1. Anderson, Alan. "U.S. Congress Hears Good News on Chinese Food." Nature, 10 March 1988.
    This publication discusses Congressional acceptance on the nutritional values on Chinese food, which by past studies showed a grossly unhealthy diet for Americans.
  2. Anderson, Eugene, N. 1941- The Food of China. New Haven: Yale University Press, c1988.
    Author gives his readers information that is indisputably the reference of any researcher of Chinese food habits. China’s agriculture, social life, and customs are argued, in this timeless humanities literature.
  3. Asimov, Eric. "Via Flushing to Dumplings, Eels and Old Shanghai." New York Times 22 July 1998, F ed., 9:1.
    Article showcases a few restaurants in Flushing, New York, a secondary "Chinatown" to Chinese community in New York City.
  4. Beck, Louis Joseph, 1867-. New York’s Chinatown Microform: an Historical Presentation of it’s People and Places. New York: Bohemia Publishing Company, 1898.
    A pictorial and text presentation of New York’s Chinatown, during the earlier days of Chinese laundry alliances and restaurants.
  5. Chang, Kwang-chih, ed. Food in Chinese Culture: Anthropological and Historical Perspective. New Haven: Yale University Press, 1977.
    An anthropological and historical literary work on the food in Chinese culture. A very in-depth perspective on the subject.
  6. Chen, I-hsuan. "The Chinese Community in New York: A Study in their Cultural Adjustment, 1920-1940." Diss. American University, 1941.
    A dissertation on the subject of the Chinese community in New York, with a useful study in their cultural adjustments. Early survival methods are discussed.
  7. DeFrancis, John. Character Text for Beginning Chinese. New Haven: Yale University Press, 1976.
    A Chinese character text and workbook for students of the Chinese language. Tables of Chinese vocabulary in the form of characters are displayed, with pinyin and English translations. Linguistic usage and worksheets are provided for the student.
  8. Fabricant, Florence. "Can’t Have Chic Chinese Restaurants if the Diners won’t Pay." New York Times 23 April 1997, B ed., 5:1. (Pending annotation.)
  9. Halvorsen, Francine. The Food and Cooking of China: an Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan. New York: J. Wiley & Sons, c1996.
    The author takes us through a journey to explore Chinese Cuisine in the Provinces and Cities, Hong Kong, and Taiwan. The style of writing does not resemble a typical cookbook, as the dishes are arranged throughout the book in a way that corresponds with the author’s experiences of Chinese food, by their school.
  10. Hwang, Suien L. "You Can Feast Your Eyes All Day and Not Feel You've Seen Much." Wall Street Journal 4 March 1991.
    Article features the idiosyncrasy of person who collected 5,000+ Chinese take-out menus in New York City.
  11. Kinkead, Gwen. Chinatown: A Portrait of A Closed Society. New York: Harper Perennial, 1993.
  12. Kulganron, Corey. "In Search of Chow Mein." New York Times 23 November 1997, CY ed., 1:1.
    Author showcases some famous Chinese noodle eats in New York City.
  13. Lii, Jane H. "Chinatown, Where Fish are Cheaper." New York Times 29 November 1995, C. ed., 1:1.
    Author discusses prices of seafood, and groceries in Chinatown in comparison with other areas in New York.
  14. Lii, Jane H. "Chinatown’s Power Lunch." New York Times 4 September 1994, I ed., 1:2.
    Article discusses popularity in Chinatown’s Cuisine to New Yorkers.
  15. Lii, Jane H. "Why is this Bowl of Noodles so Cheap?" New York Times 23 April 1995, CY ed., 4:2.
    Author tells why eating in Chinatown is cheap, in comparison with other cuisine.
  16. Lo, Kenneth. The Encyclopedia of Chinese Cooking; [revised with a foreword by Florence Fabricant]. [Rev.] New Bristol Park Books ed. New York: Bristol Park Books, 1996.
    The author Lo, a longtime Chinese food expert discusses an introduction to Chinese cooking, it’s creativeness, heating methods used, chopsticks, names of Chinese dishes, texture, food materials, sauces, table condiments, dips and mixes. The book’s contents are categorized using their food types, and origin of dishes are discussed.
  17. Louie, Elaine. "A Savory Guide to the Exotica of Chinatown’s Food Vendors." New York Times 16 June 1993, C. ed.
    The article showcases Chinatown’s popular food vendors.
  18. Louie, Elaine. "The Breakfasts of Asia: The Food of Long Ago Is This Morning's Feast." New York Times 24 June 1992, Current Events ed.
    Asian breakfast foods that are seen as unsavory oddities by Westerners are discussed. Among the foods Asians find breakfast delicacies are pickled cabbage, lettuce and radish, and porridge of soybeans or rice. Several restaurants serving Japanese, Chinese and Korean breakfasts in New York are listed.
  19. Simonds, Nina. "Hong Kong Comes to the U.S., Whole Fish, Noodles and All." New York Times 1 July 1992, Current Events [A] ed., 25:3.
    Article discusses a wave of new immigrants from Hong Kong, created a new demand for the food of their homeland, and a new generation of Chinese restaurateurs has begun importing the most talented Hong Kong chefs and opening restaurants featuring Hong Kong cuisine in New York City.
  20. So, Yan-kit. Yan-kit’s Classic Chinese Cookbook. 1st American pbk. ed., 1993. London; New York: Dorling Kindersley, 1996.
    A pictorial and informative cookbook, whereby origin of Chinese food, and methods of preparation in which the Chinese use to cook are heavily emphasized. The contents are categorized by food-by-Province.
  21. Starkley, Joanne. "Chinese Fare and other Asian Delights." New York Times 13 July 1007, LI ed., 10:2.
    Another showcase of Chinese delights at very affordable prices.
  22. Starkley, Joanne. "Hong Kong, Chinatown? A Taste of Both." New York Times 2 Jan 1994, LI ed.
    Author reviews some restaurants in Chinatown.
  23. Warner, Joie. A Taste of Chinatown: America’s Native Chinese Cuisine/ Joie Warner; Designed and photographed by Drew Warner. New York: Crown Publishers, 1991, c1989.
    The author takes us through a Chinatown experience of food and fun, by sharing recipes of America’s Native Chinese Cuisine. An entertaining pictorial presentation.

    Note: The original annotated bibliography handed in to Professor Halsall, of Brooklyn College’s Core 9 China/Middle East Studies did not sufficiently meet the needs of my research on "Chinese Food in New York." This bibliography is an updated edition with reference to this project.

Copyright (c) 1998, of Jacqueline Miao.