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Chinese Food Philosophy: A Recipe for Life
8 January 2019
ucl.ac.uk/history/people/academic-staff/dr-vivienne-lo" target="_blank">Vivienne Lo (UCL CCHH), Bee Wilson and Ching-He Huang in conversation with Donald Sloan. Wednesday 16 , January 2019,
6.30-8.30pm,
at Asia House, 63 New Cavendish Street, London W1G 7LP.
Book via Eventbrite. Free tickets for students.
Part of the Lee Kum Kee Culinary Culture Series from the Oxford Cultural Collective, in partnership with Asia House Arts and Learning and Pb Catering. This event includes a panel discussion for one hour, including time for questions from the audience, followed by a drinks reception with canapés.
What can the world learn from a distinctive food culture that promotes spiritual, mental and physical health?
Chinese culinary traditions reveal much about the social, moral and religious codes that have long governed Chinese society. The content of staple dishes, and the rituals surrounding their preparation, presentation and consumption, are rich with symbolic value and have remained constant over centuries.
In this session, the panellists will explore recent developments in Chinese food culture. How are young Chinese embracing and adapting distinctive culinary traditions? In highly commercial, urban environments, does tradition sell? And are characteristics that define China's food heritage - balance, restraint, health and pleasure - being lost in our increasingly globalised world? If so, what are the consequences for health and wellbeing?
Further details at:
https://oxfordculturalcollective.com/events/chinese-food-philosophy-a-recipe-for-life/