“The Chinese in the United States: Their Early Cookbooks and Restaurants”
Thank you for your interest. Due to popular demand, we have reached the maximum capacity for food tasting. You are welcome to register for the lecture, but the food tasting is sold out.
Register for lecture only here.
Lecture by Dr. Jacqueline M. Newman, with a food tasting to follow.
Wednesday, May 7 from 12:45 – 2 p.m.
Stony Brook University, Charles B. Wang Center, Theater
Cookbooks are a treasured source of cultural information, history, social relationships, and recipes. Acclaimed and award-winning food historian, scholar, and registered dietitian Dr. Jacqueline Newman will discuss the very first Chinese sojourners to the United States and share fascinating tales of their early years on American soil. Dr. Newman 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 food tasting will follow her presentation, featuring recipes from the Jacqueline M. Newman Chinese Cookbook Collection, part of Stony Brook University Libraries’ Special Collections. Comprised of more than 4,000 rare and scarce English-language cookbooks and unique research materials, it is the world’s largest collection of its type. Copies of the recipes will be available to guests. Co-sponsored by Special Collections of the University Libraries, The Confucius Institute and the Charles B. Wang Center.
Directions to the Charles B. Wang Center.
For more information, please call 631.632.7119 or e-mail kristen.nyitray@stonybrook.edu.
Kristen Nyitray
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