Foreign Cookery 造洋饭书
About the Event 关于活动
Foreign Cookery in Chinese is the earliest western cookbook in China, which was published in Qing Dynasty (1909) by American Church of Christ Press at Shanghai. The publication of this book is not to promote western food culture in China, but to train Chinese chefs to make western cuisine and to meet needs of foreign missionaries in China. As a cookbook for local cook to make western food, Foreign Cookery in Chinese explained the recipe in a language between Chinese and English, which is interesting to explore on. At the meantime, we can see cultural exchanges between the East and the West in modern China in this book. For this workshop, we invite the Associate Researcher of Shanghai Library to share the history and content of Foreign Cookery in Chinese, and, we invite the Creative food designer Li Hao to lead the audience to do the cooking with recipe of Foreign Cookery in Chinese and to experience the collision of history, culture, art and taste buds.
About the Instructor 关于导师
Huang Wei, Associate Researcher of Shanghai Library
Li Hao, Creative food designer