•10:00 - 12:30 Digital Exhibition of the British Chinese Food Culture Project
•12:30 - 13:30 Seminar – British Place, Chinese Plate (Speaker: Ms Yatwan Hui)
•13:30 - 18:00 Digital Exhibition of the British Chinese Food Culture Project
•18:00 - 19:00 Seminar – Potent Flavours (Speaker: Dr Vivienne Lo)
Free admission; no advanced booking is needed. Free calendar, recipe booklet, and seasonal greeting cards for seminar audience!
Enquiry: E-mail email@example.com; Telephone 020 8361 7161.
For more information of our oral history project The British Chinese Food Culture, please visit www.britishchinesefoodculture.org.uk.
Speaker: Ms Yatwan Hui The culture of Chinese food has changed, developed and diversified throughout the last few decades in Britain. Yat will explore how the physical places where Chinese food is eaten have changed, comparing the restaurants in London Chinatown with the local Chinese restaurants found in most of Britain's high streets and towns. She will discuss how the layout and furnishing of these restaurants reflect the changing identity and confidence of the British Chinese. What role has Chinese food played in the Chinese identity for the new immigrants, the second and third generations as well as inviting the general public to enjoy and embrace it? Yatwan Hui emigrated from Hong Kong with her parents as a seven year old to London. She studied architecture at the University of Bath and a Masters in sustainable urban design at Lund University in Sweden. Yat established Urban Beings to build on the human experiences of being in a city through design, research and event projects. Speaker Dr Vivienne Lo will talk about her work on the history of Chinese nutritional ideas, linking it to life growing up and growing old in a mixed ethnicity household. Pre-modern cultures assigned qualities to foodstuffs that went beyond those necessary for survival and pleasure, in China as in ancient Greece those qualities were medical. Foods could be heating, cooling, they could strengthen your organs and vitalise your spirits. Much of this ancient knowledge is grounded in an ancient science of the potency of flavour. While these ideas have virtually died out in the European world, in Chinese culture they remain deeply embedded. Nevertheless as those ideas move out of the family and community and become a worldwide phenomenon something else happens. Dr. Lo is a Senior Lecturer in the History department at UCL where she researches and publishes extensively on the early and medieval history of Chinese Medicine, Sports, Exercise and Nutrition. She trained from her youth in Chinese medicine and the martial arts, before reading Chinese at Cambridge and SOAS. In 1997 she graduated with a PhD from SOAS. In her spare time she still helps the family run Memories of China and Teahouse Oriental in Portugal.