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Culinary Historians: Asian Culinary Revolution, Aug 8, 10 AM

Culinary Historians: Asian Culinary Revolution, Aug 8, 10 AM
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  • Culinary Historians: Asian Culinary Revolution, Aug 8, 10 AM

    Post #1 - August 3rd, 2009, 9:10 am
    Post #1 - August 3rd, 2009, 9:10 am Post #1 - August 3rd, 2009, 9:10 am
    Culinary Historians of Chicago presents

    Asian Culinary Evolution
    Presented by
    Bruce Cost
    Chef, Author and Culinary Partner,
    Big Bowl
    Saturday, Aug. 8, 2009
    10 a.m. to Noon
    At
    Big Bowl Restaurant
    6 E. Cedar
    Chicago

    It seems that it wasn’t that long ago in America when an exotic Asian dinner was chicken Chop Suey , or even MORE adventuresome, Chicken Chow Mein, with egg roll. We’ve come a long way, baby, and who better than to take us on our Asian culinary journey than Bruce Cost. Called by Alice Waters “one of the greatest cooks I have ever known,” Mr. Cost is considered one of the nation’s leading authorities on Asian food. His 1980’s restaurant, Monsoon, in San Francisco earned a 4-star rating, and his articles have appeared in The New York Times Magazine, Gourmet, The San Francisco Chronicle and Chicago Tribune, to name a few. Not so incidentally, Mr. Cost has written three books on Asian food (Asian Ingredients, Ginger East to West, and Big Bowl Noodles and Rice). With Asian Languages professor, Donald Harper, he completed most of How to Steam a Bear, a translation of the world’s oldest collection of recipes from a 5th Century Chinese manuscript. Mr. Cost currently lives in Chicago, where, in 1995, he partnered with Rich Melman’s Lettuce Entertain You Enterprises, in creating the Big Bowl restaurants, casual restaurants featuring Chinese and Thai food. An inveterate traveler, Mr. Cost has flown more than a million miles visiting the world’s rainforests, and scouring the world’s food markets where he tracks down and samples new foods and ingredients. Joins us as this culinary Renaissance man gives us some food for thought--and a small tasting as well! (You might just want to stay for lunch!)

    Cost of the lecture program is $5, $3 for students and members and no charge
    for CHC members.

    To reserve, please call Barbara Olson at (708) 788-0338.
    Or e-mail your reservation to: rsvpchc@yahoo.com.
    website: http://www.culinaryhistorians.org
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #2 - August 26th, 2009, 7:45 pm
    Post #2 - August 26th, 2009, 7:45 pm Post #2 - August 26th, 2009, 7:45 pm
    ImageImage

    WBEZ’s Chicago Amplified partners with Culinary Historians by recording our programs and making them available for broadcast on demand at their website or downloadable to an iPod. Our most recent programs:

    Asian Culinary Evolution, with Bruce Cost, recorded August 8, 2008

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