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Dr. Jacqueline M. Newman Chinese Cookbook Collection
Manuscript Collection 365
Collection Description
Donated by Dr. Jacqueline M. Newman in 2002.
Finding aid created in August 2004 by Kristen J. Nyitray and F.Berenice
Baez-Revueltas.
Preface
Scope and Content Note
Series Description
Container Listing
Cookbook Database
Preface
Queens College professor and lifetime collector of Chinese cookbooks
Jacqueline M. Newman donated her collection of more than 3,000 books
to Stony Brook University. There are over 3,000 English-language Chinese
cookbooks in the collection, which makes it the largest collection on
this area of research in the world. The books provide a valuable record
of the Chinese Diaspora that has carried its rich cuisine to every corner
of the world.
In addition to the cookbooks, Dr. Newman also donated a large set
of herbal medicine books, collections of haute cuisine magazines, archival
materials, videos, CD-Roms, and more than 4000 slides. The total donation
of more than 7,000 items is valued at $400,000. She donated 12 extensive
sets of leading cooking magazines, 175 books on Asian foods and cooking
and a collection of 125 Chinese herbal medicine books.
"I hope that this collection does more than just produce interest
in Chinese cuisine," said Dr. Newman. "Food is a lot more than
cooking. I'm looking to broaden the conceptualization of food because
it has anthropologic, sociologic, cultural and historic significance,
and more."
"I looked at several places for my collection and chose Stony Brook
for a variety of reasons. Of course, I've known President Kenny for several
years from Queens College, but the building of the new Charles B. Wang
Center celebrating Asian and American cultures and the University's desire
to build a major Asian studies program really convinced me," Dr.
Newman said. "The fact that Stony Brook has a special collections
area means that the books will be preserved in perpetuity and in the proper
fashion."
Stony Brook University President Shirley Strum Kenny said, "This
is as special as it is important to Stony Brook. It is a very important
collection for understanding the Asian American community and it will
help support our curriculum. It fits perfectly in our development of a
comprehensive Asian studies center. This will be the nucleus for building
very important surrounding collections."
In addition to properly preserving the books, the Stony Brook staff will
convert the existing annotated bibliography to a web-searchable database,
thereby making some of the contents of the cookbooks known to the world.
"Historians and social scientists are increasingly interested in
daily life," said Kristen Nyitray, Head of Stony Brook's Special
Collections. "These cookbooks open a window on immigrant lives that
otherwise remain hidden. We are honored and delighted that Dr. Newman
has chosen Stony Brook as the repository for her significant collection."
Dr. Newman has collected Chinese cookbooks for just about 50 years, ever
since she got her first Chinese cookbook as a wedding present. Chinese
cooking has since developed into her area of research and special interest.
She wrote her Ph.D. thesis on changing Chinese food habits in New York
City, is the editor and publisher of the quarterly magazine Flavor and
Fortune that is dedicated to Chinese cuisine, and in 1994 she edited Chinese
Cuisine & American Palate: The Art & Science of Chinese Cooking.
"This collection is like a child to me," she said. "It
is hard to part with it, but I know that it will be in excellent hands
at Stony Brook.
Scope and Content Note
The Jacqueline N. Newman Collection consists of five series: books;
slides; videos; CDs and DVDs; and filmstrips.
The series original order has been maintained where applicable and re-created
in others to assist researchers more easily. Items housed in acidic or
metal housings have been removed from these housings for preservation
reasons and have been placed in acid free folders and containers. All
metal fasteners have been removed and replaced in accordance with acceptedarchival
standards of preservation.
In citing the collection, please credit it as follows: Dr. Jacqueline
M. Newman Chinese Cookbook Collection, Special Collections Department,
University Libraries, Stony Brook University.
Materials within this collection may be located with the use of the collection's
finding aid available in hardcopy and online through the University's
Libraries webpage.
Series Description
Series I: Books (3,036 titles) - Search
book collection
In 2007, Stony Brook University Libraries' converted Dr. Newman's annotated bibliography
of 3,036 titles into a searchable database accessible from STARS, the Libraries' online catalog. Books may be searched
by a variety of fields, including title, author, keyword, city of publication,
and date. The database may be accessed by clicking here.
Series II: Journals and magazines, over 25 titles, including
Bon Appetit, Food and Wine, Gourmet, Journal
of the American Dietetic Association, and Saveur.
