Buwei Yang Chao Information & Buwei Yang Chao Links at HealthHaven.com

Buwei Yang Chao (née Buwei Yang; Chinese: 楊步偉) (1889 - 1981) was an American Chinese physician, writer of recipes, and wife of the eminent linguist Yuen Ren Chao. She is credited with coining the English term "stir-fry".^[1]

She was born in Nanjing into the Yang family but was looked after by her aunt and uncle. She was sent to Japan to attend the Tokyo Women's Medical College. After graduating as a medical doctor, she returned to China where she met her future husband. They married on June 1, 1921. They had four daughters; the eldest, Rulan Chao (趙如蘭), helped in the writing of her book of recipes.

Buwei Yang Chao wrote two notable books: How to Cook and Eat in Chinese and An Autobiography of a Chinese Woman.

In How to Cook and Eat in Chinese, she collected over two hundred and thirty recipes. Some came from her travels with her husband. He collected dialect data from across China and often they stayed with their language informants. At these times, Buwei would enquire about the dishes that their informants cooked. She wrote that though the recipes were not written down, she often recreated them from memory of their taste. Her "author's note" illustrated her family life with good humour and candour, also shedding some light on the great linguist himself, from his closest companion.

Buwei and Yuen Ren lived in Cambridge, Massachusetts, when she was writing her recipes. As her husband was also involved intimately with the Harvard-Yenching Institute, she wrote of contributions to her life from the wives of other prominent academics because of social interaction with her prominent husband.

In her second book, An Autobiography of a Chinese Woman, she detailed the eventful life she led prior to her meeting his husband, and afterwards in their travels together. Both books were first published by The John Day Company, New York.

She also wrote a third book: How to Order and Eat in Chinese to Get the Best Meal in a Chinese Restaurant (1974).

[edit] Footnotes

^ Chao 1945, pp. viii–ix “With the help of her daughter and her husband, who is an artist with the written word, she has created a new terminology, a new vocabulary, without which the art of Chinese cooking cannot be adequately introduced to the Western world. Some of the new terms like … ‘Stir-frying,’ … I venture to predict, will come to stay as the Chaos' contributions to the English language.” (from the Foreword by Hu Shih)

[edit] References

Chao, Buwei Yang (1945). How to Cook and Eat in Chinese. New York: John Day. OCLC 1459736.

[edit] External links

On How to Cook and Eat in Chinese

[0] Chao 1945, pp. viii–ix “With the help of her daughter and her husband, who is an artist with the written word, she has created a new terminology, a new vocabulary, without which the art of Chinese cooking cannot be adequately introduced to the Western world. Some of the new terms like … ‘Stir-frying,’ … I venture to predict, will come to stay as the Chaos' contributions to the English language.” (from the Foreword by Hu Shih)

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