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Michelle T. King is a professor at the University of North Carolina at Chapel Hill, where she specializes in modern Chinese gender and food history. She is the author of Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food (2024), Between Birth and Death: Female Infanticide in Nineteenth-Century China (2014), editor of Culinary Nationalism in Asia (2019), and co-editor of Modern Chinese Foodways (2025). A 2020-21 National Endowment for the Humanities Public Scholar, she lives in Chapel Hill with her family.
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