Pick up any newspaper or magazine these days and you are bound to see an article about China. More often than not it’s an article about food — food, that is, in its broadest sense: production, distribution, demand, global trade, nutrition, agriculture, exoticism, hygiene, traditions, and enjoyment. Reconciling these modern-day currents in China with our own experience of Chinese food in America is not easy. With the recent excitement stirred up by the Beijing Olympics and China’s expanding economy, people are hungry for a better understanding of the complex issues underlying China and its food system and culture.
“Dumplings & Dynasties: The Regional Cuisine and Food Culture of China” will open on November 13, 2008, with a gala dinner and auction featuring great regional chefs from China and North America. The
dinner will be followed on November 14 and 15 by a two-day conference of seminars, panels, tastings, workshops, demonstrations, and other enriching experiences to ask and answer important questions regarding China and Chinese food.
Please register at 19 University Place, Room 101, The Great Room
November 14 Panel FREE for NYU students with ID.
Co-sponsored by: The James Beard Foundation Conference Panels