Chop, fry, watch, learn : Fu Pei-Mei and the making of modern Chinese food /
In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu...
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| Format: | Book |
| Language: | English |
| Published: |
New York :
W.W. Norton & Company,
[2024]
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| Edition: | First edition. |
| Subjects: |
| Summary: | In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world. |
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| Physical Description: | xxiii, 304 pages : illustrations, maps ; 24 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781324021285 1324021284 |