MOCAEATS: The Chinese Kitchen Garden: Farm to Table Home Cooking

Sat, Jul 8, 2017 @ 2:30pm - 4:30pm

Tickets (include museum admission): $12/adult; $8/student & senior; Free for MOCA members

Click here to purchase tickets.

 

 

In their new books, Pat Tanumihardja and Wendy Kiang-Spray both explore recipes and techniques on seasonal vegetable planting and cooking through the stories of their family’s cultural heritage. Please join Pat and Wendy with 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 conversation about culinary and gardening traditions and tips.


Patricia Tanumihardja is the author of Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season. She is an experienced writer who reviews restaurants, profiles chefs and artisanal food producers, and writes about travel and food. She was born in Indonesia and brought up in Singapore before moving to the U.S. and settling in Northern Virginia, where she now lives with her husband and son. Growing up in several different food cultures, she learned to appreciate a wide variety of foods and flavors from a young age, and learned to cook as soon as she could tell the difference between garlic and ginger. As a writer, she sees the world through a multicultural lens and enjoys covering topics relating to food history and food culture. She has contributed to Edible Seattle, Seattle, Seattle Met, Monterey County Weekly, Sunset and Saveur and her debut cookbook was The Asian Grandmothers' Cookbook: Home Cooking from Asian American Kitchens. Pat writes the "Pickles and Tea" food blog (SmithsonianAPA.org/picklesandtea) in collaboration with the Smithsonian Asian Pacific American Center which showcases contemporary Asian food culture in America.

 

Wendy Kiang-Spray is the author of The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine. She is a passionate gardener, garden speaker and writer whose articles and contributions have appeared in national publications and books. On weekdays, she is a high school counselor and at other times, she volunteers with the DC Master Gardeners, speaks at many different venues from garden clubs to regional symposiums, and blog here about Asian vegetables and at her blog Greenish Thumb about family and other garden projects.


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 through September 10, 2017.

 

Image Credit: Courtesy of Wendy Kiang-Spray, The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine.