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Poster House Partners With Chinatown Art Brigade For "Art Against Gentrification" Panel | The Lo-Down : News from the Lower East Side

Poster House Partners With Chinatown Art Brigade For "Art Against Gentrification" Panel | The Lo-Down : News from the Lower East Side
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CULINASIA Conversation Series Explores the Future of Asian Food in America

April 20th, 2021, 1:33PM
/ BY
Lauren Lyons
CULINASIA panel discussions will be held May 5, May 19, June 9 and June 23.
Asian foods and cooking have long been an indelible part of America’s food culture, and yet we also harbor complicated relationships with the people who prepare our meals. Earlier this year, Asian American activists carried signs reading “Love Us Like You Love Our Food” as they denounced a surge of anti-Asian racism in communities across the United States during the global pandemic.
CULINASIA is a dynamic, free series of virtual conversations that explore food legacies and the ways in which Asian Diaspora cuisine continues to change and enrich our lives. Join chefs, food writers, food entrepreneurs, home cooks, cookbook authors, and other participants whose heritage and experiences span the complex spectrum of Asian Diaspora identities in the United States as they discuss the successes, challenges and future of ....

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Can you make a difference by eating dim sum? | Good Food

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Grace Young interviewed four restaurant owners in Manhattan’s Chinatown last spring. According to Young, “This image is very powerful to me. It’s from Hop Kee on March 15th. I’m used to a Chinese restaurant being a noisy, busy hub of woks clamoring, prep cooks chopping, dishwashers cleaning. On March 15th, when we arrived in Hop Kee’s kitchen there was no cooking. It was silent. The dining room, which can seat 168 customers, had about three people.”
Photo courtesy of Grace Young.
As the pandemic took hold of the nation, one community in particular began to crack early New York City’s Chinatown. Faced with economic concerns and xenophobic fears, Chinese restaurants faced a sobering future. Author and culinary historian Grace Young co-created “ ....

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