A lecture by Ann Mah
Friday, September 5, 3pm.
Explore the signature dishes of ten French regions with Ann Mah, author of Mastering the Art of French Eating. From steak frites to soupe au pistou, Ann discusses the origins of each recipe, connecting each one to a region’s history and cultural identity. How did buckwheat galettes save Brittany’s independence? How does Alsatian choucroute reflect the complicated relationship between France and Germany? How did salade Lyonnaise help fuel the silk worker revolts of the 19th century? And, how are these dishes changing and adapting to the 21st century? Ann will discuss the roots of French cuisine and read an excerpt from her book.
Ann Mah is a journalist and the author of a novel, Kitchen Chinese, and a food memoir, Mastering the Art of French Eating. Her articles have appeared in the New York Times, Condé Nast Traveler, Washingtonian magazine, the South China Morning Post, and other publications. In 2005, she was awarded a James Beard Foundation culinary scholarship to study in Bologna, Italy. Ann currently divides her time between Paris and New York City and enjoys eating everywhere.
The 3-4pm lecture and discussion will be followed by a wine & cheese reception.
This event is free and open to the public.