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Dr. Jacqueline M. Newman Chinese Cookbook Collection Exhibit

Art and Secrets of Chinese Cookery, The

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Art and Secrets of Chinese Cookery, The

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Exhibition Title	A Wok Through Chinese Culinary History
Title	Art and Secrets of Chinese Cookery, The
Author	La Choy Food Products
Description	18pp., 10.2x15.3cm., pamphlet
Imprint	La Choy Food Products, Inc.
City	Detroit
State	Michigan
Date	1940
Date.Digital	2009
Format	Monograph
Subject	Cookery, Chinese.
Resource Type	Electronic/Text
Abstract	This booklet has thirty-eight recipes, with ingredients listed written in single paragraphs. There are no recipe categories. Before the recipes, there is a two-page introduction which includes business policies and practices, and more information about the company. The front cover design has a yellow and red dish filled with stir-fried food. There are color images thorughout the booklet and a paragraph about various La Choy products. After the recipes, there is a black and white picture of LaChoy factory. The back cover shows a Chinese dish with four fried items in it. The spelling of La Choy or LaChoy in this annotation follows style used in this booklet.
Language	EN
Exhibit Curator	Kristen J. Nyitray, Head, Special Collections and University Archives
Contributors	Kerri Tinucci, Intern, Spring 2009; Jason Torre, University Archivist
Original Owner Information	Dr. Jacqueline M. Newman Chinese Cookbook Collection
Finding Aid	http://www.stonybrook.edu/libspecial/collections/manuscripts/newman.shtml
Web Link	http://www.stonybrook.edu/libspecial/
System Number	000001009
File Name (Identifier)	000001009.tif; 132.tif
Digital Format	JP2
File Size	553.446 KB
Format.Creation	This JPEG 2000 image was created by students using in-house equipment to generate master images captured at 400 dpi, 24 bit, color setting using Adobe Photoshop 7.0 software operating on a Dell Optiplex desktop personal computer running Windows XP.
Tag	Newman collection
Image Height	1194
Image Width	1776
Colorspace	RGB
Checksum	0x1AA2ADDC
Rights	All rights reserved by the author.