Chop Fry Watch Lea: Fu Pei-Mei and the Making of Mode Chinese Food

by: Michelle T King (Author)

Publisher: W. W. Norton & Company

Publication Date: 7 May 2024

Language: English

Print Length: 336 pages

ISBN-10: 1324021284

ISBN-13: 9781324021285

Book Description

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother’s copies of Fu Pei-mei’s Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu’s story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world.In Chop Fry Watch Lea, King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of Fu’s life enables us to see Chinese food as both an inheritance of tradition and a truly mode creation, influenced by the historical phenomena of the postwar era. These include a dramatic increase in the number of women working outside the home, a new proliferation of mass media, the arrival of innovative kitchen tools, and the shifting diplomatic fortunes of China and Taiwan. King reveals how and why, for audiences in Taiwan and around the world, Fu became the ultimate culinary touchstone: the figure against whom all other cooking authorities were measured.And Fu’s legacy continues. Her cookbooks have become beloved emblems of cultural memory, passed from parent to child, wherever diasporic Chinese have landed. Informed by the voices of fans across generations, King illuminates the story of Chinese food from the inside: at home, around the family dinner table. The result is a revelatory work, a rich banquet of past and present tastes that will resonate deeply for all of us looking for our histories in the kitchen.
In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother’s copies of Fu Pei-mei’s Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu’s story and in her food, a vivid portal to another time, when a generation of middle-class, female home cooks navigated the tremendous postwar transformations taking place across the world.In Chop Fry Watch Lea, King weaves together stories from her own family and contemporary oral history to present a remarkable argument for how understanding the story of Fu’s life enables us to see Chinese food as both an inheritance of tradition and a truly mode creation, influenced by the historical phenomena of the postwar era. These include a dramatic increase in the number of women working outside the home, a new proliferation of mass media, the arrival of innovative kitchen tools, and the shifting diplomatic fortunes of China and Taiwan. King reveals how and why, for audiences in Taiwan and around the world, Fu became the ultimate culinary touchstone: the figure against whom all other cooking authorities were measured.And Fu’s legacy continues. Her cookbooks have become beloved emblems of cultural memory, passed from parent to child, wherever diasporic Chinese have landed. Informed by the voices of fans across generations, King illuminates the story of Chinese food from the inside: at home, around the family dinner table. The result is a revelatory work, a rich banquet of past and present tastes that will resonate deeply for all of us looking for our histories in the kitchen.