ADMINISTRATIVE INFORMATION

Chinese Cuisine American Palate: An Anthology. Edited by Jacqueline M. Newman and Roberta Halporn.

Title
Jacqueline M. Newman Chinese Cookbook Collection

Collection Number
SC 365

OCLC Number
1151314005

Creator 
Jacqueline M. Newman
Various

Provenance 
Donated by Dr. Jacqueline M. Newman in 2002 with additional accruals received annually by gift through 2019.

Extent, Scope, and Content Note
Date: 1860-2019
Extent: More than 7,000 items
Abstract: Comprehensive collection documenting Chinese food history and culture including: one of the largest English-language Chinese cookbook collections in existence (more than 5,000 volumes); journals and magazines; slides; photographs; videos; filmstrips; artifacts; and papers of Dr. Jacqueline M. Newman. 

Collection Summary
Books: more than 5,000 volumes
Journals and magazines: more than 180 titles
Slides: 5,397 items
Videocassettes: 14 items
CDs (software and music) and DVDs: 18 items
Filmstrips: 100 items
2014 acquisition: includes artifacts, moon cake molds, a noodle maker, DVDs, and cassettes
Papers of Dr. Jacqueline M. Newman: includes research, scholarship, editorial work, correspondence, teaching materials, awards

Arrangement and Processing Note
Finding aid updated and revised by Kristen J. Nyitray in April 2020.
Print materials including books, journals, and magazines can be searched and identified using SBU Libraries' catalog "SEARCH."

Series 1: Books 
Series 2: Journals and magazines
Series 3: Slides 
Series 4: Videocassettes 
Series 5: CDs and DVDs
Series 6: Filmstrips
Series 7: 2014 acquisition 
Series 8: Artifacts
Series 9: Papers of Jacqueline M. Newman

Languages
English, Chinese, Spanish, Japanese, Indonesian, Tagalog, Spanish, French, Dutch, German

Restrictions on Access
Folders with resticted content are denoted with an asterisk (*).

Rights and Permissions 
Stony Brook University Libraries' consent to access as the physical owner of the collection does not address copyright issues that may affect publication rights. It is the sole responsibility of the user of Special Collections and University Archives materials to investigate the copyright status of any given work and to seek and obtain permission where needed prior to publication.  

Citation 
[Item], [Box], Jacqueline M. Newman Chinese Cookbook Collection, Special Collections and University Archives, Stony Brook University Libraries.

Historical Note
In 2002, Queens College professor emeritus and lifetime collector of Chinese cookbooks Jacqueline M. Newman donated her collection of more than 5,000 books, the largest collection of its kind, to Stony Brook University. These books provide a valuable record of the Chinese Diaspora that has carried its rich cuisine to every corner of the world. She has made annual donations of research materials to the collection. In 2018, she established the Jacqueline M. Newman Endowed Fund to ensure the collection is maintained in perpetuity and to support related programming.

In addition to the cookbooks, Dr. Newman also donated a large set of herbal medicine books, collections of haute cuisine magazines, archival materials, videos, CDs, and more than 4,000 slides. The initial donation of more than 7,000 items was valued at over $500,000. "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." The University Libraries converted Dr. Newman's extensive annotated bibliography to a web-searchable database accessible through the University Libraries' discovery catalog, thereby making the collection of 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 more than 50 years, beginning when she received her first Chinese cookbook as a wedding present. Chinese cooking 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 which is dedicated to Chinese cuisine, and has edited and authored many books and articles. In 2002, Dr. Newman stated, "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."

Subjects
Newman, Jacqueline M., -- 1932- --Archives.
Newman, Jacqueline M., --1932-
Chinese Americans -- Social life and customs.
Chopsticks.
Cooking, Chinese.
Cooking, Chinese -- History.
Cooking, Chinese -- Social aspects.
Cooking, American -- Social aspects.
Cooking, Asian -- Social aspects.
Chinese restaurants -- United States.
Eating customs -- China.
Eating customs -- United States.
Food habits -- United States -- History.
Food habits.
Food in popular culture -- United States.
Food in popular culture -- China.
Gastronomy.
Manners and customs.
Medicine, Chinese.
United States.
Cooking, Chinese -- Periodicals.
Flavor and Fortune.
Queens College (New York, N.Y.)

