不管你是专业厨师、热爱美食、还是喜欢历史，都不要错过上海美国中心的这场讲座。3月14日，我们请到了作家、名厨 Michael Rosenblum 来为大家介绍，各式各样的肉类是如何塑造美国饮食文化叙事的。从美国本土的食材和传统烹饪方式到德州烧烤、科尼岛热狗和路易斯安那秋葵浓汤的起源，Rosenblum 和美国著名食物历史学家 Jessica Harris 会带大家走近最为丰富多样、同时也最不为人知的全球饮食文化之一。名厨 Rosenblum 曾担任两任美国驻华大使的大使官邸主厨，他会说流利的中文。
Serious chefs, fine food lovers, and historians won't want to miss the Shanghai American Center book event, The History and Culture of American Foodways: All That Roams. On March 14th, join us to hear author and Chef Michael Rosenblum reveal all the ways that meat has shaped the edible narrative of the United States. From indigenous ingredients and traditional culinary practices of the Native Americans, to the foundations of Texas barbecue, Coney Island hot dogs and Louisiana gumbo, Chef Rosenblum and Dr. Jessica Harris, a renowned U.S. culinary historian, will shed light on one of the richest and most complex, yet least understood, global food cultures. Celebrated Chef Rosenblum is fluent in Mandarin Chinese and has served as the Executive Chef for two U.S. Ambassadors in Beijing.
This event will be conducted in Chinese and English.
*You must bring a valid physical photo ID (national ID, driver’s license, or passport) in order to enter the Shanghai American Center. Copies or pictures of IDs will not be accepted. Please arrive at least 15 minutes early to allow enough time for security screening.
*Please make sure the name used to register for the event matches the name on your ID.
*Please be aware that laptops are prohibited in the Shanghai American Center, and we are unable to provide storage.
*Press inquiries should be directed to the U.S. Consulate Shanghai Press Office.