Buwei Yang Chao

Buwei Yang Chao

Buwei Yang Chao (1894–1981) was a Chinese-American author, translator, and educator. She is best known for her book "How to Cook and Eat in Chinese," which was first published in 1945 and became a popular guide to Chinese cuisine in the United States.

Early Life and Education

Buwei Yang Chao was born in Beijing, China in 1894. She came from a prominent family and received a traditional Chinese education. She was fluent in both Mandarin Chinese and English.

In 1912, Buwei Yang Chao traveled to the United States to further her education. She attended Wellesley College in Massachusetts, where she studied English literature and philosophy. After graduating in 1916, she went on to pursue a master's degree in sociology at Columbia University.

Career

After completing her studies, Buwei Yang Chao worked as a translator and interpreter for the Chinese government. She also taught Chinese language and culture at various universities in the United States.

In 1945, Buwei Yang Chao published her most famous work, "How to Cook and Eat in Chinese." The book was a comprehensive guide to Chinese cooking, featuring authentic recipes and detailed instructions. It quickly gained popularity and became a staple in many American kitchens.

Buwei Yang Chao's book not only provided recipes but also offered insights into Chinese culture and culinary traditions. She explained the importance of balance and harmony in Chinese cuisine, as well as the use of fresh ingredients and specific cooking techniques.

Legacy

Buwei Yang Chao's contributions to Chinese cuisine and culture were significant. Her book, "How to Cook and Eat in Chinese," helped introduce Chinese cooking to a wider audience in the United States. It remains a valuable resource for anyone interested in learning about authentic Chinese cuisine.

In addition to her work as an author, Buwei Yang Chao was also involved in various cultural and educational organizations. She was a founding member of the Chinese Women's Club in New York City and served as the president of the Chinese Cultural Institute.

Buwei Yang Chao passed away in 1981, but her legacy continues to inspire and educate people about Chinese cuisine and culture.

See Also

• Chinese cuisine
• Chinese-American cuisine
• List of Chinese cookbooks