Access theResearch Guide for Searching the Collection and Researching Chinese Culinary History   

INVENTORY

Series 1: Books(information and records are accessible in SBU Libraries' catalog "SEARCH")

Series 2: Journals and Magazines(information and records are accessible in SBU Libraries' catalog "SEARCH")

Series 3: Slides

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 1989-1990, 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-Mount 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) 

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 4: Videocassettes (14 items)

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 5: CDs (software and music) and DVDs (18 items)

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 6: 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 (not received)
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

Series 7: 2014 Acquisition

Box 12
CDs and Cassettes

Instant Immersion Chinese-World Talk
Learn Chinese Now
Interactive Chinese
Pimsler Chinese
Rosetta Stone Chinese
VocabuLearn Chinese
Mandarin Chinese Language tapes
Elementary Chinese Readers 1 (study tapes 1-4)
Elementary Chinese Readers 2 (study tape 5)

Box 13
Awards and Contracts

11/28/2012: Gratitude for "Contributions to Chinese Hangzhou Cuisine Museum." Curator Dai Ning.
10/27/2013: Letter of appointment, "Honorary Professor of Culinary Tourism, Department at Zhejiang Agriculture and Business College
10/27/2013: Letter of appointment, "Visiting Research Fellow of Chinese Dietary Culture Institute at Zhejiang Gongshang University, October 2013-September 2016
11/28/2012: Contract, hiring as "Chinese Hangzhou Cuisine Museum's First Overseas Academic Advisor" 

Series 8: Artifacts

Box 14
Silk wall hangings (2)
Silvers spoons manufacturing set (pattern titled "Affection"
Color photograph: Hangzhou International Conference (November 2012)
Color photograph: Shaoxing International Food Conference (October 2013)

Boxes 15-18
Wood moon cake molds (36) 

Box 19
Noodlemaker (wood)

Series 9: Papers of Jacqueline M. Newman

Box 20
Writings and Publications

Folder 1: book, Melting Pot: An Annotated Bibliography and Guide to Food and Nutrition Information for Ethnic Groups in America, manuscript and book, 1986
Folder 2: Meal management: managing meals in the home
Folder 3: article, Chinese Food Habit Perspectives
Folder 4: article, Hot Pot Happiness
Folder 5: media, press clippings
Folder 6: article, Chinese and other Asian Food Habits
Folder 7: article, Sauces: Chinese and Western
Folder 8: bibliography, Jacqueline M. Newman 
Folder 9: article, Bamboo piths --or mushrooms
Folder 10: book, Chinese Cuisine American Palate: an Anthology
Folder 11: article, China’s Dongbei Cuisine
Folder 12: article, Guru of Chinese Dietary Culture in United States: or What I Knew About Dr. Newman, by Zhao Ronggong
Folder 13: article, A Cook’s Tour of China, by Florence Fabricant (about Dr. Newman)

Box 21
Courses and Workshops

Folder 1: course, Meal and Menu Planning
Folder 2: course, Queens College, HE 203, Meal Management
Folder 3: course, Queens College, Educational Service courses
Folder 4: course, Queens College, Undergrad courses (1 of 2)
Folder 5: course, Queens College, Undergrad courses (2 of 2)
Folder 6: course, Queens College, Earth and Environmental Lecture, “You Are What You Eat”
Folder 7: course, Home Economics
Folder 8: course, Smithtown, Adult Continuing Education
Folder 9: course, Focus University
Folder 10: course, New York Cooking Center
Folder 11: course, Seattle Pacific University, China Course
Folder 12: course, New York University, Chinese Course 

Box 22
Speeches

Folder 1: speech, Chinese Food: Are They Eating the Foods That They Ate?
Folder 2: speech, Chinese Food and Life-Cycle Events: Acculturation Perspectives in Seven Countries
Folder 3: speech, Chinese Food: Heart, Habit, and History
Folder 4: speech, Chinese Vegetarian Food for Health, Prosperity, and Ecological Balance in the New Millennium
Folder 5: speech, Food Habits: Comparative Analysis: China, Hong Kong and United States
Folder 6: speech, Food Habits of Nutrition Professionals in the People’s Republic of China
Folder 7: speech, Nutrition for the Melting Pot: Meeting Ethnic Needs, 1984
Folder 8: speech, Nutrition Update for Health Professionals
Folder 9: speech, Regional & Other Differences of Chinese Cookery
Folder 10: speech, What Are Similarities and Differences Between the Culinary Traditions of the Chinese Inside and Outside of China?Folder 11: speech, Food Habits -- Working With Special Populations
Folder 12: speech, Cooking from China’s Fujian Province
Folder 13: speech, Chinese Food from Neolithic to Now
Folder 14: speech, Sauces, Chinese and Western: Similarities and Differences, and More
Folder 15: speech, Long Island Herbal Association

