Globalization and Asian Food Culture (Pr-registration is required)
This program aims to promote education on Asia among teachers and the community. Asian food workshops will be conducted by two culinary experts, and Dr. Seungsook Moon (Professor of Sociology, Vassar College) will give opening remarks for each workshop.
■Workshop I: 10/17 Sat 10:00 AM – 12:00 PM (fee: $7)
“Rice: A delicious connection of Asian Cuisine” by Shirley Cheng
This presentation will introduce a variety of rice used in Asian cuisine. Six rice dishes originating from China, Korea, Japan, Vietnam, Thailand and India will be presented. Through each rice dish, a map illustrating the seasonings and flavor patterns of each country will be unfolded and explored. Shirley Cheng is a professor in culinary arts at the world’s premier culinary college, The Culinary Institute of America (CIA). A native of China, Chef Cheng graduated from the Culinary Institute of Sichuan in 1979. She then taught there for eight years as a chef-instructor before attending Johnson & Wales University, where she graduated in 1990 with a Master of Science degree. Today, with 34 years of experience in the food industry and in culinary education, she is an accomplished and respected instructor in Asian cuisine, with a specialization in the Sichuan regional cuisine of China. Named CIA Faculty Member of the Year in 1996, Chef Cheng has judged several Master Chef exams at the college, and was a member of the CIA team that won the coveted Marc Sarrazin Cup at the Salon of Culinary Arts in New York in 1996 and 1997. The gold winner of Japanese Ingredient Culinary Challenge Recipe Competition in NY, 2011.
■Workshop II: 10/17 Sat 2:00 PM -4:00 PM (fee: $7)
“Japanese Taste and Flavor: Unification of Tradition and Innovation” by Nami Fukutome
This will be a presentation on the tastes and flavors that are uniquely original to Japan. The Japanese green tea and roasted tea will be provided for tasting. Yuzu (citrus) which has long been appreciated in Japanese culinary culture will also be introduced; examples will be provided for tasting. The Japanese fermented seasonings Shoyu (soy sauce) and Miso (soy bean paste) will be presented. Additionally, the taste sensation known as Umami will be demonstrated, and the Japanese blended spice Shichimi will be introduced as well. Nami Fukutome received her Ph.D. in food science from Ochanomizu University in 2013. Her major is cookery science and she is presently undertaking a cross cultural study focusing on local food and usage of ingredients. Currently, she teaches ‘Cooking Practice’ at Ochanomizu University and Bunkyo University, ‘Food Culture’ at Jissen Women’s University and ‘Cooking Theory’ at Shinjuku Technical College of Cooking. She is coordinating the menu and recipes of a food education TV program and is also involved in various educational activities.
Co-ponsored by the Council on Conferences of the Association for Asian Studies, the New York Conference on Asian Studies, the Asian Studies Program, Vassar College, the Culinary Institute of America, Shimodozono Co., Ltd., and Yubeshi Souhonke Nakauraya Co., Ltd.