Chinese Food Menus

As I mentioned at our previous book discussion I found two treasure troves of old menus from Chinese restaurants. One is from the New York Public Library and the other from the Los Angeles Public Library.

As a word of warning: neither of these sites are particularly user friendly. Best practice is to just scroll through and see all the cool stuff.

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Interview: Author Yong Chen

Here is a radio interview from Southern California Public Radio with Yong Chen. It covers a lot of what is in the book.

Next Book: Chop Suey, USA

Chop suey usa book cover chop suey USA

September’s book is Chop Suey, USA by Yong Chen, professor at UC Irvine. The discussion will be September 26th, usual time and place. Anyone interested in joining our discussion can pick up a book at the Circulation Desk.

16th Century Food

You might have been wondering: how can I, a person of the 21st Century, eat like the people of the Elizabethan era? Well curious gourmand, wonder no more! Here are some recipes you can make to re-create the foods of an era long past!

On this website: http://www.elizabethan-era.org.uk/old-elizabethan-recipes.htm, You will find a lot of recipes with links to pastries, candies, sweets and a few dinner items such as Stuffed Goose, Hen With Oysters, and Roast Pig with Pudding in its Belly.

This website: http://www.teachersfirst.com/lessons/shak-feast.cfm might be a little more feasable for the current chef.

 

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