Recipes: The Cooking of China

by Emily Hahn

Genres: Cookbooks

120 pages, Spiral-bound

Published January 1, 1968

About the author

Emily "Mickey" Hahn was called "a forgotten American literary treasure" by The New Yorker magazine; she was the author of 52 books and more than 180 articles and stories. Her father was a hardware salesman and her mother a suffragette. She and her siblings were brought up to be independent and to think for themselves and she became the first woman to take a degree in mining engineering from the University of Wisconsin. She went on to study mineralogy at Columbia and anthropology at Oxford, working in between as an oil geologist, a teacher and a guide in New Mexico before she arrived in New York where she took up writing seriously. In 1935 she traveled to China for a short visit and ended up by staying nine years in the Far East. She loved living in Shanghai and met both Mao Tse-tung and Chou En-lai. She became the lover of Zau Sinmay, an intellectual, whom she particularly liked for his overwhelming curiosity about everything, she felt it rubbed off on her, and together they founded the English-language magazine Candid Comment. During her time in China she learned to smoke opium, persisting for two years until, inevitably, she became addicted; she was then cured by a hypnotist.

In Hong Kong Hahn met Major Charles R. Boxer, a married British intelligence officer; in 1940 she became pregnant and they had a daughter, Carola. Boxer was captured by the Japanese after being wounded in the attack on Hong Kong; Hahn visited him as much as possible in his prisoner-of-war camp, until she and Carola were repatriated to the United States in 1943. On his release they got married and in 1946 they arrived in Dorset where she called herself a "bad housewife". Although Boxer continued to live in England, where he became Professor of Portuguese at London University, Hahn lived mostly in America as a tax exile.

Reviews

[Katy German · Rating 4 out of 5]

One of four cookbooks from this most excellent series pubbed by Time Life in the late 60's to early 70's. I bought these in a pre-Giuliani New York City street one cold March day in 1993, before you couldn't buy anything from a street vendor anymore. These books assume basic and intermediate cooking skills, but do provide directions for cuisine-specific skills (e.g., how to bone a chicken for Rellenong Manok). I give this series five rolling pins.