Food and China’s Silk Road: Influences to and from the West
by Dr. Jacqueline M. Newman
Wendesday, May 6, 2015 at 1 PM
Charles B. Wang Center Theatre
* Note: The program is fully booked and the Registration is currently closed. People who booked early will receive a confirmation email.
Dr. Newman discusses the East-West cultural exchanges that occurred on the Silk Road through the medium of food. Cultural exchange through food began in the city of Xian, China and continued on through the Mediterranean and beyond. A food tasting will follow Dr. Newman’s presentation, featuring recipes from the Jacqueline M. Newman Chinese Cookbook Collection, part of Stony Brook University Libraries’ Special Collections. Composed 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 provided to guests.
Co-sponsored by Special Collections of the University Libraries, The Confucius institute and the Charles B. Wang Center.
About the Speaker
Dr. Jacqueline M. Newman is an emeritus art history professor of Queens College and the founder and editor of the award-winning magazine Flavor and Fortune which is the first and only American, English-language quarterly about Chinese food and dietary culture. In 2002 Dr. Newman made a significant gift of 4,000 Chinese cookbooks, culinary magazines and related audio-visual materials to Stony Brook University Libraries Special Collections. It is the largest collection of its type in the world.