“The Chinese in the United States: Their Early Cookbooks and Restaurants”
Cookbooks are a treasured source of cultural information, history, social relationships and recipes. Acclaimed and award-winning food historian, scholar and registered dietitian Jacqueline Newman will discuss the very first Chinese sojourners to the United States and share fascinating tales of their early years on American soil. She will also highlight the first Chinese cookbooks published in the U.S., expound upon what and why Americans love Chinese cuisine, and advise as to where to find it locally.
A free food tasting will follow the lecture, which will be held Wednesday, May 7, from 12:45 pm to 2 pm at the Charles B. Wang Center, Room 201. The tasting will feature recipes from the Jacqueline M. Newman Chinese Cookbook Collection, part of Stony Brook University Libraries’ Special Collections. It is the world’s largest collection of its kind, with more than 4,000 rare and scarce English-language cookbooks and unique research materials. Copies of the recipes will be available to guests.
This event is co-sponsored by Special Collections of the University Libraries, The Confucius Institute and the Charles B. Wang Center.
Click here to reserve tickets. For more information, please call (631) 632-7119 or e-mail kristen.nyitray@stonybrook.edu.
Add comment