FROM COMRADES TO CAPITALISTS? THE EVOLUTION OF CULINARY TRAINING IN THE PEOPLE’S REPUBLIC OF CHINA
Willa Zhen, Culinary Institute of America
4:15 p.m., Thursday, March 1 - Hahn 108
WORKSHOP: WHAT MAKES JAPANESE CUISINE “JAPANESE”?
1:30-5 p.m., Friday, April 6 - Hahn 101
• Abandoning Native Foodways and Embracing Modern Cuisine:Murai Gensai’s 1903 Culinary Novel KuidÅraku
Eric Rath, University of Kansas
• The “Japanese Turn” in Fine Dining in the U.S., 1980-2015
Samuel Yamashita, Pomona College
• Authenticating “Japanese” Cuisine in a Global Foodscape:The Japanese Culinary Academy
Greg de St. Maurice, University of Toronto
CONTEMPORARY ADAPTIONS OF ASIAN MENU STYLES IN U.S. GOURMET RESTAURANTS
Alison Pearlman, California Polytechnic University, Pomona
4:15 p.m., Friday, April 20 - Hahn 101
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