Food and the Chinese American Journey: A Conversation with Anne Mendelson and Kian Lam Kho

Wed, Dec 7, 2016 @ 6:30pm - 8:30pm

Tickets: $40/adult; $10/student (fulltime with valid ID); $25 for MOCA Members and CHNY Members
Click here to purchase tickets.


In her new book, Chow Chop Suey: Food and the Chinese American Journey, culinary historian Anne Mendelson uses cooking to trace different stages of the Chinese community’s footing in the larger white society in America. Please join Anne Mendelson and Kian Lam Kho, food writer and co-curator of MOCA’s exhibition, Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America for a thought-provoking conversation on the history and impact of American Chinese food.

6:30 pm Reception
7:00 pm Program and book signing

 

On the menu:

Red Cooked Pork in Steamed Buns  

Cold Eggplant with Spicy Mala Dressing 


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 the author of Milk (2008) and Stand Facing the Stove (1996).

Kian Lam Kho
is a food writer, consultant, and founder of the Chinese cooking blog Red Cook. Red Cook was a finalist for the James Beard Foundation Award in 2011. Kho teaches Chinese cooking classes at the Institute of Culinary Education, Brooklyn Kitchen, and Haven’s Kitchen. His cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking is the culmination of years of research on Chinese cooking techniques and their implementing in the home kitchen. He is the co-curator of Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America, an exhibition at MOCA on view until March 26, 2017.

This program is co-presented with the Culinary Historians of New York.