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Brooklyn Brainery

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The Masters of Social Gastronomy: Chinese Takeout

40797f08 seeable

Taught by The Masters of Social Gastronomy

food + history + science = this is a great thing

Each month, Sarah Lohman of Four Pounds Flour and Jonathan Soma of the Brooklyn Brainery take on a curious food topic and break down the history, science, and stories behind it.

Sarah Lohman is a historic gastronomist dedicated to uncovering the flavors of the past and using them to inspire contemporary cooking. She’ll drink colonial cocktails at daybreak and eat a moose’s face, all in the name of history.

Jonathan Soma has an unhealthy interest in how foods work and the chemistry hiding inside. He’s a scientist, but exactly the wrong kind for the job. Unusual, exotic fare is his specialty, but his favorite food is grilled cheese from Waffle House.

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

Every month, our MSG lectures take on the history and science behind some of your favorite foods. Up this month: Chinese takeout. 

Chinatown is perhaps the only neighborhood in New York where $1 can get a full meal; a century ago, the same was true of Chinatown's chop suey houses, whose entrees were considered exotic by droves of hungry New Yorkers. At this month's MSG, Sarah will cover the history of Chinese take out, from dim sum to tea houses to the Jewish connection to Chinese food.

Soma will reveal the stories behind our modern American Chinese food experience, from the man behind General Tso's to who put the magic in your fortune cookie. We'll also take a step across the Pacific to see how American food adapts to the Chinese palate: what happens when Colonel Sanders meets General Tso?

And! We'll be raffling off a copy or two of Diana Kuan's The Chinese Takeout Cookbook

(Doors at 6:30pm, talks start around 7pm. This is a standing-room lecture; some limited seating will be available but get there early! $5 includes admission + a raffle ticket.)

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