Buwei Yang Chao

Buwei Yang Chao

Buwei Yang Chao with her husband Zhao Yuanren during their 25th wedding anniversary in 1945.

Buwei Yang Chao (Chinese: 楊步偉; 1889 – 1981) was a pioneering Chinese-American physician and author, known for her contributions to both medicine and literature. She is particularly celebrated for her role in introducing Chinese cuisine to the Western world through her influential cookbook, "How to Cook and Eat in Chinese."

Early Life and Education

Buwei Yang was born in 1889 in Nanjing, China. She was one of the first women from China to study medicine abroad. Yang pursued her medical education at the Tokyo Women's Medical College in Japan, where she graduated in 1919. Her education was a significant achievement at a time when few women had access to higher education, especially in the field of medicine.

Career in Medicine

After completing her studies, Buwei Yang returned to China, where she practiced medicine. She was among the first female physicians in China, specializing in gynecology and obstetrics. Her work in medicine was groundbreaking, as she provided healthcare to women at a time when female doctors were rare.

Marriage and Family

In 1920, Buwei Yang married Yuen Ren Chao, a prominent Chinese linguist and scholar. The couple had four daughters, and their family life was marked by a blend of intellectual pursuits and cultural exchange. The Chao family moved to the United States in the 1930s, where Yuen Ren Chao took up a position at Harvard University.

Literary Contributions

Buwei Yang Chao is best known for her book "How to Cook and Eat in Chinese," published in 1945. The book was one of the first to introduce authentic Chinese cooking techniques and recipes to an American audience. It was co-authored with her husband, who provided linguistic insights, and their daughter, Rulan Chao Pian, who assisted with the translation and editing.

The cookbook was notable for its engaging writing style and practical approach to cooking. It introduced terms such as "stir-fry" to the English language and provided readers with a comprehensive guide to Chinese culinary traditions.

Legacy

Buwei Yang Chao's contributions to both medicine and literature have left a lasting impact. Her work in medicine paved the way for future generations of female physicians, while her cookbook remains a classic in the field of culinary arts. Her ability to bridge cultural gaps through her writing has been celebrated as a significant achievement in cross-cultural communication.

Related Pages

• Yuen Ren Chao
• Chinese cuisine
• Women in medicine
• Chinese-American history