How Americans Discovered Chinese Food
Yong Chen, professor of history at the University of California, Irvine, discusses the historical forces that turned Chinese food, a cuisine once widely rejected by Americans, into one of the most popular ethnic foods in the US.
Beginning at 6 PM, a chef's selection of small plates, along with beer and wine, will be available for purchase in the Rose Hills Garden Court.
FREE ADMISSION. NO RESERVATIONS REQUIRED.
Pacific Taste is an ongoing series of culinary talks and workshops hosted by the Pacific Food & Beverage Museum in venues across Southern California. Research Fellow Linda Civitello, Curator Richard Foss, Chef Ernest Miller, and others deliver lively lectures and lead hands-on workshops demonstrating the rich culinary traditions and distinctive cuisines of the Pacific Coast and American West.