Nation, Regions, Culture, Cuisine: What is Chinese Food?
The Food Studies program at UTSC is hosting a talk in the Purple Lounge this Friday, November 10, 2 pm to 4 pm.
The guest speaker, Professor Michelle King of the University of North Carolina at Chapel Hill, is interested in research subjects that deal with gender, the body, imperialism/colonialism, and a conscious consideration of the processes of cultural translation. She focuses on the cultural history of nineteenth and twentieth-century China, as well as Chinese diasporas. Her last book was a study of the cultural distinctions between Chinese and Western perspectives on female infanticide in late nineteenth century China. Her new book project will examine the intersection of gender, foodways, and transnational Chinese identities through the life and career of postwar Taiwan’s pioneering female cookbook author and television personality, Fu Pei-Mei.
Come and learn about Chinese food culture!