[Sca-cooks] OOP - 1917 Chinese Cookbook E-text

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Tue Jan 27 09:11:56 PST 2009


This is in English, by someone named Shiu Wong Chan, who states:

"This book is meant not only for the housewife but also for the  
restaurateur. In fact, it is written in such a clear, simple form that  
any one by following its rules can prepare dishes of rare delicacy and  
This is my purpose in writing the book. I wish to make good, tempting,  
and wholesome cooking possible for all.

Shiu Wong Chan

New York, May 18, 1917."

To my uneducated eye, there's a lot that's immediately recognizable,  
some not so recognizable, and some early emergence of the differences  
between home and restaurant cuisine. If the author is writing in New  
York in 1917, and based on some of the stuff he's providing recipes  
for, I'd think it likely he's a Southerner...


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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