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Dr. Jacqueline M. Newman Chinese Cookbook Collection Exhibit

Chinese System of Using Foods to Stay Young, The

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Chinese System of Using Foods to Stay Young, The

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Exhibition Title	A Wok Through Chinese Culinary History
Title	Chinese System of Using Foods to Stay Young, The
Author	Lu, Henry C.
Description	192pp., 22.8x16.3cm., paperback
Imprint	Sterling Publishing Company
City	New York
State	New York
Date	1996
Date.Digital	2009
Format	Monograph
ISBN	0806994606
Subject	Nutrition.
Subject 2	Longevity.
Subject 3	Diet therapy.
Subject 4	Medicine, Chinese.
Subject 5	Cookery, Chinese.
Subject 6	Medicine, Chinese Traditional.
Subject 7	Aging.
Resource Type	Electronic/Text
Abstract	The text of this herb and health book is identical to Chinese Food for Longevity, but has a different cover and title. It includes the same eighteen chapters about traditional Chinese food remedies, deficiencies, energy, tonics, Yin and Yang, and other issues ending with one chapter titled: Coping with Old-age Diseases Effectively. Before the chapters are two pages listing the content, followed by a three page preface. Included after the chapters is a four page, three column index.
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	000002985
File Name (Identifier)	000002985.tif; 43.tif
Digital Format	JP2
File Size	1367 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	2670
Image Width	1764
Colorspace	RGB
Checksum	0x8E1A791E
Rights	All rights reserved by the author.