Newsletters: 2010

CHSNE NEWSLETTER Fall 2010, Vol.16, No.1

《紐英崙華史會會訊》二零一零年秋季刊第十六冊第一輯

 

Sources of Chinese Produce 1890s through 1960s

1890至1960年代唐人蔬果的來源
Author: Stephanie Fan 作者: 范王柳娥    (Pages 1-5 頁)

A Brief History of Chinese American Cuisine in New England From Chop Suey to Chinatown Dining and Suburban Restaurants
從雜碎到華埠食肆和郊區餐廳–紐英崙區中菜簡史

Author: Wing-kai To 作者: 杜榮佳    (Pages 6-7 頁)

MSG and the “Chinese Restaurant Syndrome” 味精與中國餐館症候群
Author: Shauna Lo 作者: 羅薌來    (Pages 8-9 頁)

Introduction of Yat K. Tow into the Rhode Island Heritage Hall of Fame

曹煥林列入羅德島州文物名人堂
Author: John Eng-Wong 作者: 伍其暖    (Pages 10-11 頁)

Fulfilling the Community Service Requirement 履行社區服務的承諾
Author: Galin Ma 作者: 馬軼凌    (Pages 13-14 頁)

Chiang Yee, The Boston Athenaeum, and Cultural Understanding

蔣 彝: 波士頓雅典娜圖書館及文化理解   

Author: Da Zheng 作者: 鄭 達    (Pages 15-17 頁)

Remembrances: A Founder of CHSNE, David Shu Ying Wong

緬懷華史會創建人黃兆英先生    Author: Paul Chan 作者: 陳家驊    (Pages 18-19 頁)

In Memoriam David S.Y. Wong Benefactor of Kwong Kow School

悼念廣教學校恩人黃兆英先生

Author: Fung Ming Lee 作者: 湯鳳鳴    (Pages 20-21 頁)

Mount Hope Chinese Burial Grounds Database Project 望合墓園華人墳場數據庫
Author: Laura Ng 作者: 伍穎華   (Page 22 頁)

2010 CHSNE Sojourner Awards Recipient Madeline C. Wong
2010年華史會遊子獎得主黃陳美蘭   

Author: York Lo 作者: 羅元旭    ( Pages 24-27 頁)

Co-Presidents’ Report of Activities for 2009-2010 年度活動報告
Authors: Deborah Dong and Peter Kiang 作者: 聯席會長曾茂蘭、江念祖    ( Pages 28-31 頁)

CHSNE/Waterman-Waring-Langone Scholarship New Recipients:

華史會柯德文獎學金最新得獎人
Anna Nicole Dartley 沈春瑩 and Jonathan Huang 黃志福    (Pages 12-13 頁)


Need bok choy or bean sprouts? How about winter melon or fuzzy melon? Tofu or water chestnuts? Today, fresh Chinese vegetables are plentiful and delivered in refrigerated trucks—sometimes after a stint on cargo ships from South America—to Chinese community markets and, increasingly, to the local supermarket for our culinary pleasure. (Member access)

Need bok choy or bean sprouts? How about winter melon or fuzzy melon? Tofu or water chestnuts? Today, fresh Chinese vegetables are plentiful and delivered in refrigerated trucks—sometimes after a stint on cargo ships from South America—to Chinese community markets and, increasingly, to the local supermarket for our culinary pleasure. (Member access)

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