Jacqueline M. Newman

Jacqueline M. Newman is a professor emeritus at Queens College-CUNY, specializing in Chinese cuisine, history, gastronomy, and food culture.[3][4] 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.[5][6] She has also served on the awards committee of James Beard Foundation and on Board of Directors of the Food Exhibition Museum in Suzhou, China.[7]

Jacqueline M. Newman
Born
Jacqueline M. Newman

1932[1][2]
NationalityAmerican
EducationNew York University
OccupationProfessor
EmployerQueens College-CUNY
Known forChinese cuisine, food culture
Awards2009 Amelia Award, 2010 Most Influential

Her books include Chinese Cookbooks: An Annotated English-Language Compendium (1987), Cooking from China's Fujian Province and Food Culture in China (2004).[8][9][10][11] She also contributed a text on Chinese cuisine to The Oxford Encyclopedia of Food and Drink in America.[12]

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.[7]

The subject of her doctoral thesis originated with a discussion with New York University 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.[7]

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.[5] 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."[13]

In 2013, Newman is looking to hand over her position as the editor-in-chef for Flavor and Fortune.[1]

Awards

For her key role in the Western study of Chinese cuisine, Jacqueline M. Newman has garnered several accolades:

  • 2009 Amelia Award [14][15]
  • 2010 Most Influential Personalities in American Chinese Restaurant Industry[16]
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References
  1. Laudan, Rachel (May 24, 2013), "Jackie Newman is seeking a new editor for Flavor and Fortune", Rachel Laudan
  2. Shurtleff, William; Aoyagi, Akiko (May 2013). History of Tofu and Tofu Products (965 CE to 2013). Soyinfo Center. p. 3576. ISBN 978-1-928914-55-6.
  3. Newman, Jacqueline M. (1 April 2001). "Chinese Food: Perceptions and Publications in the United States". Chinese Studies in History. 34 (3): 66–81. doi:10.2753/CSH0009-4633340366.
  4. Peters, Mike. "Tasty figs get new attention on China's plates, farms". China Daily. Retrieved 23 September 2016.
  5. Nyitray, Kristen J. (2014-07-17), "Dr. Jacqueline M. Newman Donates Rare and Unique Research Collections", University Libraries, Stony Brook University
  6. Laudan, Rachel. "Jackie Newman is seeking a new editor for Flavor and Fortune". Rachel Laudan blog. Retrieved 23 September 2016.
  7. Mengenhauser, Jane (2003), "Eclectic Careers: Jacqueline M. Newman" (PDF), Les Dames d' Escoffier International Quarterly, Les Dames d' Escoffier International
  8. Newman, Jacqueline M. (1987). Chinese Cookbooks: An Annotated English-Language Compendium Bibliography. New York, NY: Garland Pub. ISBN 978-0824095161.
  9. Newman, Jacqueline M. (2004). Food Culture in China. Westport, Conn.: Greenwood Press. ISBN 0313325812.
  10. Newman, Jacqueline (2007). Cooking from China's Fujian Province. New York: Hippocrene. ISBN 078181183X.
  11. "The Chinese Cookbook Project VII: Not a Cookbook, But…". Tigers and Strawberries (blog). Retrieved 23 September 2016.
  12. Andrew Smith (2013). The Oxford Encyclopedia of Food and Drink in America. OUP USA. pp. 384–395. ISBN 978-0-19-973496-2.
  13. DR. JACQUELINE M. NEWMAN CHINESE COOKBOOK COLLECTION: A Special Collection at Stony Brook University, Stony Brook University Libraries, September 21, 2016
  14. "Culinary Historians NY: Chinese Food in Today's America 3/23", Chicago Food Chat, lthForum, March 3, 2010
  15. Amelia Awards, Culinary Historians of NY
  16. "Winners: Most Influential Personalities in American Chinese Restaurant Industry", Top100 Chinese Restaurants, Chinese Restaurant News, 2010
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