #2 - December 4th, 2005, 12:49 pm Post #2 - December 4th, 2005, 12:49 pm
    HI,

    I was looking over the website, for an extra $10.50 one can then join: ISACC, the Institute for the Advancement of the Science and Art of Chinese Cuisine!

    This magazine has been carrying on for just over 10 years! So much good stuff to catch up on!

    Thanks!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - August 22nd, 2013, 11:31 pm
    Post #3 - August 22nd, 2013, 11:31 pm Post #3 - August 22nd, 2013, 11:31 pm
    Hi,

    I was reminded of this website earlier this evening. There are quite a few articles on their website. If one were doing studies on Chinese food and culture, they have a pretty complete index of articles from their back issues.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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