Stir-Frying To The Sky’s Edge: Chinese Americans And The Power Of Stir-Frying

As summer heats up, three dynamic Cooking Up History programs in July, August, and September share fresh insights into American culture past and present through the lens of food.  Presented in collaboration with the Smithsonian’s National Museum of American History—home of Julia Child’s kitchen and the FOOD: Transforming the American Table exhibition—each session features a guest chef from places as diverse as New Orleans and Toronto and a Smithsonian host preparing a dish and exploring the history and tradition behind its ingredients, culinary techniques, and enjoyment. This seminar features Stir-Frying to the Sky’s Edge. Culinary historian and award-winning cookbook author Grace Young writes of how for centuries the Chinese carried their woks and stir-frying techniques around the globe. In America, beginning around the late-19th century, Chinese immigrants struggled to establish themselves in cities and small towns—from San Francisco to the Mississippi Delta—while contending as well with poverty, discrimination, and to this day, anti-Asian bias. $20 per ticket. 6:45 to 8:15 p.m. This is a virtual event. For more information, please click here.