Asian Food Week, February 11-15

Sorry, I can’t find a link to this full announcement, so the formatting is a bit wonky. This was sent around on zotmail last night, if anyone missed it:

Dear Colleagues,

The UCI Center for Asian Studies invites you to join us for Asian Food Week, a series of events across campus on February 11-15. Asian Food Week highlights the strength of Asian Studies at UCI and features historians and language specialists, Japanese food and Korean noodles, and tea ceremonies from China and Persia and Vietnam.

With faculty, graduate students and courses representing five schools and ten departments across campus, the UCI Center for Asian Studies provides a forum for discussions across the geographic and disciplinary boundaries of Asia both within UCI and in the larger community. We invite you to experience Asian Studies at UCI!

Sincerely,

Qitao Guo

Qitao Guo
Associate professor of history
Director, Center for Asian Studies

• February 11, 2019
  How Tea Travels with Historians Alexander Day and Kelly Hammond
  Tea tasting provided by 7 Leaves Cafe
  Presented by the Center for Asian Studies; co-sponsored by: Long U.S.-China Institute, the Department of East Asian Studies and the Department of History
• February 12, 2019
  Foods of Japan with Professor Sei Young Lee
  Tuesday, February 12
  6:00-7:30 p.m.
  ARC Test KitchenJoin Sei Young Lee as she shares how to make some of her favorite Japanese dishes. Soft udon noodles in a savory broth with crunchy tempura will be served while Sei demonstrates the art of simple Japanese home cooking. Participants will then get to join Sei in a hands-on sushi handroll making session. Learn the techniques of making sushi at home and impress your friends the next time you cook for them!
  Advanced registration required through UCI Cooking with the Professor. (SOLD OUT)
  Sponsored by: Illuminations and Campus Climate
• February 13, 2019
  Persian Tea Time
  with Nasrin Rahimieh and Touraj Daryaee
  Wednesday, February 132:00-4:00 p.m.
  Humanities Commons Lobby
  Persian tea culture dates back centuries to when it was first imported from China. Persian tea is mainly black tea and is served with breakfast, after lunch and dinner, and throughout the day. It is a significant drink when it comes to hosting guests and is served in many important social and cultural events from parties and weddings to funerals. There are various ways of drinking tea based on the social occasion and class difference. Persian tea etiquette is a significant cultural phenomenon, which has its own unique ritual as well as art.Presented by the Jordan Center for Persian Studies and Culture
• Conversation Kitchen “Korean Noodles in the Age of K-Pop”
  Wednesday, February 13
  6:00-7:30 p.m.
  ARC Test Kitchen
  Robert Ji-Song Ku explores the meaning of two of Korea’s most iconic noodle dishes, jjajangmyeon and ramyeon, during what he calls the “age of K-pop.” When and why did Koreans first start eating these dishes? How has their value shifted or evolved over time? More generally, some two decades after its beginning, what has been the gastronomic consequence of the Korean Wave, not only in Korea but also the Korean diaspora?
  Free but advanced registration required. (SOLD OUT)
  Presented by Illuminations
• Korean Street Food
  A Talk by Robert Ji Song Ku, SUNY Binghampton and author of Dubious Gastronomy: Eating Asian in the USA
  Thursday, February 14
  2:00-3:30 p.m.
  Humanities Gateway 1341Across Seoul, countless tented food stalls called pojangmacha (literally “covered wagon”) have for generations purveyed cheap, tasty fare into the wee hours of the night. The foods that typically appear under the tent are tteokbokki, sundae, odeng, gimbap, and other familiar nosh that can be washed down with beer or soju. But while these foods are as popular as ever, other sorts of gilgeori eumsik (literally “street food”) that are decidedly more “fusion” or “international” have recently competed for the ever-diminishing real estate that is legally available to street venders. One such place is Ewhayeodae Street that leads to the front gate of Ewha Womans University.Presented by the Center for Critical Korean Studies
•  Chinese Tea Time
  with Chinese InstructorsYing Petersen and Jessica Chen

  Friday, February 15

  2:00-4:00 pm

  Humanities Commons Lobby

  Tea is part of every Chinese family’s daily life. Although the Chinese tea ceremony varies from location to location, and can even vary for differing types of tea, most ceremonies tend to follow a similar pattern involving the same brewing techniques. While to outsiders it may seem complex, many of the steps are simply a way of enjoying the full flavor, aroma and appearance of the tea.

  Presented by the Humanities Commons