Series III: Slides (5,397 items), including images of
ancestor worship, Bangkok, China, Hong Kong, Japan, Singapore, and fruits
and vegetables.
Series IV: Videos (14 items).
Series V: CDs and DVD (18 items).
Series VI: Filmstrips (100 items).
Container Listing
Series I: Books
Series II: Journals and Magazines
Beard House
Spring 2003 - 2006
Bon Appetit
July-Dec 2002; January - December 2003 - 2006
Chef Educator Today
Summer 2003
Chow
Holiday 2004
Conference: Proceedings of the Association for the Study of Food
and Society
1987 -1988
Cook's Country
2006 (2 copies)
Cooking Light
January - November 2004; May -August, December 2005; March, April 2006
Cooks
December 2000; July 2002 to September/October 2004; January/February -
November/December 2005
Cuisine
November 2001; July 2004
Cuisine: A Feast for the Senses
1979-1984
Cuisine: An Illustrated Guide to Creative Home Cooking
September/October 2000; November/December 2000
Cuisine at Home
October 2002 - October 2004 (October 2003 missing); 2006
Digest: An Interdisciplinary Study of Food and Foodways
1998
Eating Well
Summer 2002 - 2004 (3 issues missing); February/March - December/January
2005 - 2006
Edible Boston
Summer 2006
Epicure
Winter 1972; Spring/Winter 1973; Spring 1974
Explore
January 2005
Family Consumer Sciences
April, September 2006
Feng Shui
March, April, and June 1999
Field and Feast
Spring 2005
Fine Cooking
September 2004 - Winter 2004; June/July 2006
Flavor and Fortune
Fall 2003; Winter 2005; Spring, Summer, Fall, Winter 2006
Food and Wine
October, November 2000; July - December 2002; January 2003; July, September
- December 2004; January - December 2005
Food Arts
July/August 2002; April - December 2005; January - December 2006
Food Quality
February/March, August/September 2006
Food Service Technology
Volume 1(1) 2001; September 2004; December 2004
Food Technology
March, April 2003; May, June 2004; March, April, June, July, August,
October 2006
Food & Wine
January - December 2006
Gourmet
July - December 2002; February - December 2003 (January missing); January
- November 2004; January - December 2005; January - December 2006
Healing Herbs
July 1999
Herb Companion
November 1999
Intermezzo
Volume 1(1) 2002; Volumes 2(2) and (3) 2003; Volumes 3(1) and (2); Volume
13 and 14
Italian Food, Wine and Travel
October/November 2000
Journal of Chinese Dietary Culture
Volume 1(1) and 1(2), 2005
Volume 2(2), 2006
Volume 3(1), 2007
Journal of Family and Consumer Sciences
January, April, September, November 2004
Journal of Library and Information Science
October 2004
Journal of the American College of Nutrition
August, October 2003; August, October 2004; February, April 2006
Journal of the American Dietetic Association
December 2002; January - September plus supplement 2003; August, September
2004; January, February, June, July, December 2005; February, March,
April, May 2006
Kosher Gourmet
January/February 1991
Neutraceuticals World
March/April 1999; July/August 1999; September/October 1999
Nose News
Fall/Winter 2003
Original Internist
Summer 2005
Penzeys One
Volume 1 (no. 1) 2005
Pleasures of Cooking
1978-1987
Quarterly of the Foundation of Chinese Dietary Culture
Volume 8(1) and 8(4), 2002
Volume 9(1) and 9(2) and 9(3) and 9(4), 2003
Volume 10(2) and 10(3), 2004
Volume 11(1) and 11(2), 2005
Volume 12(1) and 12(2) and 12(3) and 12(4), 2006
Sante
June 2003; May, September 2004; May, June, September, and November 2005;
March/April, June. July/August, September, November, December 2006
Saveur
November/December 1994; September/October - November/December 1995; January
- December 1996 -2005 (no April 1991); January-December 2006
Simple Cooking
No. 86
Sinorama
Volume 25 (1)
Volume 26 (6 & 10)
Volume 27 (4, 5, 6, 7, 8, 9, & 10)
