The Future of Chinese Food and Drink
MOFAD’s Chow Exhibition will soon be closing, but Chinese cuisine’s American story is just beginning. Join writers Serena Dai and Derek Sandhaus and chef Lucas Sin for a spirited conversation on the future of food and drink in the United States.
Our panel will explore the traditional role of food and alcohol in Chinese culture, and how social and historical circumstances have shaped the way diners encountered it. Why are Chinese take-out restaurants, once a popular mainstay of urban American dining, closing at alarming rates? Why aren’t more people talking about baijiu, the world’s most consumed liquor? And how are trends in China influencing restaurants in America? Find out the answers to these questions, and many more.
The discussion will be followed by a reception with drinks and bites courtesy of MOFAD and Ming River Sichuan Baijiu. Derek Sandhaus will also be signing his new book, Drunk in China: Baijiu and the World’s Oldest Drinking Culture.
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