Jackie Newman has filled a unique niche in culinary history: the founding editor of Flavor and Fortune, the first and only English language quarterly devoted to Chinese food culture, Jackie has brought a high level of scholarship to exploring Chinese food, whether found in the United States and abroad. A nutritionist by training, she is the author of several well-respected books on Chinese food. In 2002, she donated her collection of more that 4,000 works of Chinese culinary culture to Long Island’s Stony Brook University to create the Jacqueline M. Newman Chinese Cookbook Collection, where it can be studied by anyone.
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