JBF Events

2008 Conference: Day One

The first day of our two-day conference on the food and food culture of China consists of presentations, panels, and discussions with experts from around the world on a wide range of topics, from its historical roots and regional variations to its evolution and translation around the world. This day is presented jointly by the
Asian/Pacific/American Institute at NYU. For information about day two and the special conference dinner at the James Beard House, please see the Related Links section of this page.

Panelists and Participants*:
JBF Award Winners Jeffrey Alford and Naomi Duguid authors of Beyond the Great Wall
Tony Aspler Wine Expert, author of The Wine Lover's Companion
Andrew Coe Culinary Historian, author of Chop Suey
Roger Dagorn Master Sommelier, Chanterelle Shirley Shuliang Cheng Professor of Culinary Arts, Culinary Institute of America
Fuchsia Dunlop author of Shark's Fin and Sichuan Pepper and Land of Plenty
Saul Gitlin EVP Strategic Services/New Business, K & L Advertising
Mary Lou Heiss author of The Story of Tea: A Cultural History and Drinking Guide
Margaret Kuo chef/owner, Margaret Kuo's Restaurants
Lau Chi-sun Chief Editor, Wine Now Monthly (Hong Kong)
Jennifer 8. Lee author of The Fortune Cookie Chronicles, reporter, The New York Times
Anita Lo chef/owner, Rickshaw Dumpling Bar, Annisa, and Bar Q
Sidney Mintz Wm. L. Straus Jr.Professor Emeritus and research professor, Johns Hopkins University, editor of The World of Soy and author of Tasting Food, Tasting Freedom
JBF Award Winner Marion Nestle Department of Food Studies, Nutrition, and Public Health, New York University, author of Food Politics
Jacqueline M. Newman Editor, Flavor and Fortune, author, Food Culture in China and the forthcoming Cooking from China's Fujian Province
James Oseland Editor-in-Chief, Saveur Magazine
Fabio Parasecoli Gambero Rosso, US correspondent, and NYU, adjunct professor, Department of Nutrition, Food Studies, and Public Health
Ed Schoenfeld Chinese Culinary Authority, Asian Culinary Concepts
JBF Award Winner Nina Simonds, author of A Spoonful of Ginger
Mark Swislocki Assistant Professor of History, Brown University, author of Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai
Jack Tchen Director, Asian/Pacific/American Institute
Joanna Waley-Cohen Professor of History, New York University, author of The Sextants of Beijing: Global Currents in Chinese History
Grace Young author of The Breath of a Wok

Panel topics*:

• A Historical Overview of Chinese Cuisine and an Introduction to the Importance of the Banquet

• Chinese Cuisine or Cuisines? Regional Variations in Culinary China

• The Food and Medicine Connection

• Cooking and Eating in Context: Street Food, Home Food, Restaurant Food, and Banquet Food

• Chinese Food in America: Immigration, Distribution, Class, and Cuisine

• Contemporary Issues: International Politics, Food Safety, and Luxury Consumption

*Confirmed at this time.

Sponsors:

Red
Delta Air Lines
Metropolitan Hotels

Gold
Lee Kum Kee
Saveur
Silver
Mikimoto
Acqua Panna
S.Pellegrino

Cultural Partners:
Asian/Pacific/American Institute
Asia Society

Event Partners:

Astor Center
Chinatown Brasserie
Savory Productions
TMI Trading - Chef One