Buwei Yang Chao
In 1945, Chinese immigrant Chao Yang Buwei published How to Cook and Eat in Chinese. It introduced both the term and technique now ubiquitous in many American kitchens: stir-fry.
Category Archives: Food
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Grace Zia Chu
Grace Zia Chu is credited with introducing countless Americans to Chinese cooking and cuisine through her popular books The Pleasures of Chinese Cooking (1962) and Madame Chu’s Chinese Cooking School (1975).
Elena Zelayeta
Mexican-American chef
Dr Joan Mary Woodhill
Australian dietician
Romana Acosta Bañuelos
In 1970 President Richard Nixon picked Romana Acosta Bañuelos to the post of U.S. Treasurer, the first Latina in the position in U.S. history.
Mary Draper
Mary Draper ran a family tavern and supported Continental Army soldiers during the American Revolutionary War by making clothes and bullets from her linens and pewter. She also fed soldiers at her home.
Mary H Israel
American scholar and lecturer in Chinese and Asian studies.
Julia Austin
Co-founder of the Tyne Bank Brewery in Newcastle-upon-Tyne
Clara Robbins
Chemical engineer and distiller
María Morton
Trained as a chemical engineer at the former Tacuba National School of Sciences (ENCQ), now UNAM’s Faculty of Chemistry, graduating in 1926, she went on to work was in the food industries