{"id":5441,"date":"2026-04-17T20:59:37","date_gmt":"2026-04-17T20:59:37","guid":{"rendered":"https:\/\/jsis.washington.edu\/taiwan\/?p=5441"},"modified":"2026-05-22T20:37:40","modified_gmt":"2026-05-22T20:37:40","slug":"may-14-book-talk-chop-fry-watch-learn-fu-pei-mei-and-the-making-of-modern-chinese-food-with-michelle-t-king","status":"publish","type":"post","link":"https:\/\/jsis.washington.edu\/taiwan\/2026\/04\/17\/may-14-book-talk-chop-fry-watch-learn-fu-pei-mei-and-the-making-of-modern-chinese-food-with-michelle-t-king\/","title":{"rendered":"MAY 14 – Book Talk: ‘Chop Fry Watch Learn: Fu-Pei Mei and the Making of Modern Chinese Food’ with Michelle T. King"},"content":{"rendered":"

RECORDING NOW AVAILABLE<\/a><\/h3>\n

Join us on May 14 – online or in-person – for a book talk by Michelle T. King about her latest book ‘Chop Fry Watch Learn: Fu-Pei Mei and Making of Modern Chinese Food. Fu Pei-mei (1931-2004), Taiwan’s beloved and pioneering postwar cook book author and television celebrity, was often called the “Julia Child of Chinese cooking.” Fu appeared continuously on television for forty years, wrote dozens of best-selling Chinese cookbooks, owned a successful cooking school and traveled the world, teaching foreigners about Chinese food. Women in her generation, which included both housewives and career women, turned to Fu because she taught them how to cook an astounding range of unfamiliar Chinese regional dishes, in ways their own mothers and grandmothers never could. Her cookbook also represents the transpacific journeys of thousands of migrants, as they carried her recipes in their suitcases, traveling far from home. Fu’s story offers us a window onto not just food, but also family, gender roles, technology, media, foreign relations, and cultural identity. This is not a story of timeless culinary tradition, but one of modern transformation– of self and family, of cuisine and society.<\/p>\n

Thursday, May 14, 2026<\/h3>\n

3:30 – 5PM<\/h3>\n

Thomson Hall 317<\/h3>\n

Seattle Campus<\/h3>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

RECORDING NOW AVAILABLE Join us on May 14 – online or in-person – for a book talk by Michelle T. King about her latest book ‘Chop Fry Watch Learn: Fu-Pei Mei and Making of Modern Chinese Food. Fu Pei-mei (1931-2004), Taiwan’s beloved and pioneering postwar cook book author and television celebrity, was often called the<\/p>\n

Read more<\/a><\/div>\n","protected":false},"author":58,"featured_media":5451,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10,65],"tags":[],"class_list":["post-5441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-video","region-china","region-east-asia","region-taiwan","research-theme-events"],"acf":[],"yoast_head":"\nMAY 14 - Book Talk: 'Chop Fry Watch Learn: Fu-Pei Mei and the Making of Modern Chinese Food' with Michelle T. 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