The Asia Society Hong Kong is holding a food festival on Sunday 12 January, 2014 to explore the cultural significance of food, particularly rice, from a variety of sociocultural anthropological perspectives. Join artists, writers, culinary experts and scholars to explore eating as a social activity which reflects social and personal identity. Using all types of rice – including blue rice – as a starting point, the two-part one day festival will explore food as a conduit bringing cultures together, a collective narrative about place and time, desire, satiety, heritage and changing traditions.
The full day event is split into two sections: a morning panel discussion starting at 10:15am and an afternoon food tasting & cooking demonstrations from 1pm.
- Tony Cheng, CEO & Founder, Drawing Room Concepts
- Sidney Cheung, Chairperson, Department of Anthropology, Chinese University of Hong Kong
- Peter Cuong Franklin, Chef/Partner, Chôm Chôm
- Rosa Paula “Rochie” Cuevas, Grain Quality and Nutrition Center, International Rice Research Institute (IRRI)
- Michael Leung, Founder & Creative Director, HK Honey
- Yoshiko Nakano, Associate Professor, Department of Japanese Studies, University of Hong Kong
- Daisy Tam, Research Assistant Professor, Department of Humanities and Creative Writing Hong Kong Baptist University
- Rice tasting with IRRI
- Asian street food tasting
- Seafood Laksa by Andy Cheng, Lobby Chef of The Peninsula Hong Kong
- Hainan chicken rice demonstration by Tony Cheng
- Shrimp & pork rice paper roll by Peter Cuong Franklin
- Hakka tea cake demonstration by Tsoi Yuen Village residents
Morning panel discussions 10:15am – 12:45pm; Afternoon food tasting & cooking demonstrations 1-5pm
More Information: http://asiasociety.org/hong-kong/events/grain-rice-food-culture-south-southeast-asia-afternoon-session