Volume 28 (1, 5, 6, 7, 8, 9, 10, 11,
12)
Smithsonian
April 2006
Specialty Foods
January/February - November/December 2006
Taste of Home–Quick
Cooking
November 2000
Wegman’s Menu
Winter 2002
Series III: Slides (Boxes 1-6)
Box 1
Ancestor Worship (25)
Bangkok 1978 (128)
Cheng Zhou 1978 and 1982 (142)
China-Beijing 1980 (192)
China-Beijing 1990-91, Peking 1978(130)
China-Beijing, Peking 1980 and 1982 (162)
China-Beijing, 1978, 1980, 1982, 1991 (200)
China-Beijing 1989-1990, Peking 1978 (200)
Box 2
China-Beijing 1986 and 1989-90, Peking 1978 (160)
China-Guang Zhou 1978, 1980 and 1982 (86)
China-Hang Zhou 1986, 1988 and 1991(63)
China-Jinan 1986 (75)
Loyang 1978 (125)
China-Mt. Tai 1986 (19)
China-Qingdao 1986 (36)
China-Qufu 1986 and 1991 (31)
China-Shanghai 1980, 1982, 1986 and 1988 (301)
China-Shenzhen 1982 (11)
China-Xining and Bird Island 1988 (114)
China-Yenan 1986 and 1988 (66)
Chinese New Year and Lantern Festival (46)
Guilin (Kwliun) 1982 (28)
Box 3
Hong Kong 1976, 1978 and 1980 (252)
Japan 1980, 1994 and 2001 (238)
Maps, China (32)
Nanjing 1980 (193)
Shichachuang 1978 (242)
Singapore 2001 (23)
Suzhou 1980 (37)
Taiwan 1982(117)
Xian 1978 (234)
Box 4
Beverages (206)
Birth (7)
Birthdays (9)
Chinese Banquet Presentations (114)
Cookbooks-Chinese (11)
Cooking Equipment (37)
Dim Sum (97)
Fruits (39)
General Fruits and Vegetables (580) 3 Folders
Box 5
General Fruits and Vegetables (146)
Herbal (50)
Meats (219)
Mixed Items (365)
Restaurants and Take-Out Menus (35)
Rice (16)
Vegetables (184)
Wheat Products (124)
Yin Yang Research (22)
Box 6
Actual Foods (Appetizers to Desserts) (35)
Additives (15)
American/Teenager Consumption and Spending (15)
Digestion in Nutrition (20)
Fats and Heart Game (13)
Food Service Communications in Learning (73)
Hospital Diet Menus (17)
Humor (12)
Kitchen Equipment (37)
Minerals (37)
Pancakes and Crepes (18)
Salt in Diet (10)
Sanitation and Safety (70)
General Notes (35)
Miscellaneous (20)
Survey and Nutrition Assessment (12)
Vitamins (25)
What About Food Additives? (81)
Series IV: Videos (Boxes 7-9)
Box 7
Hadady, Letha. Asian Health Secrets
China: Amazing Marriage Customs
Su-Huei, Huang. Chinese Garnishes I: Sculptured Flowers
Su-Huei, Huang. Chinese Garnishes II: Cutting Technique
Smith, Jeff. The Chinese Kitchen with Jeff Smith
Box 8
Hong, Roger. Chinese Video Cookbook
Hom, Jen. Guide to Chinese Cooking with Ken Hom
Aoki, Rocky. Quick & Easy Chinese Cooking
Raise the Red Lantern
Chen, Helen. Stir-Fry with Helen Chen
About China, www.globetrotterstv.com
Box 9
Basic Chinese Cuisine, Video Cooking Library
Yen, Tommy and Tina Yen. Chinese Cooking at Home…It’s Easy
Ross, Rosa. Chinese Cooking with Rosa Ross, presented by Rocky Aoki
Series V: CDs and DVDs (Box 10)
Box 10
Asian American Leadership Conference: Healing and Rebuilding
New York, May 10, 2002 (2 copies)
Best of Hong Kong: The Culinary Chronicle 1996
Chang, Agnes. Agnes Chang’s Tasty Temptations
Chun, Annie. Annie Chun’s All Natural 2002
Culinary Excursion through China, 1995
Gouw, Cynthia. Cynthia Gouw’s interview with Jacqueline M. Newman
on KQED Public Radio
November 2002
Greey, Madeline. Easy Chinese Cooking with Madeline Greey
Greey, Madeline. World Cuisine Chinese 1996
Honey Barbara 2002
Matsu – Taiwan’s Guardian Goddess
Nomadic Chef Presents: Music and Recipes of the Orient
Seek – Sip – Savour – Asian Cuisine, at-sunrice 2001
Taiwan Food Showcase 2001
Taiwan Kagome Co., Ltd. Catalog
Tour Guilin 2000
Twinings Tea 2002-2003 New Product Press Kit
Visual Chinese Cookbook 1995
Xinjiang Tour
Series VI: Filmstrips (Box 11)
1-Adventures in ProTen Beef Cookery presented by Swift
2-All About Garnishes by Ekco Housewares Co. Produced by Douglas Film
Industries Chicago, IL.
