Fuchsia Dunlop (chef and author), Miranda Brown (University of Michigan), Yong Chen (UC Irvine)

What do we mean when we talk about Chinese food? Is there such a thing as an "authentic" Chinese cuisine? And how do cultural conceptions of what constitutes "good" Chinese food diverge in different times and places? This webinar will feature three culinary experts - historians, scholars, and chefs - to discuss how Chinese food changes across time and space and why it assumes the different forms that it does.