Michelle T. King
Michelle T. King is an American-Chinese gender historian and food historian.[1]
King received a Bachelor of Arts from Yale University in 1995, a Master of Arts from Stanford University in 2000, and a Doctor of Philosophy from the University of California, Berkeley in 2007. She teaches history at the University of North Carolina.[2][3]
Books
[edit]As author
[edit]- King, Michelle T. (May 7, 2024). Chop Fry Watch Learn. W. W. Norton. ISBN 978-1-324-02128-5.[4][5][6][7]
- Modern Chinese Foodways (MIT Press)
As editor
[edit]- King, Michelle T. (2019). Culinary Nationalism in Asia. Bloomsbury Academic. ISBN 978-1-350-07869-7.[8]
References
[edit]- ^ Davis, Emily (September 16, 2020). "The joy of Chinese cooking". The University of North Carolina at Chapel Hill. Retrieved July 7, 2024.
- ^ "Michelle King | Department of History". The University of North Carolina at Chapel Hill. Retrieved July 7, 2024.
- ^ "Teaching Chinese Food History in a Pandemic Era". weai.columbia.ed. May 3, 2022.
- ^ Force, Thessaly La (May 12, 2024). "She Taught Generations How to Wield a Wok and a Cleaver". The New York Times. ISSN 0362-4331. Retrieved July 7, 2024.
- ^ Julian, Sheryl (May 16, 2024). "Michelle T. King's 'Chop Fry Watch Learn' remembers Fu Pei-mei, the woman who brought Chinese food to TV — and the world - The Boston Globe". Boston Globe. Retrieved July 7, 2024.
- ^ "Meet Fu Pei-mei, Taiwan's first TV cooking star | Good Food". KCRW. June 21, 2024. Retrieved July 7, 2024.
- ^ "Two books trace the social and historical impacts of food". NPR. May 31, 2024. Retrieved July 7, 2024.
- ^ Scholliers, Peter (March 14, 2020). "Culinary nationalism in Asia: edited by Michelle T. King, London, Bloomsbury Academic, 2019, 282 pp., ISBN 978-1-3500-7867-3". Food, Culture & Society. 23 (2): 267–268. doi:10.1080/15528014.2020.1713035. ISSN 1552-8014.
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