Panel DISCUSSIONS

• Asian American Fermentation • Authentically What? Hybridized Chinese Food in History and Today • From Tikka Masala to Ayurveda: Perspectives on Indian American Cuisine •Tiger Moms & Asian Fetishes: Gender & Tradition at the Table •


 

Asian American Fermentation

Fermentation is an essential part of most cuisines, and nowhere is that more prevalent than Asian cuisines in history and today. While historically used as a means for preservation and survival, fermented foods are also delicious and nutritious and are just as relevant in the modern age as they have been for thousands of years. Fermented condiments like soy sauce, miso and fish sauce have become staple ingredients in American supermarkets and pantries worldwide. What is the difference between those found in store and those made from scratch? How have traditional Asian fermentation methods changed in application over time and how are they being applied to ingredients today? Why should you make and eat more fermented foods? 

Join a vibrant community of fermenters, food entrepreneurs, culinary historians and microbiologists for a conversation that explores the loss and revival of indigenous fermentation methods and ingredients.

 

Mara King

co-founder of Ozuke and co-host of People’s Republic of Fermentation
@zukemono

Rich Shih

founder of Our Cook Quest
@ourcookquest

 
 

ANN YONETANI

founder of NYrture
@NYrture

KEN FORNATARO

co-founder and chef of culturesgroup
@culturesgroup

 
 

 

Authentically What?
Hybridized Chinese Food in History & Today

A conversation moderated by Chinese food culture magazine The Cleaver Quarterly explores how Chinese-American food, from spaghetti chow mein to pan-fried har gow, adapts to new and changing environments. Panelists bring stories and insights from both sides of the counter that examine the interplay between kitchen craft and the evolving demands of local markets.

 

JENNY GAO

chef & founder of Jing TheoryFly by Jing
@jingtheory@flybyjing

Matt Jager

writer & editor of The Cleaver Quarterly
@thecleaverquarterly

mofad-peter-kim.jpg

PETER KIM

executive director of The Museum of Food and Drink
@mofad

CHRIS CHEUNG

chef & owner of East Wind Snackshop and Tánsuŏ
@chefchrischeung

LUCAS SIN

chef & founder of Junzi Kitchen
@junzikitchen

LIEN LIN

chef & co-owner of Bricolage
@bricolage

 

 

From Tikka Masala to AYURveda:
Perspectives on Indian AMERICAN Cuisine

Many of the dishes that people think of today as Indian are rooted in the cuisine of foreign settlers—the constructs of tikka masala, 'curry,' and even chai have come to exist by way of a colonial past. Over time, India’s diverse and complex cuisine has been boxed in and simplified into something easier to digest. Ayurvedic ingredients have gone mainstream and become the basis of many health trends in America. What are the implications of this for Indian American chefs, artisans and food writers as they forge their own identity and voice in food? Panelists will take a deeper look into varying perspectives on appropriation and assimilation. 

 

Priya Krishna

writer for The New York Times, Bon Appétit, New York Magazine and author of Indian-ish

@pkgourmet

Mayukh Sen

writer for the New York Times, the New Yorker, Bon Appétit and Food52

@mayukh.sen

Khushbu Shah

food editor of Thrillist

@khushandoj

 

Chitra Agrawal

founder of Brooklyn Delhi and the ABCD’s of Cooking, author of Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn

@chitra

ANSHU DUA

co-founder of The Chaat Company

@chaatco

 
 

 

TIGER MOMS & ASIAN FETISHES:
GENDER & TRADITION AT THE TABLE

Asian American cuisine is one forged from sensory memories, of cultures and customs passed down from one generation to another. While tradition and gendered roles within domestic spaces have long informed the cultural values that underlie Asian American identity and food, the more recent popularization and embrace of its cuisine has resulted in a near-opposite expression of its conservative past. From internet eating fads like muk-bang to egg yolk porn, to the ubiquity of femme Asian faces as ‘hosts’ of video content that aims to please such as ASMR and Bread Face Blog, the discussion will explore the ways in which Asian American cuisine goes beyond food itself by becoming an expression of our individual and collective identities as an ‘exoticized other’ when viewed from a Western perspective.

LINDSAY ARAKAWA

instagram manager of Refinery29 + creative social strategist @intaanetto

@blindsaay

SABRINA CHEN

co-founder of JaynesBeard

@jaynesbeard

JENNY DORSEY

chef & founder of Wednesdays, co-host of Why Food? Podcast, culinary director of Studio ATAO

@chefjennydorsey

 
 
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FARIHAH ZAMAN

filmmaker, critic and programmer + director/producer of FEAST OF THE EPIPHANY

@brandnewfarihah

MITCHELL KUGA

writer for Village Voice, them, and Gothamist + editor of SALT

@mitchellkuga