Below are two recent inquiries I have received by email concerning the history of Asian cookery: specifically, (1) medieval Japanese chefs and (2) wonton noodles and other dumplings. Can anyone help out with information, or ideas for leads? Thanks.
----- Original Message -----
From: "Xenia Heinickel" <xeniaHheinickel@gmx.de>
To: <rks1@gateway.net>
Sent: Tuesday, May 29, 2001 4:26 AM
Subject: medieval japanese chefs
> Dear Randy,
>
> with interest I read about the Culinary Historians of Ann Arbor and the
> newsletter you publish. I'm a stundent of Japanese at Hamburg University and
> currently doing research on the professional cooks of medieval Japan (called
> 'chôsai' and 'hôchôshi'). Did Your group ever publish anything about these
> professions. I'm grateful for any information or hint You can provide.
>
> Sincerely,
> Xenia
>
----- Original Message -----
From: Ettaw1@aol.com
To: rks1@gateway.net
Sent: Wednesday, August 15, 2001 12:09 PM
Subject: Dumpling history
Dear Randy,
I am trying to research into the origin of the dumpling - the meat wrapped in
dough kind found throughout China, central asia, central and eastern europe.
With your vast experience, can you suggest a book that may shed light on the
subject?