Next Wednesday, two local museums present two different mouthwatering takes on culinary history: the Tenement Museum looks at “Eight Flavors: The Untold Story of American Cuisine,” by historical gastronomist Sarah Lohman, while the Museum of Chinese in America (MOCA) talks with culinary historian Anne Mendelson about her latest book, “Chow Chop Suey: Food and the Chinese American Journey.”
At the Tenement Museum, NY Times food writer Melissa Clark will join in to discuss Lohman’s discovery that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman has documented how these influential ingredients made their way to the American table.
6:30 pm – 8:00 pm // Seating is first-come, first-served – doors open at 6 p.m. // Books will be for sale with a 15% discount // contact Laura Lee at firstname.lastname@example.org or (646) 518-3032 with questions.
At MOCA, Kian Lam Kho, food writer and co-curator of MOCA’s current exhibition, “Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America” joins Mendelson in conversation about using cooking to trace different stages of the Chinese community’s footing in our larger American society.
6:30 pm Reception // 7:00 pm Program and book signing // On the menu:
Red Cooked Pork in Steamed Buns & Cold Eggplant with Spicy Mala Dressing //$40/adult; $10/student (fulltime with valid ID); $25 for MOCA Members and CHNY Members