3-All About Garnishes Presented by Ecko Housewares Co. Produced by Douglas
Film Industries, Chicago, IL
4-All About Knives Presented by Ecko Housewares Inc. Produced by Douglas
Film Industries Chicago, IL
5-All About Knives presented by Ekco Housewares co. Produced by Douglas
Film Industries, Chicago, IL
6-All About Rice
7-An Inside Story: Making Cereals from the Cereal Institute Inc, Chicago
8-Ann’s Additive Story
9 -Art of Brewing Tea, The by the Audio Visual School Service
10-Avocado by Calif. Avocado Board L.A, Calif., 90010
11-Ben-Hur Film Strip
12-Biscuit Bakin’ and Muffin Mixin’
13-Biscuits Plain and Fancy by the Betty Crocker Film Library, Minneapolis,
Minn.
14-Breakfast Cereals in Today’s Lifestyles by Cereal Institute Inc.
15-Careers in Home Economics by National Film Board, Canada
16-Chinese Cooking: Pepper Steak, Rice, Cucumber Salad by Encore with
booklet and cassette tape
17-Cookbook (Fish Cookbook) by the Stanley Bowman Co.
18-Crystal Touch, The Presented by Fostoria Fostoria Glass Company, West
Virginia
19-Double Duty Dishes: Planning and Purchasing for Quantity and Quality
by Reynolds Wrap produced by Animatic 20-Productions, NY
20-Dried Eggs
21-Egg Basics produced by the Poultry and Egg National Board
22-English Table Glass
23-Ethnic Foods: Chinese Cooking by Guidance Associates with booklet and
cassette tape (2 film strips, 2 cassette tapes, one booklet in box)
24-Ethnic Foods: French Cooking by Guidance Associates with booklet and
cassette tape
25-Ethnic Foods: Italian Cooking by Guidance Associates with booklet and
cassette tape
26-Ethnic Foods: The World of Ethnic Cooking by the Guidance Association
with booklet and cassette tape
27-Exploration in Nutrition Education, 1947
28-Exploration in Nutrition Education by N.Y.U Nutrition Project
29-Exploring New York City for Birds
30-Face Facts by Tussy Medicare
31-FAO In the Field
32-Feeding Your Young Children by the National Dairy Council Chicago,
IL 60606
33-Focus on Cookware
34-Food Through the Ages by the Manufacturing Chemists’ Association
Inc.
35-Foods of Hawaii: Their Cultural Background by C and H Sugar
36-Freezer Living: Freezer Techniques for Modern Living and Entertaining
by Reynolds Wrap. Produced by Animatic Productions, N.Y
37 -Fried Foods for Menu Magic produced for Procter and Gamble
38-From the Ice Age to the Frozen Food Age presented by the Kitchens of
Sara Lee
39-From the Ice Age to the Frozen Food Age presented by the Kitchens of
Sara Lee
40-General Housekeeping
41-Ground Beef: Passport to Far-away Eating
42-Ground Beef: Passport to Far-away Eating by the Evaporated Milk Association
43-Guide to Cheese Learning for Living Series by Kraft
44-Guide to Cheese Making. Learning for Living Series by Kraft
45-Guide to Vegetables Learning for Living Series by Kraft
46-Hidden Enemies in Your Home presented by Lysol Home Health Information
Bureau
47-Hooray for Chicken! by the National Broiler Council Washington, DC
20005
48-Hostess with the Mostest by Oneida Silversmiths produced by Hartley
49-How Food Is Digested Tech-O-Filmstrip by Popular Science Publishing
Audio Visual Division
50-In Praise of Lamb by the Lamb Education Center National Headquarters
Denver, CO
51-In Way to Meal Making, The by Campbell Soup Cooperation
52-Interview and How to be a Better Employee, The Part 2 produced by Award
Records and Film Co.
