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DTSTART:19700329T010000
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UID:6278630:Event:34118
DTSTAMP:20260416T082347Z
SUMMARY:Chinese Food Culture Seminars (Free Entry)
DESCRIPTION:•10:00 - 12:30 Digital Exhibition of the British Chinese
  Food Culture Project•12:30 - 13:30 Seminar – British Place, Chine
 se Plate (Speaker: Ms Yatwan Hui)•13:30 - 18:00 Digital Exhibition o
 f the British Chinese Food Culture Project•18:00 - 19:00 Seminar –
  Potent Flavours (Speaker: Dr Vivienne Lo)\n \nFree admission; no adv
 anced booking is needed.  Free calendar, recipe booklet, and seasona
 l greeting cards for seminar audience!\nEnquiry: E-mail projects@ming-
 ai.org.uk; Telephone 020 8361 7161.\nFor more information of our oral 
 history project The British Chinese Food Culture, please visit www.bri
 tishchinesefoodculture.org.uk.\n\n\nSpeaker: 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 i
 n 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 con
 fidence of the British Chinese. What role has Chinese food played in t
 he Chinese identity for the new immigrants, the second and third gener
 ations 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. Ya
 t established Urban Beings to build on the human experiences of being 
 in a city through design, research and event projects. Speaker Dr Vivi
 enne 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 ethni
 city household. Pre-modern cultures assigned qualities to foodstuffs t
 hat went beyond those necessary for survival and pleasure, in China as
  in ancient Greece those qualities were medical. Foods could be heatin
 g, cooling, they could strengthen your organs and vitalise your spirit
 s. 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. Ne
 vertheless as those ideas move out of the family and community and bec
 ome a worldwide phenomenon something else happens. Dr. Lo is a Senior 
 Lecturer in the History department at UCL where she researches and pub
 lishes extensively on the early and medieval history of Chinese Medici
 ne, Sports, Exercise and Nutrition. She trained from her youth in Chin
 ese medicine and the martial arts, before reading Chinese at Cambridge
  and SOAS. In 1997 she graduated with a PhD from SOAS. In her spare ti
 me she still helps the family run Memories of China and Teahouse Orien
 tal in Portugal.\n\nFor more information visit https://bowesandbounds.
 org/events/chinese-food-culture-day-free-entry-2
DTSTART;TZID=Europe/London:20120215T100000
DTEND;TZID=Europe/London:20120215T190000
CATEGORIES:food, "chinese culture", "oral history", "urban design", "h
 ealthy diet"
LOCATION:London Metropolitan Archives, Clerkenwell
WEBSITE:http://www.britishchinesefoodculture.org.uk/news-a-events/13-c
 oming-events
URL:http://www.britishchinesefoodculture.org.uk/news-a-events/13-comin
 g-events
CONTACT:020 8361 7161
ORGANIZER;CN="Ming-Ai (London) Institute":https://bowesandbounds.org/p
 rofile/CARRIEXU
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ATTENDEE;ROLE=REQ-PARTICIPANT;PARTSTAT=ACCEPTED;RSVP=TRUE;CN="Ming-Ai 
 (London) Institute":https://bowesandbounds.org/profile/CARRIEXU
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