Suchergebnisse

Cooking Classics: China feature 42 traditional and modern Chinese dishes represent the best of the Dragon of the East's rich culinary history, with distinct cooking styles that are reflective of the unique cuisines of each region. Each dish will be joy to explore, with simple, concise explanations and background details provided in the recipes.

"It started out as a simple labour of love for her family, and grew to become a national phenomenon. Mrs Lee Chin Koon (1907–1980), mother of Singapore's founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes. She had intended to pass down the secrets of her homecooked Peranakan and local dishes, perfected over the years in her very own kitchen, to her children and grandchildren. In 1974, her heritage recipes were eventually published as Mrs Lee's Cookbook, and were embraced by an entire nation. Her book has since seen numerous reprints, and has become widely accepted as one of the leading authorities on Peranakan and local cuisine in Singapore. Since the original version remains out of print, Mrs Lee's granddaughter Shermay Lee has faithfully reworked these well-loved heirloom recipes into two fully illustrated cookbooks, The New Mrs Lee's Cookbook: Volume 1 and Volume 2, launched in 2003 and 2004 respectively. These revised editions have become well-loved classics in their own right, showcasing the richness and diversity of modern Peranakan cooking, while staying true to its traditional roots. The first volume won the prestigious Gourmand World Cookbook Awards in 2003. This second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, features a mix of Chinese, Malay and Eurasian dishes, and also includes anecdotes explaining their origins. New sections have also been added, including: A list of key ingredients to start a Peranakan kitchen; Tips and advice on how to entertain the Peranakan way; Tips on healthier versions of Peranakan dishes and Peranakan secrets revealed"--

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush strugg

Intro -- Title Page -- Dedication -- Foreword -- Introduction -- Chapter 1: Noisy Jim -- Chapter 2: Port of Refuge -- Chapter 3: Feelin' de Vibe -- Chapter 4: No Money, No Island -- Chapter 5: A Very Ferocious People -- Chapter 6: Love in the Time of Apartheid -- Chapter 7: Soupe Chinoise -- Chapter 8: The Man Who Walked from China -- Chapter 9: Like a John Woo Movie -- Chapter 10: Fantasia Chinesca -- Chapter 11: The Great Escape -- Chapter 12: Into the Heart of the Amazon -- Chapter 13: A Passage to India -- Chapter 14: Tea in the Himalayas -- Chapter 15: Last Tango in Argentina -- Chapter 16: Have You Eaten Yet? -- Epilogue -- Photographs -- Acknowledgements -- About the Author -- Permissions -- Index -- Copyright.

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele

Cooking oil fumes contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to cooking oil fumes (COF) and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation (GEE) analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient [β], β= 0.06, 95% CI 0.001 to 0.12) and (β= 0.07, 95% CI 0.001 to 0.13), respectively. Exposure to PAHs, or other compounds in cooking-oil fumes, may cause both oxidative DNA damage and lipid peroxidation.