Jacqueline M. Newman is a professor emeritus at Queens College-CUNY, specializing in

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...

, history,

gastronomy Gastronomy is the study of the relationship between 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 versed in gastr ...

, 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 a New York City-based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The prog ...

and on Board of Directors of the Food Exhibition Museum in Suzhou, China.

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 research university in New York City. Chartered in 1831 by the New York State Legislature, NYU was founded by a group of New Yorkers led by then- Secretary of the Treasury Albert Gallatin. In 1832, th ...

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 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''. Newman is also the single largest contributor and donor to the ''Harley Spiller Menus Collection'' at the University of Toronto, Scarborough, which is the world's largest collection of Chinese restaurant menus.

Contributions

Her books include: * ''Chinese Cookbooks: An Annotated English-Language Compendium'' (1987) * ''Cooking from China's Fujian Province'' and ''Food Culture in China'' (2004). She also contributed a text on Chinese cuisine to ''The Oxford Encyclopedia of Food and Drink in America''.

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 American food writers American cookbook writers Women food writers Women cookbook writers