53-Lands of the Far East: Rivers and Rice in Thailand
54-Learning from Labels presented by the Evaporated Milk Association
55-Magic Apple Bowl Presented by Washington State Apple Commission
56-Mainliner Meals by United Air Lines
56a- Mealtime Could be Magic
57-Mealtime Planning by the Betty Crocker Film Library
58-Mix and Match for Good Meals presented by the Evaporated Milk Association
59-News Writing 1.What Makes News? by Filmstrip House
60-News Writing 2. News Story Structure by Filmstrip House
61-News Writing 3. Writing the Lead by Filmstrip House
62-News Writing 4. News Words, Sentences, and Paragraphs by Filmstrip
House
63-Nutrients in Foods Teach-O-Filmstrip by Popular Science Publishing
Audio Visual Division
64-On-Target Meals: Action for Health presented by the Evaporated Milk
Association
65-Outdoor Cooking Adventures presented by The Reynolds Wrap Kitchens
66-Outdoor Cooking Made Easier and Better by Reynolds Wrap, produced by
Animatic Productions, NY
67-Parties from Packages presented by Swift
68-Party Planning: Menus, Recipes, Decorations by Reynolds Wrap, produced
by Animatic Productions, NY
69-Patterns for Parties by Towle Silversmiths Audio Visual Associates
NY
70-Peanuts for the Good and Healthy Life by the National Peanut Council,
1979 with cassette tape
71-Pictorial Meal Planning by Del Monte Foods Distributed by California
Packing Corporation
72-Rumor Clinic by the Anti-Defamation League
73-Safeguarding Our Food, The Community Health Series McGraw-Hill Book
Co. A Young America Film Strip
74-Science Tells Us Why Food Additives Manufacturing Chemists Association
75-Secrets of Seasoning from Five Countries by McCormick
76-Secrets of Seasoning from Five Countries by McCormick
77-Shaping a Nation Part I by the National Livestock and Meat Board, 1984
with cassette tape
78-Shaping a Nation Part II by the National Live Stock and Meat Board,
1984 with cassette tape
79-Slidefilm in Teaching, The by Young America Films Inc.
80-Spending Your Food Dollars by the Money Management Institute Prudential
Plaza Chicago, IL 60601
81-Sterling Silver Art Treasure for Today by Sterling Silver Guild of
America
82-Sterling Silver on Your Table by Towle Silversmiths Produced by Caravel
Films Inc. NY
83-Sterling Silver Way, The by the Sterling Silversmiths of America produced
by Animatic Productions
84-Sterling Story, The by Towle Silversmiths Audio Visual Associates,
NY
85-Story of Coffee, The by the Pan-American Coffee Bureau, NY
86-Table Modes and Manners by the Melamine Council
87-Table Talk Etiquette Series by McGraw-Hill Book Co.
87a-Tableware Themes and Variations
88-Teflon in the Kitchen by Dupont
89-Testing Food and Nutrients Teach-O-Filmstrip by Popular Science Co.
Audio Visual Division
90-To Serve All Mankind
91-Trick of Yeast Rolls and Coffee Cakes, The by the Wheat Flower Institute
92-Vitamin C Makes a Difference by Sunkist Growers, Inc. Van Nuys, Calif.
93-Western Iceberg Lettuce: The Main Attraction Produced by Vista Production
Inc.
94-What’s In Our Food: For Second and Third Grade
95-Why Eat a Good Breakfast? From Cereal Institute
96-Why We Eat Fruit by The Stanley Bowmar Co. NY
97-World of Wonderful Foods, The
98-You, The Shopper by Money Management Institute Chicago, Ill.
99-Your Food- Chance or Choice? Presented by the National Dairy Council
and Affiliated Units, produced by Reid H Ray Film Industries
100-Your Sterling Start to Finish by Towle Silversmiths Produced by Caravel
Films, Inc. NY
Booklets
-Money Management: Your Shopping Dollar
-Teaching About Food Labeling Leader’s Guide
-Lisa Yam’s World of Family Cooking
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