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A global culinary icon

October 3, 2024

“Food is such a fundamental anchor of Chinese American identity,” historian Michelle T. King writes in “Chop Fry Watch Learn,” her new book on Taiwanese cooking pioneer Fu Pei-mei. In the book, King shares Fu’s recipe for sweet and sour boneless “squirreled” fish.

The ‘dialect of dumplings’

October 1, 2024

UNC historian Michelle T. King’s new book pays tribute to Taiwan’s Fu Pei-mei, whose 40 year-career as a cookbook author, culinary teacher and TV personality brought Chinese cooking to the world.