Culinary Historians of New York
Museum of Chinese in America
Food and the Chinese American Journey: A Conversation with Anne Mendelson and Kian Lam Kho
Wednesday, December 7, 2016
No group has contributed more to the American table than Chinese Americans –despite the fact that for many decades they were a despised racial minority, ineligible for US citizenship. Anne Mendelson’s new book Chow Chop Suey depicts the old-fashioned “chop suey” cuisine as a brave, original response to a bigoted hostility that still finds echoes in this country. In conversation with food writer Kian Lam Kho, Mendelson traces many differing iterations of American-based Chinese food within the context of changing political and social climates from the Gold Rush to the arrival of sesame noodles and General Tso’s chicken
Join Anne Mendelson in conversation with Kian Lam Kho, cookbook author, food writer, and co-curator of MOCA’s current exhibition, Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America for a fascinating look into how food acts as a definer of identity.
Anne Mendelson is a culinary historian and freelance writer specializing in food-related subjects. She has worked as editorial consultant and collaborator on several cookbooks and has contributed entries to the Oxford Encyclopedia of Food and Drink in America (2005). She is also the author of Milk (2008) and Stand Facing the Stove (1996).
Kian Lam Kho is founder of the Chinese cooking blog Red Cook, a finalist for the James Beard Foundation Award in 2011. His cookbook, Phoenix Claws and Jade Trees, which won the IACP Julia Child First Book Award, is the culmination of years of research on Chinese cooking techniques in the home kitchen.
Tickets include admission to the exhibition and a reception featuring Red Cooked Pork in Steamed Buns and Cold Eggplant with Spicy Mala Dressing from recipes in Kho’s book, followed by the program and book signing.
Location: Museum of Chinese in America, 215 Centre Street, New York, NY 10013, between Howard & Grand; one block north of Canal. N, Q, R, J, Z, and 6 trains to Canal Street.
Time: 6:30 pm Reception | 7:00 pm Lecture
PLEASE RESERVE BY December 5.
For further information about CHNY, see http://www.culinaryhistoriansny.org