Journal of Oriental Studies Archives

The Cookbook That Brought Chinese Food to American Kitchens

The groundbreaking 1945 cookbook, How to Cook and Eat in Chinese, that introduced Chinese cooking to white American cooks.

Editors' Picks

Politics & History

Iran’s Protest Culture

A succession of authoritarian regimes birthed a strong tradition of collective action.

Education & Society

Alicia Gutierrez-Romine on the Strengths of the Medical Humanities

An interview with Alicia Gutierrez-Romine, who explores the parallels in historical events with contemporary public health practice and policies.

Arts & Culture

From Oriental Riviera to Global Asia: Hong Kong in Travel Posters

A collection of travel posters shared via JSTOR by Hong Kong Baptist University highlights Hong Kong’s unique place in the global imagination over the decades.

Politics & History

How to be a Modern Autocrat

In the twenty-first century, dictators are less likely than their predecessors to use violence to suppress dissent, cultivating instead “informational autocracies.”

Science & Technology

Life According to Phosphorus

Phosphorus is essential for fertilizing high-yield agriculture. The US domestic supply, restricted to Florida, is expected to run out in a couple of decades.

The Cookbook That Brought Chinese Food to American Kitchens

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