Co-Presented by Asia Society & New Asian Cuisine
Although the Chinese restaurant industry represents 45,000 Chinese restaurants across the U.S., that generates over $20 billion in annual sales, most Americans diners still think of Chinese food as a cheap take-out of chow mein, spring rolls and fortune cookies. While Chinese food has reinvented itself many times over on the Asian culinary scene – whose amazing growth was fueled by the recent economic boom – its counterpart in the U.S. has not yet acheived the same stature.
Join New York Times reporter and author of The Fortune Cookies Chronicles – Jennifer 8. Lee in a conversation with world renown Chef Martin Yan, a celebrated host of over 3,000 cooking shows broadcast worldwide, author of over 30 cookbooks and, most recently, Founder and Chairman of Martin Yan’s Culinary Arts Center in Shenzhen, China. Chef Yan has launched his center to promote the Chinese culinary arts in response to the world’s fascination with Chinese heritage and cuisine. There will be a live food demonstration.
Thursday, March 26, 2009
6:00 pm to 8:00 pm
Asia Society and Museum
725 Park Avenue
New York, NY
Cost: $15 members, $30 nonmembers, $15 students