'Chop Fry Watch Learn' and 'China in Seven Banquets': Cooking With Fu Pei-mei.

COOKING; FRENCH cooking; CONSUMERS; TAIWANESE people; CHINESE people

This article discusses two books related to Chinese cuisine. The first book, "Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food" by Michelle T. King, explores the life and career of Fu Pei-mei, a Taiwanese housewife who became a prominent figure in Chinese cooking. Fu's television career and cookbook influenced many Taiwanese women and changed the way Chinese cuisine spread globally. The second book, "China in Seven Banquets: A Flavourful History" by Thomas David DuBois, provides a condensed account of Chinese foodways throughout history and examines how encounters with non-Chinese cultures shaped China's cultural identity. The book also discusses the impact of globalization on Chinese food markets. [Extracted from the article]

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