2 . It was May 1945 when what would become one of America’s most common home-cooking techniques first entered the English vocabulary. In her cookbook, How to Cook and Eat in Chinese, 55-year-old Chinese immigrant Chao Yang Buwei described a process common in China, wherein cooks would cut meat and vegetables into small pieces and then tumble (翻) them rapidly together over heat. “The Chinese term for the technique, ch’ao, cannot be accurately translated into English,” Chao decided, “We shall call it ‘stir-fry’ for short.” The term has since taken on a life of its own. Nowadays, stir-frying isn’t just a method — “stir-fry” has become its own category of recipe.

Chao came to cooking unexpectedly. She moved to America with her husband in 1921 after her husband, the famed linguist Chao Yuenren, was offered a job at Harvard. Bored at home and only able to speak a little English, she turned to cooking dishes that reminded her of China. She eventually agreed when a friend earnestly persuaded her to write a cookbook, which was then translated by Chao’s daughter and polished up by her linguist husband.

Her cookbook succeeded, going into multiple printings by 1945. English-language Chinese cookbooks had been published as far back as 1911 in America, but Chao’s was the first that refused to Westernize Chinese cooking. “I’ll show you how to cook crab dishes with real crabs,” Chao told readers in a passage where she forbade them from-using sea crabs in place of the freshwater variety. Using the former, she reasoned, would result in “a caricature (夸张的描述) of the Chinese dish.” During Chao’s era, it might have been easier for foreign cooks in America to please the American taste with substitutions. She wore her Chinese heritage with pride. She didn’t follow suit.

Chao pioneered a new cooking method in America. Unwilling to compromise, she was a true visionary. Sadly, her death in 1981 didn’t make headlines despite her contributions to American food culture. Shortly thereafter even her name ended up falling through pop culture’s cracks.

6 . Cooking games are a fantastic way to stimulate imaginative play.     1     It helps them develop their creativity, motor skills, language, and problem-solving ability. In this text you will find some information on how online cooking games may educate them.

Online cooking games promote maths and reading skills.

The act of cooking requires a lot of counting and measuring. Additionally, many free cooking games online require kids to read the recipes or lists of ingredients.     2    

Online Cooking games boost confidence and independence.

When kids take the initiative, finish a task, or follow directions correctly, they feel good about themselves and proud of what they’ve done.     3     In the game, kids can experiment with a chefs role and master their culinary skills in the world of imagination. When kids have trust in their own skills, they are more likely to grow up with a feeling of confidence, responsibility, and independence.

    4    

Free online cooking games encourage kids to try new things and think outside the box by letting them experiment with ingredients, recipes, and preparation methods. Such games can help kids develop a growth mindset, creativity, and choosing freedom.

Online cooking games can improve social skills.

    5     For example, playing multiplayer or two-player games allows children to interact with others, help each other, laugh together, solve problems in cooperation, and so on. This is especially convenient for timid or introverted kids who have difficulty reaching out to others in the real world.