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A Tradition of Soup: Flavors from China's Pearl River Deltaby Teresa M Chen
Synopses & Reviews
Through recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies.
Following the Chinese approach to health, Teresa Chen, who was born into a family of food connoisseurs and raised by a gourmet cook, groups the recipes by seasons and health concerns according to Cantonese taxonomy: tong (simple broths, soups, and stews), geng (thickened soups), juk (rice soups or porridges), and tong shui (sweet soups), as well as noodle soups, wonton and dumpling soups, and vegetable soups. Also focusing on dahn (steaming) and louhfo (slow-cooking) soups associated with good health, the book features fresh, natural, and seasonal food. A Tradition of Soup highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. While some ingredients may seem foreign to Western readers, most are available in Chinese grocery stores.
To help readers identify and procure these items, Chen provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciation, and detailed descriptions.
About the Author
Teresa M. Chen, PhD, and her husband, Yi-Po Anthony Wu, MD, founded Pacific Complementary Medicine Center in Stockton, California, in 1993. Dr. Chen oversees community outreach and health education, organizes seminars, conferences and workshops, leads breathing and Liu Tong exercise classes, lectures to college extension and community groups, and contributes articles about food, nutrition, exercise, and complementary medicine to publications such as APA (Asian Pacific American) News and Review and Connections, an alternative newspaper published by the Peace and Justice Network.
Named the Chinese Cultural Society of Stockton's 2007 Citizen of the Year, Dr. Chen has also served on the board of the United Way of San Joaquin and of Jene Wah, Inc., a Chinese multi-service and senior citizen center. She has developed and secured funding from San Joaquin County for an Asian Nutrition Lunch program and an acupuncture-based chemical-dependency treatment program. Raised in Hong Kong, Dr. Chen graduated from Radcliffe College and received her PhD in Linguistics from the University of Hawaii. Before settling in Stockton, she was a researcher at the University of California at Berkeley and taught at San Francisco State University.
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Cooking and Food » Diet and Nutrition » Natural Healing