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Culinary Historians NY: Chinese Food in Today's America 3/23

Culinary Historians NY: Chinese Food in Today's America 3/23
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  • Culinary Historians NY: Chinese Food in Today's America 3/23

    Post #1 - March 2nd, 2010, 11:37 pm
    Post #1 - March 2nd, 2010, 11:37 pm Post #1 - March 2nd, 2010, 11:37 pm
    Culinary Historians of New York

    A Celebration of Chinese Food in Today's America
    Four Chinese-American New Yorkers' Perspectives - a panel discussion

    Tuesday, March 23, 2010
    6:30pm - 8:30pm
    Museum of the Chinese in America
    215 Centre Street
    New York, NY

    Special Joint Presentation
    CULINARY HISTORIANS OF NEW YORK and MUSEUM OF CHINESE IN AMERICA

    "A Celebration of Chinese Food in Today's America"
    *and*
    A Tribute to Jacqueline Newman, Chinese-American Culinary Ambassador Extraordinaire
    Recipient of the 2009 CHNY Amelia Award

    CHNY is proud to announce that the recipient of the 2009 Amelia Award for lifetime achievement in culinary history is Dr. Jacqueline Newman, a founder of our organization and one of America's most distinguished authorities on Chinese food. Please join us for an evening devoted to the recognition of Dr. Newman's contribution and a panel discussion on "Chinese Food in Today's America: Four Chinese-American New Yorkers' Perspectives."

    Since the 1965 reform of the immigration laws, tens of thousands of Chinese have arrived in New York from every part of China. Most non-Chinese fans of Chinese food know that one result has been a golden age for exciting new restaurants serving all kinds of once-unfamiliar dishes. But what does the American or Chinese-American food scene look like to members of the Chinese-American community—or communities, since the makeup of today's first- and second-generation immigrant population is so complex? How do people view the food that they cook at home, the different versions of Western food that they have encountered, the food served here in different kinds of supposedly Chinese restaurants? Four food-minded Chinese-Americans will relate their experiences in navigating Chinese and American culinary identities and share their thoughts on what's happened to Chinese cuisine as it has become progressively woven into the American culinary fabric.

    Panelists: Jessica Chien, pastry chef and food blogger; Jeffrey Chuang, illustrator and art designer; Kian Kam Kho, software engineer and food blogger; and Stephanie Wang-Breal, filmmaker
    Moderator: Andrew Coe, author of "Chop Suey: A Cultural History of Chinese Food in the United States."

    Location: Museum of the Chinese in the Americas (MoCA)
    215 Centre Street (btw Grant/Howard, 1 block north of Canal)
    New York, NY 10013
    Time: 6:30 pm Check-in and reception | 7:00 pm Presentation of Amelia Award and Panel Discussion
    Fee: $40 Non-Members and Guests | $25 MOCA/CHNY Members | $22 CHNY Senior & Student Members

    To buy tickets securely online from MoCA, click here: http://mocanyc.obsres.com/Info.aspx?EventID=%207

    For reservations to be paid at the door, email CHNY Events: http://www.culinaryhistoriansny.org/contact.html

    ADVANCE TICKETS RECOMMENDED. PLEASE REGISTER BY MARCH 20.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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