China: The Cookbook
VIEW EVENT DETAILS
Evening Discussion
Drinks Reception: 6:00pm
Discussion: 6:30pm
Close: 7:30pm
The 700-plus page China: The Cookbook (Phaidon Press) is a comprehensive guide to China’s diverse, longstanding cuisine and its rich culinary history. It brings together more than 650 authentic, traditional recipes from over 30 distinct regions of the country. The book has been lovingly and painstakingly compiled by two bestselling Chinese food writers, husband and wife team Chan Kei-Lum and Diora Fong. Inspired by their extensive travels and research throughout China and all its regions, it offers insight into China’s vast culinary history and food culture with notes on each region covering weather, geography and characteristics of the different cooking styles.
The couple is regarded as top culinary authorities within China. Their mission is to empower any home cook to prepare affordable, delicious, authentic Chinese cuisine. Each recipe is tested for accuracy and is easy to follow at home, with an extensive glossary of Chinese ingredients with suggestions for alternatives for specialist items, and a detailed section on equipment, cooking techniques and the regional variations. Dr. Daisy Tam, Assistant professor at Hong Kong Baptist University, will discuss with the couple on their insights on food, cooking and culture. Copies of the book will be available for sale and signing following the program.
Married for nearly 40 years, Chan Kei Lum and Diora Fong have deep roots in Chinese cuisine. He is the son of Chan Mong-Yan, the celebrated Chinese journalist and critic who authored Food Classics, a series that has had a huge influence on Chinese culinary culture. Diora’s connection to food is rooted in family traditions dating back to the Qing dynasty court. Together, they have published more than 15 best-selling cookbooks in Hong Kong, China and Taiwan since retiring from successful private-sector careers.
Now based in Hong Kong, the Chans previously lived in Mainland China, where they have explored the 30 regional cuisines. In addition to writing cookbooks, they are active public speakers and restaurant consultants, equally comfortable discussing the history of Chinese gastronomy as they are instructing professional cooks in both traditional and contemporary techniques. Their writing has appeared in such publications as TVB Weekly, Sky Post and Sharp Daily and they served as judges at Hong Kong’s 2016 Best of the Best Culinary Awards.
Dr. Daisy Tam received her Ph.D. in Cultural Studies from Goldsmiths, University of London. Her research interests include ethical food practices, food waste, food and urbanism, critical food studies, everyday life studies, migrant workers, ethnography, critical theory, cultural and media theory. Her current research on food waste and the city is a theoretical and technological project that explores the potential of collective food rescue practice. Dr. Tam is currently Assistant Professor at Hong Kong Baptist University’s Department of Humanities and Creative Writing.