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.
Tag Archives: Asian Descent
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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).
Bernice Akamine
Hawaiian sculptor, glassblower, and installation artist
Bhagwani Devi
Nonagenarian Indian track and field athlete
Bijayini Satpathy
Odissi dancer and choreographer
Gwendolyn Mink
Gwendolyn Mink is an historical political scientist who has written about racism & nativism in US labor’s political formations at the turn of the 20th century; women & gender in 20th century US social policy history; and gender, race, and low income motherhood in the contemporary politics of poverty policy.
Chand Bibi
1500s regent of India’s Bijapur Sultanate and Ahmednagar Sultanate, who defended Ahmednagar against the Mughal forces
Edith Maude Eaton
English stenographer, journalist, and author known as Sui Sin Far
Beth Takekawa
Former executive director of the Wing Luke Museum
Mary H Israel
American scholar and lecturer in Chinese and Asian studies.