Join acclaimed food scholar and researcher Jacqueline M. Newman, founder and editor of the award-winning magazine Flavor and Fortune, as she discusses “Chinese Food and Herbs: Available, Fresh, Healthy, Natural and Sustainable” on Wednesday, April 10, at 12:45 pm in the Charles B. Wang Center, Lecture Hall 1. Her talk will explore the terms Available, Fresh, Healthy, Natural and Sustainable, and compare them to the health benefits of Chinese food, Chinese dishes and Chinese herbs. A food tasting will follow the talk.
When you sit down for a meal at a chain restaurant, how can you tell if your food is healthy, natural, fresh or sustainable? When chains make these claims about their products, are they really providing us with better options, or are they simply trying to capitalize on abstract concepts of “freshness” and “health,” while serving meals that are still highly processed?
Newman argues that fast-food definitions of “fresh” and “healthy” are disingenuous and misleading. In this talk, she will explore uses of these terms, and will contrast Western fast food to the fascinating, nourishing and time-tested traditional cuisine of China. Timely issues about health, economics and the food industry will be addressed, and she will suggest how we can improve our diet by relying on concepts — and recipes — from Chinese culture.
Flavor and Fortune is the first and only American English-language quarterly about Chinese food and Chinese dietary culture. Her devotion to research and promotion of this dietary culture is well-known worldwide and is the pursuit of a lifetime of efforts.
The Jacqueline M. Newman Chinese Cookbook Collection, more than 4,000 books and complementary research materials, is a special collection at Stony Brook University Libraries.