Box 23
Meeting Files

Folder 1: meeting, Asian Ingredients: a Menu for Success, 2005
Folder 2: meeting, Oxford Symposium on Food & Cookery, 2008
Folder 3: meeting, Asian Foodprints: China & Hong Kong, 2009
Folder 4: meeting, Top 100 Chinese Restaurants in the USA, 2009
Folder 5: meeting, Eating Chinese, 2009
Folder 6: meeting, Innotech
Folder 7: meeting, James Beard Foundation Conference on Cuisine & Culture, 2008
Folder 8: meeting, Meetings, 1990 to 1992 (1 of 3)
Folder 9: meeting, Meetings, 1990 to 1992 (2 of 3)
Folder 10: meeting, Meetings, 1990 to 1992 (3 of 3) 

Box 24
Correspondence 

Folder 1: correspondence, 1970s
Folder 2: correspondence, restaurants, 1977
Folder 3: correspondence, American Soybean Association, 1982
Folder 4: correspondence, 1980s (1 of 7)
Folder 5: correspondence, 1980s (2 of 7)
Folder 6: correspondence, 1980s (3 of 7)
Folder 7: correspondence, 1980s (4 of 7)
Folder 8: correspondence, 1980s (5 of 7) 

Box 25
Correspondence

Folder 1: correspondence, 1980s (6 of 7)
Folder 2: correspondence, 1980s (7 of 7)
Folder 3: correspondence, Queens College, 1973 to 1979
Folder 4: correspondence, Queens College, 1989-1990 (1 of 3)
Folder 5: correspondence, Queens College, 1989-1990 (2 of 3)
Folder 6: correspondence, Queens College, 1989-1990 (3 of 3)
Folder 7: correspondence, Queens College, 1990-1994 (1 of 5)
Folder 8: correspondence, Queens College, 1990-1994 (2 of 5)
Folder 9: correspondence, Queens College, 1987-1993 (3 of 5) 

Box 26
Correspondence

Folder 1: correspondence, Queens College, 1990-1994 (3 of 4)
Folder 2: correspondence, Queens College, 1990-1994 (4 of 4)
Folder 3: correspondence, 1999
Folder 4: correspondence, 2000-2003
Folder 5: correspondence, 2004-2007
Folder 6: correspondence, 2008-2009
Folder 7: correspondence, 2010
Folder 8: undated 

Box 27
Travel

Folder 1: special tours, China, 1978-1980 (1 of 2)
Folder 2: special tours, China, 1978-1980 (2 of 2)
Folder 3: China, 1980 (1 of 2)
Folder 4: China, 1980 (2 of 2)

Box 28
Talks and Presentations

Folder 1: talks and presentations (1 of 3)
Folder 2: talks and presentations (2 of 3)
Folder 3: talks and presentations (3 of 3)
Folder 4: Top 100 Chinese Restaurants
Folder 5: Hong Kong True Light Foundation
Folder 6: Mary Sia
Folder 7: assorted files

Box 29
Talks and Presentations

Folder 1: Chinese Cuisine American Palate International Symposium, 1994
Folder 2: correspondence, 1991-1993
Folder 3: correspondence, 1994-1995
Folder 4: correspondence, 1996
Folder 5: correspondence, 1997
Folder 6: correspondence, 1998-1999
Folder 7: correspondence, 2000
Folder 8: correspondence, 2001
Folder 9: correspondence, 2003-2004
Folder 10: To Serve the “Other”: Chinese-American Immigrants in the Restaurant Business, paper for HI755 by Netta Davis
Folder 11: What is not Chinese Cooking, by Eileen Yin-Fei Lo

Box 30 

Folder 1: TBD
Folder 2: Institute of Food Technology, Directory, 2001
Folder 3: Fellows of The American Dietetic Association, Certified 1994-1997, Directory
Folder 4: School information (New Paltz, Hofstra, Boston University, New York University)
Folder 5: Dietitian Observes No Starvation in People’s Republic of China, article by Jacqueline M. Newman in The Hartford Courant, 14 October 1978
Folder 6: Perspectives on Food and Nutrition in the People’s Republic of China, by Jacqueline M. Newman, et al., 1981
Folder 7: Are Taste Perceptions Cultural Symbols: a Study of Salt and Sugar in China and the United States, by Jacqueline M. Newman and Mary Bertino
Folder 8: Queens College, Family, Nutrition, and Exercise Sciences (FNES), Bulletin, 1997-1998
Folder 9: Queens College, FNES 307
Folder 10: Queens College, FNES 636, Writing for the Professional
Folder 11: Queens College Service Award, 20 years
Folder 12: Recipes
Folder 13: Assorted related papers

