Happy Lunar New Year from the USC US-China Institute!
The Future of Chinese Cuisine in the U.S.
This program will look at the changing face of Chinese food in China, as well as in places like Vancouver, Flushing, and the San Gabriel Valley in Southern California.
Where
Why is it so difficult to find great Chinese food in America? The question is especially vexing when one looks at the culinary renaissance taking place in China itself. Is the problem visa difficulties for Chinese chefs, as Nina and Tim Zagat recently argued? Is it the ingredients? Or is the issue (as Nicole Mones has claimed) more fundamental: a disconnect between what talented Chinese chefs can cook and what Americans, raised on chop suey and sweet and sour pork, actually expect?
Or, is there great Chinese food already here, just waiting to be discovered and celebrated?
We'll also discuss some of the bright spots and local trends in the Bay Area Chinese restaurant scene.
This program includes a catered reception, a 90-minute panel discussion, and post-event book signing.
Please RSVP by January 17, 2008 Register online or call 650-344-3663
Featured Articles
We note the passing of many prominent individuals who played some role in U.S.-China affairs, whether in politics, economics or in helping people in one place understand the other.
Events
Ying Zhu looks at new developments for Chinese and global streaming services.
David Zweig examines China's talent recruitment efforts, particularly towards those scientists and engineers who left China for further study. U.S. universities, labs and companies have long brought in talent from China. Are such people still welcome?