Lin Hsiang-ju

Lin Hsiang-ju (Chinese: 林相如; Wade–Giles: Lin Hsiang-ju; Born 1930 ) is a Chinese American biochemist and Author.

Lin Hsiang-ju
Born	1930 (age 94–95) Shanghai, Republic of China
Nationality	American
Other names	Mei Mei Lin Xiang-Ru
Education	Columbia University Harvard University
Occupation	Biochemist
Parents	Lin Yutang (father) Lin Tsuifeng (mother)
Relatives	Adet Lin (sister) Lin Tai-yi (sister)

The youngest daughter of Lin Yutang, Lin Hsiang-ju was born in Shanghai and moved to the United States at the age of six with her family. Along with her sisters, Adet Lin and Lin Tai-yi, they published autobiographical work “Our Family” in 1939.^[1]

Lin received a degree in chemistry from Barnard College, Columbia University then graduated with a Master of Science and Doctor of Science in biochemistry from Harvard University.^[2] After graduation, she was a researcher at Columbia University working for Professor Erwin Chargaff, who was noted for his groundbreaking work on DNA.

For 25 years Dr. Lin was with the University of Hong Kong Department of Pathology, where she headed the Clinical Biochemistry Unit. In 1990, she moved to Texas to work at the Baylor College of Medicine in Houston, where she worked with Dr. F. Blaine Hollinger in the Dept. of Molecular Virology.^[3] Her research there ranged from cancer to AIDS and resulted in publications in several prominent Medical Journals including The Lancet and the American Journal of Epidemiology.^[4] She retired in 2000.

Lin was a superb cook and in 1960 she and her mother, Tsuifeng Lin, published a cookbook, "Secrets of Chinese Cooking"^[5] and in 1969, the book “Chinese Gastronomy” for which her father wrote the foreword.^[6] Subsequently, she published a book on the culinary history of China in 2015 entitled “Slippery Noodles.^[7]"