Box 31

Folder 1: book: Food Culture in China, by Jacqueline M. Newman, reviews, etc.
Folder 2: Interdisciplinary Conference on Food & Culture, University of New Hampshire, 1994
Folder 3: Lim, Imogene L., articles
Folder 4: Queens College, Mellon Fellowships, 1982-1984
Folder 5: Long Island Dietetic Association (LIDA), radio programs
Folder 6: Les Dames d’Escoffier
Folder 7: Chinese food, teaching hand-outs
Folder 8: Queens College, travel reports, 1980-1988
Folder 9: Professional Development Units (PDUs)
Folder 10: Meiselman, Herbert L., The Meal
Folder 11: Cultural ABCs Conference, 1996
Folder 12:*evaluations*

Box 32

Folder 1: Greenwood Publishing
Folder 2: Community cookbooks chapter, correspondence with Anne Bower
Folder 3: Garland Publishing
Folder 4: binder: Chinese cooking classes
Folder 5: Chinese cooking classes, advertising
Folder 6: binder: Adult education
Folder 7: Chinese food, assorted articles, images and authors 

Box 33
Writings and Publications

Folder 1: book, The Melting Pot: an Ethnic Foods and Nutrition Handbook, 1984
Folder 2: conference: Chinese Cuisine American Palate, 1994, mailing lists
Folder 3: conference: Chinese Cuisine American Palate, 1994, press information (1 of 2)
Folder 4: conference: Chinese Cuisine American Palate, 1994, press information (2 of 2)
Folder 5: conference: Chinese Cuisine American Palate, 1994, conference information 
Folder 6: Halporn, Roberta, Center for Thanatology Research and Education, correspondence, publication of Chinese Cuisine American Palate

Institute for the Advancement of the Science and Art of Chinese Cuisine (ISAAC)
Folder 7: Institute for the Advancement of the Science and Art of Chinese Cuisine (ISAAC)
Folder 8: Institute for the Advancement of the Science and Art of Chinese Cuisine (ISAAC), articles of incorporation, by-laws, IRS 
Folder 9: Institute for the Advancement of the Science and Art of Chinese Cuisine (ISAAC), minutes, 1992-1995
Folder 10: Institute for the Advancement of the Science and Art of Chinese Cuisine (ISAAC), Jade Chopsticks awards, 1997 

Box 34
Awards

Folder 1: Queens College, President’s Award on Teaching Excellence, 1991
Folder 2: *Queens College, President’s Award on Teaching Excellence, 1992, vita, letters of recommendation*
Folder 3: *Queens College, President’s Award on Teaching Excellence, 1992, student evaluations (1 of 3)*
Folder 4: *Queens College, President’s Award on Teaching Excellence, 1992, student evaluations (2 of 3)*
Folder 5: *Queens College, President’s Award on Teaching Excellence, 1992, student evaluations (3 of 3)*
Folder 6: correspondence, 1994 

Box 35
Flavor and Fortune

Folder 1: Flavor and Fortune, correspondence, 1994-1996
Folder 2: Flavor and Fortune, correspondence, 1997
Folder 3: Flavor and Fortune, correspondence, 1998
Folder 4: Flavor and Fortune, correspondence, 1999
Folder 5: Flavor and Fortune, correspondence, 2000
Folder 6: Flavor and Fortune, correspondence, 2001-2002 (1 of 2)
Folder 7: Flavor and Fortune, correspondence, 2001-2002 (2 of 2)
Folder 8: Flavor and Fortune, correspondence, 2003
Folder 9: Flavor and Fortune, correspondence, 2004
Folder 10: Flavor and Fortune, correspondence, 2005
Folder 11: Flavor and Fortune, correspondence, 2006 

