Eating Asian America

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What: Eating Asian America, a panel discussion to accompany Eating Cultures exhibition
When: Saturday, May 10, 2014, 2–4pm
Where:
934 Brannan Street, San Francisco, CA 94103
How Much: Free admission

From Chop Suey to Korean tacos, Asian American food’s popularity has a profound impact on the way we perceive Asian Americans. Join food scholars and contributors of the Eating Asian America anthology Lok Siu and Mark Padoongpatt, Thy Tran of Asian Culinary Forum and moderator Erica J. Peters of the Culinary Historians of Northern California for a rousing discussion of the history, development, and cultural significance of Asian foods in America and its impact on our understanding of “Asian American-ness”.

Panelists include Mark Padoongpatt, Asst. Prof. in the interdisciplinary degree programs at the University of Nevada, Las Vegas, author of “Oriental Cookery: Devouring Asian and Pacific Cuisine during the Cold War”; Lok Siu, Assoc. Prof. of Ethnic Studies at UC Berkeley, author of “Twenty-First Century Food Trucks: Mobility, Social Media, and Urban Hipness”; Thy Tran, founder and director of Asian Culinary Forum, co-author of “The Essentials of Asian Cooking, Taste of the World”. Erica J. Peters of Culinary Historians of Northern California moderates.

This event is presented by Asian American Women Artist Association (AAWAA), Asian Pacific Islander Cultural Center (APICC) and the Culinary Historians of Northern California, and takes place among the art in the group exhibition Eating Cultures.

Featuring over thirty emerging and established Asian Pacific American artists from around the country, Eating Cultures is a deliciously provocative multi-disciplinary arts exhibition of artworks inspired by Asian American food and foodways. Using food as a lens, artist share stories of global migration, adaptation, entrepreneurship, and the central importance of food in Asian communities around the world. Click here to read more about the exhibition and other accompanying programming.

Image: Chubby Ho by Alison Ho