Michelle T King
Biographic Data
| ID | 3743723 |
|---|---|
| NAME | Michelle T King |
| GIVEN NAMES | Michelle T |
| FAMILY NAME | King |
| SIGNATURE | KING M T |
| AFFILIATIONS | University of North Carolina at Chapel Hill |
| VERIFIED | No |
| TOTAL WORKS | 12 |
| TOTAL CITATIONS | 11 |
| AUTHOR COUNT | 11 |
| EDITOR COUNT | 1 |
| FIRST PUBLICATION YEAR | 2003 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 3 |
Modern Chinese Foodways
An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present. Modern Chinese Foodways defines some of the major processes by which Chinese food and foodways have become modern, with a focus on the period from the mid-nineteenth to the twenty-first century. The editors, Jia-Chen Fu, Michelle T. King, and Jakob A. Klein, highlight four pr…
Rumor, Chinese Diets, and Covid-19
As the coronavirus emerged as a global pandemic during early 2020, “ground zero” of the disease was initially named in the press as the Huanan Seafood Wholesale Market in the city of Wuhan, Hubei, in central China. With a population of over 11 million residents, and as a major transportation hub situated on the Yangtze River, Wuhan was placed under strict lockdown at the end of January by Chinese authorities, with severe restrictions on travel an…
What Is “Chinese” Food? Historicizing the Concept of Culinary Regionalism
When discussing Chinese food in the People’s Republic of China, the concept of culinary regionalism appears everywhere. Scholarly and popular accounts alike systematically list the same four (eight, ten, or twelve) “great” regional cuisines (sidacaixi, badacaixi, etc.), asserting that the designation of the original four great regional cuisines (Lu from Shandong Province, Yue from Guangdong Province, Chuan from Sichuan Province, and Huaiyang from…
Special Issue on Chinese Culinary Regionalism
Say no to bat fried rice
The fear of Chinese food in the United States has risen with the advent of COVID-19, amidst widespread news reports pinpointing a wildlife wet market in Wuhan, China as the origin site of the novel coronavirus. Although scientific evidence for the exact pathway of zoonotic transmission is not yet conclusive, racist, anti-Chinese memes were quick to circulate, including a T-shirt design posted on social media by an art director at Lululemon, which…
The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food
Fu Pei-mei (1931–2004), cookbook author and television personality in postwar Taiwan, was often called the “Julia Child of Chinese Cooking.” While Child sought to introduce American audiences to the unfamiliar tastes and traditions of French cuisine, Fu was demonstrating Chinese cooking to a new generation of postwar housewives in Taiwan, who needed her expertise and guidance in the kitchen. Fu authored more than thirty cookbooks, many of which w…
Johanna S. Ransmeier. Sold People
In China, the emergence and persistence of human trafficking is deeply intertwined with the singular importance of the family. This is the centerpiece of Sold People, Johanna S. Ransmeier’s compelling new social history of five decades of human trafficking in North China, from the 1870s to the early 1930s. Ransmeier emphasizes the “transactional” (2) nature of Chinese families, which were built through a quintessential exchange of money for peopl…
Diaspora's Homeland
Between Birth and Death
Between Birth and Death
Female infanticide is a social practice often closely associated with Chinese culture. Journalists, social scientists, and historians alike emphasize that it is a result of the persistence of son preference, from China's ancient past to its modern present. Yet how is it that the killing of newborn daughters has come to be so intimately associated with Chinese culture? Between Birth and Death locates a significant historical shift in the represent…
Replicating the colonial expert
Defenses in School Age Children
Replicating the colonial expert
What Is “Chinese” Food? Historicizing the Concept of Culinary Regionalism
When discussing Chinese food in the People’s Republic of China, the concept of culinary regionalism appears everywhere. Scholarly and popular accounts alike systematically list the same four (eight, ten, or twelve) “great” regional cuisines (sidacaixi, badacaixi, etc.), asserting that the designation of the original four great regional cuisines (Lu from Shandong Province, Yue from Guangdong Province, Chuan from Sichuan Province, and Huaiyang from…