Box 36
Flavor and Fortune

Folder 1: Flavor and Fortune, correspondence, 2007
Folder 2: Flavor and Fortune, correspondence, 2008
Folder 3: Flavor and Fortune, correspondence, 2011
Folder 4: Flavor and Fortune
Folder 5: Flavor and Fortune, conferences and talks
Folder 6: Flavor and Fortune, distributors
Folder 7: Flavor and Fortune, financial documents
Folder 8: Flavor and Fortune, forms
Folder 9: Flavor and Fortune, potential content
Folder 10: Flavor and Fortune, printer, compositor, bulk mail, etc.
Folder 11: Flavor and Fortune, pr material
Folder 12: Flavor and Fortune, volume 8 information
Folder 13: Flavor and Fortune, volume 10 information
12 CDs of Flavor and Fortune, volumes 4-15 (1997-2008)

Box 37 
Flavor and Fortune

Folder 1: Flavor and Fortune, web permissions, 2001
Folder 2: Flavor and Fortune, 2001
Folder 3: Flavor and Fortune, 2003
Folder 4: Flavor and Fortune, 2004

Subject Files
Folder 5: Changing Images of Chinese Food and Cuisine Symposium, September 1996
Folder 6: conference: Chinese Cuisine American Palate, correspondence (1 of 3)
Folder 7: conference: Chinese Cuisine American Palate, correspondence (2 of 3)
Folder 8: conference: Chinese Cuisine American Palate, correspondence (3 of 3)
Folder 9: conference: Chinese Cuisine American Palate, packet
Folder 10: conference: Chinese Cuisine American Palate, registrations, banquet, etc.
Folder 11: newsclippings
Folder 12: assorted newsletters and magazines 

Box 38

Folder 1: meeting: American Anthropological Association, 1988
Folder 2: meeting: The American Institute of Food and Wine, 1985
Folder 3: meeting: Asians in Latin America, 1988
Folder 4: meeting: The Ethnicity of Food & Nutrition, 1984
Folder 5: meeting: Folklore Through Foodways, 1985
Folder 6: meeting: Food for Thought, 1986
Folder 7: meeting: What’s Cooking, 1984
Folder 8: meeting: International Congress of Nutrition, 1981
Folder 9: meetings: New York City, Department of Health, Bureau of Nutrition Seminars
Folder 10: research: Olfactory Identification and Discrimination Perceptions of Chinese and Americans, 1988
Folder 11: research: Theory in Applied Research, 1988
Folder 12: research: Mailed Lesson’s Effect on Iron Knowledge, 1986
Folder 13: Amelia Award, 2010 (1 of 2)
Folder 14: Amelia Award, 2010 (2 of 2)
Folder 15: awards, citations, etc.
Folder 16: American Home Economics Association (AHEA)
Folder 17: American Institute of Wine & Food
Folder 18: Culinary Historians of New York
Folder 19: Foodtalk (newsletter)
Folder 20: Top 100 Chinese Restaurants (1 of 2)
Folder 21: Top 100 Chinese Restaurants (2 of 2) 

Box 39

Folder 1: reference material
Folder 2: assorted pamphlets and marketing material
Folder 3: articles authored or co-authored by Dr. Jacqueline M. Newman (1 of 2)
Folder 4: articles authored or co-authored by Dr. Jacqueline M. Newman (2 of 2)
Folder 5: articles about Dr. Jacqueline M. Newman
Folder 6: reviews of Dr. Jacqueline M. Newman’s books
Folder 7: book reviews by Dr. Jacqueline M. Newman 

Box 40

Folder 1: food websites (1 of 3)
Folder 2: food websites (2 of 3)
Folder 3: food websites (3 of 3)
Folder 4: History of Fermented Black Soybeans (165B.C. to 2011)..., compiled by William Shurtleff  & Akiko Aoyagi (1 of 4)
Folder 5: History of Fermented Black Soybeans (165B.C. to 2011)..., compiled by William Shurtleff  & Akiko Aoyagi (2 of 4)
Folder 6: History of Fermented Black Soybeans (165B.C. to 2011)..., compiled by William Shurtleff  & Akiko Aoyagi (3 of 4)
Folder 7: History of Fermented Black Soybeans (165B.C. to 2011)..., compiled by William Shurtleff  & Akiko Aoyagi (4 of 4)

Box 41

Folder 1: biographical
Folder 2: Queens College Retirees Association
Folder 3: Asian Food Study Conferences
Folder 4: correspondence, 2013-2015
Folder 5: membership lists and directories (1 of 3)
Folder 6: membership lists and directories (2 of 3)
Folder 7: membership lists and directories (3 of 3)