British Library | Chinese and British: Food Stories @britishlibrary | Uploaded May 2023 | Updated October 2024, 7 hours ago.
This event took place on 17 April 2023. The information below is correct as of the publication date.
Food is at the heart of the Chinese British experience. Arriving, or growing up with multiple food traditions, cooking was always a means to survive and to integrate and at a time in the 1980s, it was estimated that over 90% of Chinese British employment was in catering. Whether Cantonese, Sichuan or Zhejiang, and however much it has been adapted, ‘Chinese’ food is now the most popular cuisine in the UK, continuing to evolve and bring fresh discoveries.
In this recording, speakers from very different food backgrounds share their stories, and their passions for food, as part of this remarkable and sometimes challenging cultural and culinary journey. With Ken Hom, one of Britain’s best-known food broadcasters; Angela Hui, author of Takeaway: Stories from a Childhood Behind the Counter; restaurateur and writer Helen Tse and two-Michelin-starred chef Andrew Wong; all in conversation with School of Wok founder Jeremy Pang.
The British Library is a charity. Your support helps us open up a world of knowledge and inspiration for everyone. Donate today: support.bl.uk
This event took place on 17 April 2023. The information below is correct as of the publication date.
Food is at the heart of the Chinese British experience. Arriving, or growing up with multiple food traditions, cooking was always a means to survive and to integrate and at a time in the 1980s, it was estimated that over 90% of Chinese British employment was in catering. Whether Cantonese, Sichuan or Zhejiang, and however much it has been adapted, ‘Chinese’ food is now the most popular cuisine in the UK, continuing to evolve and bring fresh discoveries.
In this recording, speakers from very different food backgrounds share their stories, and their passions for food, as part of this remarkable and sometimes challenging cultural and culinary journey. With Ken Hom, one of Britain’s best-known food broadcasters; Angela Hui, author of Takeaway: Stories from a Childhood Behind the Counter; restaurateur and writer Helen Tse and two-Michelin-starred chef Andrew Wong; all in conversation with School of Wok founder Jeremy Pang.
The British Library is a charity. Your support helps us open up a world of knowledge and inspiration for everyone. Donate today: support.bl.uk
