Tue, Mar 23 from 6:30pm – 8:30pm
CULINARY HISTORIANS OF NEW YORK and MUSEUM OF CHINESE IN AMERICA Present:
A Celebration of Chinese Food in Today’s America and Tribute to Jacqueline Newman

Location: Museum of Chinese in America
215 Centre Street (between Grand and Howard, one block north of Canal St.)
New York, NY 10013
Time: 6:30 pm Check-in and reception | 7:00 pm Presentation of award and panel
Fee: $40 Non-Members and Guests | $25 MOCA/CHNY Members | $22 CHNY Senior & Student Members

Please join CHNY and MOCA for a panel discussion on Chinese Food in Today’s America: Four Chinese American New Yorkers’ Perspectives.
Since the 1965 reform of the immigration laws, tens of thousands of Chinese have arrived in New York from every part of China. Most non-Chinese fans of Chinese food know that one result has been a golden age for exciting new restaurants serving all kinds of once-unfamiliar dishes. But what does the American or Chinese American food scene look like to members of the Chinese American community—or communities, since the makeup of today’s first- and second-generation immigrant population is so complex? How do people view the food that they cook at home, the different versions of Western food that they have encountered, the food served here in different kinds of supposedly Chinese restaurants? Four food-minded Chinese Americans will relate their experiences in navigating Chinese and American culinary identities and share their thoughts on what’s happened to Chinese cuisine as it has become progressively woven into the American culinary fabric.

Panelists: Jessica Chien, pastry chef and food blogger; Jeffrey Chuang, illustrator and art designer; Kian Kam Kho, software engineer and food blogger; and Stephanie Wang-Breal, filmmaker; moderated by Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States.

CHNY is also proud to announce that the recipient of the 2009 Amelia Scholar’s Award for lifetime achievement in culinary history is Dr. Jacqueline Newman, a founder of CHNY and one of America’s most distinguished authorities on Chinese food.