Full conference details available here: https://ii.umich.edu/lrccs/news-events/events/conferences/global-chinese-food---december-6--2019.html

Millions outside of China enjoy Chinese food each day. Even though they might all go out for a “Chinese” meal, there is little uniformity to what arrives on their plates, in their bowls, or at the tips of their chopsticks or forks. In Germany, “Chinese” food could mean ribs in hoisin sauce, served with pickled cucumbers; in India, deep-fried vegan cauliflower; and in South Korea, sweet brown sauce on a plate of beef noodles. What do these diverse examples tell about the nature of Chinese food? How does a global perspective deepen our understanding of culinary authenticity and heritage? These questions will be the focus of Global Chinese Food. The conference will bring scholars of Asian American, African, Chinese Studies, Latin American, and Japanese into a wide-ranging and exciting conversation. The conference is free and open to the public.

Organized by Professor Miranda Brown (@Dong_Muda), Asian Languages and Cultures.

This conference is sponsored by Lieberthal-Rogel Center for Chinese Studies with additional support provided by the Departments of History, American Culture, Asian Languages and Culture; the College of Literature, Science, and the Arts; the Institute for Humanities; the Confucius Institute; Office of Research; and the School of Music, Theatre & Dance.