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Cantonese Cooking Schools: Transmitting Knowledge and Transforming Cuisine

Cantonese Cooking Schools: Transmitting Knowledge and Transforming Cuisine

with Willa Zhen

Thursday, February 17, 2011

Cooking schools have become a trendy subject in popular and academic discussions in North America and Europe. But little has been said about them outside of the West. Willa Zhen will discuss the establishment and purpose of cooking schools in Guangzhou (Canton) and Hong Kong and their place in local foodways. Drawing on her own experiences learning and training in Cantonese cooking schools, she will offer a perspective on the role of these schools in the ever-changing societies of South China and how they prepare aspiring cooks to adapt to new demands.

February 17 is Lantern Day, the culmination of the Chinese New Year festival in this Year of the Rabbit. We will offer a tasting of special Chinese New Year foods, including the sweet rice balls traditionally served on Lantern Day.

Willa Zhen is a PhD candidate in anthropology at the School of Oriental and African Studies, the University of London. She received her BA in International Relations and Chinese Studies from the University of the Pacific and an MA in the Anthropology of Development from the University of Sussex. She is the 2008 recipient of the CHNY Scholar's Grant, as well as the 2009 Cherwell Studentship at the Oxford Symposium on Food and Cookery.

Location:
Park Avenue United Methodist Church
108 East 86th Street (between Park and Lexington)
New York, NY 10028

Time: 6:30 pm Check-In and Reception | 7:00 pm Presentation

Fee: $40 Non-Members & Guests | $25 CHNY Members | $22 CHNY Student & Senior Members

Note: If you join now or renew your CHNY membership you may select the discounted Member Price!

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Save the Date(s):

Monday March 14: Jeffrey Pogash, "The History of the Bloody Mary"

Tuesday April 12: Andrew F. Smith, "Starving the South: How the North Won the Civil War"