Feminist Book Club for Womxn
When:
Monday, Nov 02, 2020 7:00p -
8:00p
Where:
Online
Surrounding areas
Boston, MA 02110
Admission:
FREE
Categories:
Virtual & Streaming
Event website:
https://www.cambridgewomenscenter.org/monthly-calendar
Come discuss books through the lens of feminism and our own experiences. November’s book: Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China by Fuschia Dunlop. As always, reading the book is not necessary to join in the conversation! Each book is just a new jumping-off point to begin our discussions.
For more info and Zoom link email Ellis at lizbada@bu.edu
The book club is open to all who identify as women, as well as nonbinary individuals socialized as female. I encourage you to invite your friends!
Fuschia Dunlop is considered by much of the culinary world to be a foremost expert on Sichuan food. Oh yeah, and she's also a white British woman...?
The thing is, Dunlop started researching China in the early 90s, and in 1994 became the first Westerner to train at the Sichuan Institute of Higher Cuisine. At a time when the outside world had little exposure to anything beyond Cantonese food/culture, and China had no vested interest in changing that, she was in a perfect position to act as an emissary - her Western upbringing combined with her complete immersion into Chinese cooking allowed her to "[do] more to explain real Chinese cooking to non-Chinese cooks than anyone."*
We're going to have a little extra fun with this book - since it is a food-focused memoir, this is going to be a supper book club! I invite you all to bring your dinner or a snack to the meeting, and talk a little bit about what you're eating (neither food nor dicussing your food is mandatory!) For double-dog extra credit, I've included some links to Dunlop's recipes at the end of the email. Personally, I'm already planning out what I'll be...ordering.
For more info and Zoom link email Ellis at lizbada@bu.edu
The book club is open to all who identify as women, as well as nonbinary individuals socialized as female. I encourage you to invite your friends!
Fuschia Dunlop is considered by much of the culinary world to be a foremost expert on Sichuan food. Oh yeah, and she's also a white British woman...?
The thing is, Dunlop started researching China in the early 90s, and in 1994 became the first Westerner to train at the Sichuan Institute of Higher Cuisine. At a time when the outside world had little exposure to anything beyond Cantonese food/culture, and China had no vested interest in changing that, she was in a perfect position to act as an emissary - her Western upbringing combined with her complete immersion into Chinese cooking allowed her to "[do] more to explain real Chinese cooking to non-Chinese cooks than anyone."*
We're going to have a little extra fun with this book - since it is a food-focused memoir, this is going to be a supper book club! I invite you all to bring your dinner or a snack to the meeting, and talk a little bit about what you're eating (neither food nor dicussing your food is mandatory!) For double-dog extra credit, I've included some links to Dunlop's recipes at the end of the email. Personally, I'm already planning out what I'll be...ordering.