REGISTER: https://uci.zoom.us/webinar/register/WN_0K8prGJiRtmTvk3cwgNIsA

What do we mean when we talk about Chinese food? Is there such a thing as an "authentic" Chinese cuisine? And how do cultural conceptions of what constitutes "good" Chinese food diverge in different times and places? This webinar will feature three culinary experts - historians and chefs - to discuss how Chinese food changes across time and space and why it assumes the different forms that it does.

Speakers include:
• Fuchsia Dunlop, chef and author
• Miranda Brown, University of Michigan
• Yong Chen, UC Irvine

Speaker bios:

Fuchsia Dunlop is a cook and food writer. In 1994 she became the first foreigner to enroll at the Sichuan Institute of Higher Cuisine. She is the author of six books on Chinese cuisine, including Shark's Fin and Sichuan Pepper and, most recently, The Food of Sichuan, nominated for this year's James Beard Award for International Cookbook.

Miranda Brown is a professor of Chinese studies at the University of Michigan. She is the author, most recently, of The Art of Medicine in Early China, and is currently working on a new project on the history of dairy in Chinese cuisine.

Yong Chen is a professor of history at the University of California, Irvine. He is the author of Chop Suey USA: The Rise of Chinese Food in America, and his food research has appeared in numerous publications, including the Orange County Registerand the New York Times.