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CREATED:20260710T175813Z
DESCRIPTION:\n  \n\n\n\n\n  Tuesday, February 10, 2026\n\n  12:00 pm – 1:00 pm HST\n\n  Live via Zoom\n\n\n\n\n  Featuring\n\n  Michelle T. King\n\n  Professor of History\n\n  University of North Carolina at Chapel Hill\n\n\n\n\n  \n    REGISTER HERE\n  \n\n\n\n\n\n\nSpeaker’s Summary\n\n  Fu Pei-mei (1931–2004), Taiwan’s beloved and pioneering postwar cookbook author and\n  television celebrity, was often called the “Julia Child of Chinese cooking.” Fu appeared\n  continuously on television for forty years, wrote dozens of best-selling Chinese\n  cookbooks, owned a successful cooking school, and traveled the world teaching foreigners\n  about Chinese food.\n\n\n\n  Women in her generation, which included both housewives and career women, turned to Fu\n  because she taught them how to cook an astounding range of unfamiliar Chinese regional\n  dishes, in ways their own mothers and grandmothers never could. Her cookbook also\n  represents the transpacific journeys of thousands of migrants, as they carried her\n  recipes in their suitcases, traveling far from home.\n\n\n\n  Fu’s story offers us a window onto not just food, but also family, gender roles,\n  technology, media, foreign relations, and cultural identity. This is not a story of\n  timeless culinary tradition, but one of modern transformation—of self and family, of\n  cuisine and society.\n\n\n\n\n\n\nSpeaker’s Bio\n\n  Michelle T. King is a professor of history at the University of North Carolina at Chapel\n  Hill, where she specializes in modern Chinese food and gender history. She is the author\n  of Chop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food\n  (W. W. Norton, 2024), which was named one of the best books of 2024 by the\n  New York Times, National Public Radio, and Saveur.\n\n\n\n  She is also co-editor of Modern Chinese Foodways (MIT Press, 2025), editor of\n  Culinary Nationalism in Asia (Bloomsbury, 2019), and author of\n  Between Birth and Death: Female Infanticide in Nineteenth-Century China\n  (Stanford University Press, 2014).\n\n\n\n\n\n\n  \n    The views expressed are those of the speaker and do not necessarily reflect\n    East-West Center policies or positions.\n  \n\n\n\n\n  China Seminar was founded by Dr. Daniel W.Y. Kwok in 1977. Under his guidance, it became\n  a signature program of the Friends of the East-West Center (FEWC) in 2009. The program\n  provides an informal venue for China experts, such as scholars, diplomats, and\n  journalists, to present talks on aspects of China that interest the community and\n  members of the Friends. Topics include politics, economics, social issues, history,\n  culture, food, arts, and many other subjects.\n\n\n
DTEND;TZID=Pacific/Honolulu:20260210T230000Z
DTSTAMP:20260710T175813Z
DTSTART;TZID=Pacific/Honolulu:20260210T220000Z
LAST-MODIFIED:20260710T175813Z
LOCATION:1601 East-West Road
PRIORITY:5
SEQUENCE:0
SUMMARY;LANGUAGE=en-us:Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food
TRANSP:OPAQUE
UID:178374229345029web-support-l@lists.hawaii.edu
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