Barbara Tropp facts for kids

Barbara Tropp (born 1948 – died October 26, 2001) was an American expert in Oriental studies (the study of Asian cultures), a chef, a restaurant owner, and a food writer. She became famous for her China Moon restaurant in San Francisco. She also wrote cookbooks that helped make Chinese food popular in America. Her China Moon Cookbook is known as one of the first books to mix different cooking styles, creating what's called fusion cuisine. In 1989, she won a special James Beard Award for her work in food and beverage. Many people called Barbara Tropp "the Julia Child of Chinese cooking," comparing her to the famous American chef.

Becoming a Chef: Early Life and Learning

Barbara Tropp was born in 1948 in Springfield, New Jersey. Her parents were both foot doctors. Growing up, Barbara didn't get much cooking inspiration from her family. She said her mom's cooking was "just okay." Her German grandmother made traditional German food. Most of Barbara's experience with Chinese food came from the Friday night takeout her family enjoyed.

Barbara was a quiet child. She became interested in Chinese culture after learning about it in a high school art class.

Studying Chinese Culture

Barbara went to Barnard College and graduated with high honors in Oriental studies. She then earned her master's degree from Princeton University. Her studies focused on Chinese literature and art. She continued at Princeton, planning to get a doctorate in poetry.

Her professors suggested she study poetry in Taiwan at National Taiwan University. While there, she lived with two local families. These families cooked traditional Chinese meals. One family's head, Po-fu, taught Barbara a lot about real Chinese food and how to prepare it. In Taiwan, Barbara also explored local markets and tried food from street stalls. She returned to the U.S. speaking fluent Mandarin Chinese.

From Books to Cooking

When Barbara came back, she couldn't stop thinking about the amazing food she had tasted in Taiwan. She bought cookbooks and taught herself how to cook Chinese dishes. She found it hard to finish her schoolwork because she loved cooking so much.

To earn money, she started teaching cooking classes and catering events. Eventually, Barbara decided to leave Princeton. She moved to San Francisco, a city known for its food scene.

Barbara's Culinary Journey and China Moon

After moving to San Francisco, Barbara settled close to Chinatown. Soon, she was asked by famous food expert James Beard to write a cookbook. This book, The Modern Art of Chinese Cooking: Techniques and Recipes, came out in 1982. Because of the book, Barbara traveled all over the country, teaching cooking classes. She also worked in the kitchen at Greens, a well-known vegetarian restaurant in San Francisco.

Opening China Moon Restaurant

In 1983, Barbara opened her own restaurant called China Moon in San Francisco. It used to be an old diner. The Los Angeles Times newspaper said that China Moon's food tasted truly Chinese but also had a creative, Californian style.

That same year, Martha Stewart published her book Entertaining. This book included some Chinese recipes that were copied from Barbara's book. Martha Stewart later agreed to give Barbara credit in future versions of her book. In 1989, Barbara appeared on the TV show Great Chefs. She also received the prestigious Who's Who of Food & Beverage in America James Beard Award.

The China Moon Cookbook

Barbara's second cookbook, The China Moon Cookbook, was published in 1992. The New York Times called it "one of the first books that successfully brought together Chinese and European-American mainstream cooking." This book also won an award from the International Association of Culinary Professionals. In 1993, Barbara helped start an organization called Women Chefs and Restaurateurs. She co-founded it with Joyce Goldstein and other women in the food industry.

Facing Health Challenges

In 1994, Barbara learned that her mother had passed away from ovarian cancer at age 48. Her sister, Nhumey, found out the cause of death by researching medical records. Because ovarian cancer can run in families, Nhumey had a special surgery and found out she also had the cancer. Barbara had the same surgery, and it was confirmed that she too had ovarian cancer.

Barbara received medical treatments for a year. She also used traditional Chinese medicines and herbal treatments. In 1996, because of her health, she sold China Moon. She also took a break from writing.

Barbara eventually stopped her Western cancer treatments when her cancer seemed to be gone. She continued using Chinese medicinal treatments. While traveling in Asia with her husband, Bart Rhoades, her cancer returned. Back in California, she started treatments again.

Later Life and Legacy

By 1999, Barbara continued to receive treatments for ovarian cancer. She returned to work, writing for Gourmet magazine. She also taught cooking classes and led food tours in San Francisco. She, her husband, and her stepdaughter divided their time between San Francisco and their home in Napa Valley.

In October 2001, Barbara received the President's Award from the Women Chefs and Restaurateurs organization. Just weeks later, on October 26, she passed away from ovarian cancer in her San Francisco apartment.

After her death, in 2004, Barbara Tropp's book, The Modern Art of Chinese Cooking: Techniques & Recipes, was honored with the KitchenAid Cookbook Hall of Fame James Beard Award. Her work continues to inspire chefs and home cooks who love Chinese cuisine.

Barbara Tropp's Books

• China Moon Cookbook. New York: Workman Publishing Company (1992). ISBN: 0894807544
• The Modern Art of Chinese Cooking: Techniques and Recipes. New York: Morrow (1982). ISBN: 0688005667