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In the years after World War II, Buwei Yang Chao and Cecilia Chiang, changed how Americans think about Chinese food. Chao's seminal cookbook, How to Cook and Eat in Chinese Food, not only presented dishes that Chinese actually ate, but was the first to explain the intricacies of the Chinese meal system. The Mandarin, Chiang's San Francisco restaurant, showed that there was far more to Chinese food than chop suey and chow mein, opening the door to regional cuisines from around China. Join chef and author Kian Lam Kho, food historian Paul Freedman, and moderator Andrew Coe for a discussion of these two culinary pioneers.
This is the first event in our Spring 2021 Food Studies event series “Food and Power.”
Presented by Food Studies Program at the Schools of Public Engagement.
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Kian Lam Kho is a food writer, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook, and his cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants.
Paul Freedman is the Chester D. Tripp Professor of History at Yale. His teaching and research over many years concentrated on the history of the Middle Ages (particularly in Catalonia). The history of food and cuisine is a relatively recent interest. In 2007 Freedman edited Food: The History of Taste, translated into ten languages. He is the author of Ten Restaurants that Changed America, (2016) that included Cecilia Chiang’s Mandarin. American Cuisine and How It Got This Way, appeared in October of 2019. He has also completed a short book for Yale University Press entitled “Why Food Matters” which will be published in the fall of 2021.
Andrew Coe is a writer and independent scholar specializing in culinary history. He and his wife, Jane Ziegelman, are co-authors of A Square Meal: A Culinary History of the Great Depression, which won a James Beard award. His ground-breaking "Chop Suey: A Cultural History of Chinese Food in the United States" was a finalist for a James Beard award and named one of the best food books of the year by the Financial Times. He has written books, articles, and blog posts on everything from the ancient history of foie gras to the secret criminal past of chocolate egg creams to where to buy the tastiest bread in New York City. He has appeared in documentaries such as the National Geographic Channel's "Eat: The Story of Food" and "The Search for General Tso." He and his wife live Brooklyn with their two children.
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