ArchivesSpace Public Interface

Abstract Ni Biying talks about her experiences growing up in China and her experience with food over the years as she survives the Japanese invasion from an early age and moves to the US to find work during her adulthood. She imparts interesting knowledge about the regional cuisine from Fujian, China (Fujianese food) and gives insight into the types of food eaten from her rural roots in China. She describes food eaten during times of poverty as well as the difficulties she experiences while trying to...

Abstract This oral history focuses on Yvette Lee, a Chinese American home cook who was born and raised in Pauoa Valley, Honolulu, Hawaii. The daughter of two immigrants from Hong Kong, Yvette Lee learned to cook from watching her parents in the kitchen. A pescatarian, Lee derived inspiration for her homey, eclectic cooking style from the vegan dishes her mother made when she was a child, as well as from Hawaii’s rich cultural diversity. In this oral history, Lee discusses food as a means of...