Jacqueline M. Newman is a professor emerita at
Queens College-CUNY, specializing in
Chinese cuisine
Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...
, history,
gastronomy
Gastronomy is the study of the relationship between Human food, food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well ver ...
, and food culture.
Considered a trailblazer in the field, Newman has authored numerous books on the subject of Chinese cuisine and is the editor-in-chief of the ''Flavor and Fortune'', a periodical focusing on the science and art of Chinese cuisine.
She has also served on the awards committee of
James Beard Foundation
The James Beard Foundation is an American non-profit culinary arts organization based in New York City. It was named after James Beard, a food writer, teacher, and cookbook author. Its programs include guest-chef dinners to scholarships for asp ...
and on Board of Directors of the Food Exhibition Museum in
Suzhou, China
Suzhou is a major prefecture-level city in southern Jiangsu province, China. As part of the Yangtze Delta megalopolis, it is a major economic center and focal point of trade and commerce.
Founded in 514 BC, Suzhou rapidly grew in size by the ...
.
Academics
Newman originally earned degrees for elementary school teaching from kindergarten to grade 8, however her academic career began by teaching Chinese cooking in the Home-Economics Department at Queens College-CUNY. This involvement in Chinese cuisines in the department led her to continue earn her Masters and
Doctorate in home economics.
[
The subject of her doctoral thesis originated with a discussion with ]New York University
New York University (NYU) is a private university, private research university in New York City, New York, United States. Chartered in 1831 by the New York State Legislature, NYU was founded in 1832 by Albert Gallatin as a Nondenominational ...
Professor Ruth Linke, and involved comparing the dietary habits of culturally Chinese people in China and versus the United States. Since then, Chinese and Asian cuisines and food habits has been the focus of her academic research.[
In 2002, Newman gifted to ]Stony Brook University
Stony Brook University (SBU), officially the State University of New York at Stony Brook, is a public university, public research university in Stony Brook, New York, United States, on Long Island. Along with the University at Buffalo, it is on ...
a historically significant collection of over 4000 pieces of audio and visual material on Chinese food culture, medicine, and history and Chinese cookbooks.[ Known as the ''Jacqueline M. Newman Chinese Cookbook Collection'', it "...provides a valuable record of the Chinese Diaspora that has carried its rich cuisine to every corner of the globe." In 2013, Newman is looking to hand over her position as the editor-in-chef for ''Flavor and Fortune''.]
Contributions
Her books include:
* ''Chinese Cookbooks: An Annotated English-Language Compendium'' (1987)
* ''Cooking from China's Fujian Province'' and ''Food Culture in China'' (2004).
Awards
For her key role in the Western study of Chinese cuisine, Jacqueline M. Newman has garnered several accolades:
*2009 Amelia Award
*2010 Most Influential Personalities in American Chinese Restaurant Industry
References
External links
2009 Amelia Award speech
''Confucius Was A Foodie''
segment by Christine Cushing interviewing Newman
Flavor & Fortune
website
{{DEFAULTSORT:Newman, Jacqueline M.
1932 births
Living people
American women academics
American editors
New York University alumni
Queens College, City University of New York faculty
Food historians
21st-century American women writers
American food writers
American cookbook writers
American women food writers