SXSW 2020
Chinese Food: A chef, a scholar, some stories
Description:
One Michelin star, several restaurant awards, exciting consultancies and partnerships in two countries. Chef Andrew Wong’s working trip to China in 2010 yielded solid gold; winning menu ideas, recipes and techniques; and accolades for his newly inherited restaurant. But is it ever enough? What does a restless creative entrepreneur do when he realises going back to a past well won’t get him to the next level? Andrew turned to food academic, Dr Mukta Das.
Explore the painful and funny lessons of a chef and a scholar who spent 5 years digging into China’s food philosophies, culinary histories and cultures to make the kind of Chinese food people could think with and love eating. Be entertained and informed by our blind alleys, our costly mistakes and the stories behind some unusual dishes.
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Takeaways
- How does culture and history help with creating new flavours and textures in restaurants and food products, and new narratives for food brands?
- How deep is "deep enough" when mining historical and cultural material for the next big idea?
- How can you use your senses to start to understand China as a cultural and economic superpower?
Speakers
- Andrew Wong, Chef-Owner, A Wong
- Mukta Das, Research Associate, SOAS Food Studies Centre
Organizer
Caitlin Folwell, Public Relations Consultant, Lotus Land Limited
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