Chinese Food Culture
By 1890, one third of all the cooks in Australia were Chinese. Explore the history of Chinese foods, ideas and cuisine in a weekend of events on Chinese food culture at the National Library.
A Sample of Events
Sweet and Sour a History
Saturday 20 February at 2PM to 3PM
Join Chinese historians Barbara Nichol and Julie Stacker as they explore the establishment and nature of very early Chinese restaurant businesses, together with their food offerings, and the role they played in the history of Chinese migration to Australia.
Sunday 21 February at 2PM to 3PM
Join anthropologist Jinghong Zhang as she presents a vivid account of the transformation of a cottage handicraft into a major industry—with predictable risks and unexpected consequences.
|When||Saturday 20.2 to Sunday 21.2 at 10AM to 5PM|
|Where||National Library of Australia|
“Stercus accidit.” — David Hume.