Smithsonian Associates will present a series of online talks in May and June exploring Asian cuisine and its role in the lives of people in America
The ‘Love Our People Like You Love Our Food’ campaign came about earlier this year in response to a surge in anti-Asian racism across the United States, and it was a reflection of the power of Asian cuisine and its role in America’s food culture.
To explore the role of Asian food in America––and its future, Smithsonian Associates is collaborating with the Smithsonian Asian Pacific American Center and the Freer Gallery of Art & Arthur M. Sackler Gallery, Smithsonian’s National Museum of Asian Art, to present Culinasia, a four-part series that will see chefs, food writers, food entrepreneurs, home cooks and cookbook authors, among others, discuss a variety of topics relating to Asian food in America, past, present and future.
The four talks, which take place virtually via Zoom in May and June, are listed below.
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Saving Chinatown and Our Legacies
The Covid-19 pandemic and the anti-Asian racism and violence that has followed in its wake have had a profound impact on the Asian restaurant scene in America. Yet the survival of these restaurants is essential to the preservation of America’s Asian food culture.
Food writer Grace Young; chef Brandon Jew of Mister Jiu’s in San Francisco; Jennifer Tam and Victoria Lee, founders of Welcome to Chinatown, a grassroots initiative supporting Chinatown business in New York City; Daphne Wu, co-organiser of arts and culture initiative Save Our Chinatowns; and Wellington Chen, executive director of the Chinatown BID/Partnership in New York discuss.
Wednesday 5 May, 6.30pm ET (Thursday 6 May 6.30am HKT)
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