Michelle King, University of North Carolina at Chapel Hill
November 9, 2017 - 17:00 to 19:30
Culinaria Kitchen Lab, SW313 UTSC
Join Culinaria Visiting Professor Michelle King who will be discussing her research of Chinese cookbook history: The talk will be followed by cook-ins & discussions of selected recipes from Culinaria classes, with food studies professors, graduate students, and undergraduate students. We will eat what we cook!
Please note that space is limited and an RSVP is required. Please mention in your RSVP if you are UofT faculty or student, and if the latter, which course you are in, and if you are a food studies or food history student. Please let us know well in time if you cannot make it to the event as we anticipate that the event will be over-booked. Bring your own apron if you can.
RSVP to firstname.lastname@example.org
This event is sponsored by the Culinaria Research Centre, the Graduate Department of History, and the Department of Historical & Cultural Studies, University of Toronto.