| Date | Time | Location |
|---|---|---|
| Friday, May 1, 2009 | 8:15AM - 6:00PM | External Event, Munk Centre For International Studies, Campbell Conference Facility, South House, 1 Devonshire Place |
Asian Heritage Month Event
*** The Conference & Dinner is SOLD OUT. We have opened more spaces for the CONFERENCE ONLY. ***
This conference will explore Chinese society, culture, and political economy through the perspective of its food and cuisine. We gather international scholars, chefs, food and wine experts and critics, and filmmakers to discuss how Chinese society – its culture, economy, and global identity – has been evolving and transforming over the last several decades. Using food as a social identity, we focus on the following issues:
• Historical evolution of food in Hong Kong and China;
• Changing social construction of culinary practice and art in Hong Kong and China;
• Changing global and local identities in Hong Kong and China through new food production and consumption patterns; and
• Chinese food and the political economy of the global food system.
This event is targeted to multiple sector audiences – academics, researchers, and students interested in Asian society and culture, industry experts working in areas of Asian and global cuisines and wine, and community members interested in Asian food and society.
CONFERENCE PROGRAM [updated 4.23.09]
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VENUE:
Vivian And David Campbell Conference Facility
Munk Centre For International Studies
1 Devonshire Place, South House
8:15 – 8:45 Registration and continental breakfast by Senses at Work
8:45 – 9:00 Welcome
Joseph Wong (Director, Asian Institute, University of Toronto)
Opening Remarks
Chancellor Emerita Vivienne Poy (Senator, Government of Canada)
Introduction
Ito Peng (Director, Dr. David Chu Program in Asia Pacific Studies, University of Toronto)
9:00 – 10:15 Panel I: Food, Politics and the Economy
•A Taste of Low Cuisine in Hong Kong
Sidney C. H. Cheung (Professor and Chairperson, Department of Anthropology, The Chinese University of Hong Kong)
•Chinese Restaurants Without Borders
Cheuk Kwan (Director and Producer, Chinese Restaurants documentary series)
Moderator: Eric Cazdyn
(Professor of East Asian Studies and Comparative Literature and Film Studies, University of Toronto)
10:15 – 10:30 Break
10:30 – 12:10 Panel II: Food as Aesthetic Project
•Chinese Food from Neolithic to Now: From Simple to Elegant, Fashionable, Savory, and Super
Jacqueline M. Newman (Professor Emeritus-Queens College, Flushing NY; Editor-in-Chief of Flavor and Fortune, the only English-language Chinese food magazine in the USA; author of Cooking from China’s Fujian Province (Hippocrene 2008), other books, and hundreds of articles)
•Life in the Kitchen: Home and Abroad
David Lee (Chef and co-owner, Nota Bene and Splendido)
•Wine in Chinese Culture – The Cultural Shift
Drew Innes (George Brown College, Continuing Education Program)
Moderator: Leo Chan (Adjunct Professor Chef of Asian Cuisine at the Humber School of Hospitality, Recreation and Tourism, Toronto)
12:10 – 1:00 Dim Sum Demonstration
by Canson Tsang (Director, Chinese Food & Beverage Operations, Metropolitan Hotel, Toronto) and Terrance Chan (Master Dim Sum Chef, Lai Wah Heen Restaurant, Metropolitan Hotel, Toronto)
1:00 – 2:00 Dim sum lunch sponsored by Lai Wah Heen Restaurant, Metropolitan Hotel, Toronto and Dr. David Chu Community Network
2:00 – 3:40 Panel III: Food, Culture & Society
• Misrepresentation of Chinese Food Cultures and Cuisines
David Y. H. Wu (Fellow, East-West Center; Professor of Anthropology, University of Hawaii and Visiting Research Professor, National Tsing Hua University, Hsin Chu City, Taiwan)
• How Chinese Food is All-American
Jennifer 8. Lee (Journalist, New York Times; The Fortune Cookie Chronicles)
• A Tasting Menu of Shanghai Dining in Five Courses: Culinary Culture and Foodie Phenomena
Crystyl Mo (Food & Wine Columnist, City Weekend (Shanghai’s largest English language magazine))
Moderar: Lily Cho (Assistant Professor of English, University of Western Ontario)
3:40 – 4:00 Break
4:00 –4:50 Keynote Address
An Imaginative Mammal Loves Aggressive (Chinese) Food
Lionel Tiger (Rutgers University; China’s Food: A Photographic Journey)
4:50 –5:00 Concluding & Closing Remarks
Vanina Leschziner (Professor of Sociology of Culture, University of Toronto)
5:00 –6:00 Happy Hour “Lan Kwai Fong”
D I N N E R I S S O L D O U T !!!
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VENUE:
Metropolitan Hotel, Toronto Ballroom
108 Chestnut Street
6:30 Chinese Banquet Dinner
Hong Kong Style
If you are attending a Munk School event and require accommodation(s), please email the event contact listed above to make appropriate arrangements.
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