Found In Translation: An Exploration Of How Asian Cuisines Become Part Of The American Culinary Landscape
- Organizer: A/P/A Institute at NYU
- Venue: Cantor Film Center
36 East 8th Street, Theater 101
New York, NY 10003 United States
How does ethnic cuisine move out of the margins and into America’s culinary mainstream? This workshop will take a look at three cuisines and how they have been “translated” into American culture and cuisine. Chinese food has been around for over a century, but is what we eat in this country truly Chinese? The trend these days is to offer authentic Chinese-the dishes that chefs eat behind closed doors. As Indian food becomes more fashionable and sophisticated, why do we know so little about its regional cuisines? Places like Kerala and Gujarat have rich traditions that are just beginning to make a mark here. And Filipino food, which some say is poised to be the next Asian food to be “discovered,” is the ideal cuisine to watch as we understand the cultural and historical underpinnings involved in these processes. This panel will take a look at how these three cuisines fare in the U.S. and how Americans embrace-or reject-various ethnic cuisines as they influence what we eat now and will eat in the future. A reception featuring a sampling of dishes from Cendrillon follows at the Great Room lobby atrium at 19 University Place.
Grace Young is an International Association of Culinary Professionals (IACP) award winning cookbook author of The Breath of a Wok and The Wisdom of the Chinese Kitchen
Amy Besa, owner of Cendrillon, a Philippine restaurant in New York, is an IACP award-winning co-author, Memories of Philippine Kitchens.
Maya Kaimal is the author of Curried Favors (IACP award winner) and Savoring the Spice Coast of India, and creator of Maya Kaimal Fine Indian Foods.
Kathy Gunst, of Public Radio International’s “Here and Now,” and three-time IACP award nominee, will moderate the panel and give the perspective of how the media shapes our perceptions.
Please RSVP by Friday, November 9th
Co-sponsored by: Co-sponsored by The James Beard Foundation. With support from the Food & Wine program at NYU’s SCPS, Black Culinarian Alliance and Museum of Chinese in the Americas.