Say no to bat fried rice
The fear of Chinese food in the United States has risen with the advent of COVID-19, amidst widespread news reports pinpointing a wildlife wet market in Wuhan, China as the origin site of the novel coronavirus. Although scientific evidence for the exact pathway of zoonotic transmission is not yet conclusive, racist, anti-Chinese memes were quick to circulate, including a T-shirt design posted on social media by an art director at Lululemon, which…
Diaspora's Homeland
Defenses in School Age Children
Replicating the colonial expert
Between Birth and Death
Between Birth and Death
Female infanticide is a social practice often closely associated with Chinese culture. Journalists, social scientists, and historians alike emphasize that it is a result of the persistence of son preference, from China's ancient past to its modern present. Yet how is it that the killing of newborn daughters has come to be so intimately associated with Chinese culture? Between Birth and Death locates a significant historical shift in the represent…
The Julia Child of Chinese Cooking, or the Fu Pei-mei of French Food
Fu Pei-mei (1931–2004), cookbook author and television personality in postwar Taiwan, was often called the “Julia Child of Chinese Cooking.” While Child sought to introduce American audiences to the unfamiliar tastes and traditions of French cuisine, Fu was demonstrating Chinese cooking to a new generation of postwar housewives in Taiwan, who needed her expertise and guidance in the kitchen. Fu authored more than thirty cookbooks, many of which w…
Johanna S. Ransmeier. Sold People
In China, the emergence and persistence of human trafficking is deeply intertwined with the singular importance of the family. This is the centerpiece of Sold People, Johanna S. Ransmeier’s compelling new social history of five decades of human trafficking in North China, from the 1870s to the early 1930s. Ransmeier emphasizes the “transactional” (2) nature of Chinese families, which were built through a quintessential exchange of money for peopl…
Diaspora's Homeland
What Is “Chinese” Food? Historicizing the Concept of Culinary Regionalism
When discussing Chinese food in the People’s Republic of China, the concept of culinary regionalism appears everywhere. Scholarly and popular accounts alike systematically list the same four (eight, ten, or twelve) “great” regional cuisines (sidacaixi, badacaixi, etc.), asserting that the designation of the original four great regional cuisines (Lu from Shandong Province, Yue from Guangdong Province, Chuan from Sichuan Province, and Huaiyang from…
Special Issue on Chinese Culinary Regionalism
Say no to bat fried rice
The fear of Chinese food in the United States has risen with the advent of COVID-19, amidst widespread news reports pinpointing a wildlife wet market in Wuhan, China as the origin site of the novel coronavirus. Although scientific evidence for the exact pathway of zoonotic transmission is not yet conclusive, racist, anti-Chinese memes were quick to circulate, including a T-shirt design posted on social media by an art director at Lululemon, which…
Rumor, Chinese Diets, and Covid-19
As the coronavirus emerged as a global pandemic during early 2020, “ground zero” of the disease was initially named in the press as the Huanan Seafood Wholesale Market in the city of Wuhan, Hubei, in central China. With a population of over 11 million residents, and as a major transportation hub situated on the Yangtze River, Wuhan was placed under strict lockdown at the end of January by Chinese authorities, with severe restrictions on travel an…
Modern Chinese Foodways
An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present. Modern Chinese Foodways defines some of the major processes by which Chinese food and foodways have become modern, with a focus on the period from the mid-nineteenth to the twenty-first century. The editors, Jia-Chen Fu, Michelle T. King, and Jakob A. Klein, highlight four pr…
Political science (7 works) · China (6 works) · History (6 works) · Law (6 works) · Culinary Culture and Tourism (5 works) · Sociology (5 works) · Asian Culture and Media Studies (3 works) · Gender Studies (3 works) · Media studies (3 works) · Medicine (3 works)