Re-examine ideas about globalisation and 'perpetual movement', diaspora, food history, food futures and 'the East'
Follow the way South Asian food is organised, cooked, presented, shared and talked about in southern China as Mukta Das re-examines ideas about globalisation and ‘perpetual movement’, diaspora, food history, food futures and ‘the East’.
In this illustrated lecture, Mukta Das looks at heritage projects, food festivals, religious and charitable kitchens, grocery stores, and some homes, restaurants and clubs in Hong Kong, Macau and Guangzhou to consider what ingredients and dishes appear over the shoreline, both figuratively and literally.
Mukta Das is a SOAS PhD Candidate looking at the lives and work of South Asian cooks, growers, purveyors, traders, and eaters in the Pearl River Delta in China.
In partnership with the SOAS Food Studies Centre
Image: Tableware at the Michelin-starred Golden Peacock Indian Restaurant in the Venetian Macao © Mukta Das
|Name:||Food From Near and Far (East)|
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