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| Name | From Millennia to Madame Wu: Culinary Chronicles of China |
| Video Uploader | Video From East Asian Library |
| Upload Date | This Video Uploaded At 04-01-2024 15:39:45 |
| Video Discription | November 15, 2023 - Recording from the event: From Millennia to Madame Wu: Culinary Chronicles of China This recording features two talks that explore China's rich culinary history: one by Eugene N. Anderson titled “Madame Wu’s Cookbook and Food in Song China,” and another by Sean J.S. Chen titled “Madame Wu's Medieval Chinese Home Cooking.” Both discussions revolve around Sean J.S. Chen's forthcoming translation book, “Madame Wu’s Handbook on Home-Cooking,” based on the original book “Wushi Zhongkuilu (吳氏中饋錄).” The event was organized by the Cheng Yu Tung East Asian Library at the University of Toronto Libraries, and co-sponsored by the University of Toronto Scarborough’s Culinaria Research Centre and the Department of East Asian Studies at the University of Toronto. About the Speakers: Dr. Eugene N. Anderson is a Professor of Anthropology, Emeritus, at the University of California, Riverside. He received his Ph.D. in anthropology from the University of California, Berkeley, in 1967. He has done research on ethnobiology, cultural ecology, political ecology, and medical anthropology, in several areas, especially Hong Kong, British Columbia, California, and the Yucatan Peninsula of Mexico. His books include The Food of China (Yale University Press. 1988), Ecologies of the Heart (Oxford University Press, 1996), The Pursuit of Ecotopia (Praeger, 2010), Caring for Place (2014), Everyone Eats (2014), Food and Environment in Early and Medieval China (2014), and with Barbara A. Anderson, Warning Signs of Genocide (2012). Dr. Sean J.S. Chen is a researcher in Chinese culinary history and an Associate at the University of Michigan Lieberthal-Rogel Center for Chinese Studies. He is the award-winning translator of the books: Recipes from the Garden of Contentment and The Way of Eating, which earned Best-in-the-World awards at the 2018 and 2019Gourmand World Cookbook Awards. He was also a consultant and presenter for the award-winning PBS television series: Confucius was a Foodie. Outside of culinary research, he is a biomedical engineer by profession, working in the fields of medical imaging and computer-assisted surgery. T4WZIP_7tJk |
| Category | Education |
| Tags | #EastAsianStudies | #ChineseStudies | #CulinaryStudies | #FoodStudies | #UofT | #UoftLectures | #uoftlibraries |
