Google Search
Shanghai to Toronto: Discover the Delicacy of Dumplings NOW OPEN FOR PUBLIC REGISTRATION!!


Shanghai to Toronto: Discover the Delicacy of Dumplings

Food For Thought Series

Food Scholars visit UTSC

February 11 & 12, 2010



Join the conversation!  Sign up on the INTRANET for the

Shanghai to Toronto Seminar- Thursday, February 11, 2010

from 4 - 6 pm in the Ralph Campbell Lounge.  There is limited space.


 Join in on the fun! Register for the

Food For Thought Cooking Demonstration & Talk- Friday, February 12, 2010 from 6:30 - 8:30 pm in Rex's Den.  This event is open with a very limited number of seats open to the public.  Free to attend. Send your email registration to by Wednesday, February 10th by 5pm.  Registered guests will receive an email confirmation.

Guest Food Scholars, Harley Spiller, author of Shanghai-Hidehidehideho! and

Mark Swislocki, Assistant Professor of Cultural History in China at Brown University,

along with sous chefs, Professor Rick Halpern and Professor Dan Bender, will use their expertise and food knowledge to demonstrate transnational Chinese food through the preparation of a variety of delicious dumplings

Harley Spiller:

The author of “Chow Fun City: Three Centuries of Chinese Cuisine in New York City” for Gastropolis, the new Columbia University Press book, Harley Spiller has served since 1994 as associate editor and reporter for Flavor and Fortune, the Chinese gourmet quarterly, and is a frequent contributor to Gastronomica. He holds a B.A. in English Literature from Northwestern University, Evanston, IL; and expects his M.A. in Liberal Studies from The New School for Social Research in May, 2010.

His work with Chinese food has been the subject of a dozen articles in The New York Times, and featured widely in media like The Wall Street Journal, The New Yorker's “Talk of the Town,” CNN Headline News, NPR, The Learning Channel, even “To Tell The Truth.”  He has cooked alongside Rudolph Stanish, the Omelet King; taught Chinese cooking at CUNY Kingsborough and Astor Center; and lectured at the Asia Society with fellow panelists Jean-Georges Vongerichten, Handel Lee, Mimi Sheraton, Michael Tong, and Patricia Yeo.

In the early 1980s, Harley Spiller learned how to cook home-style food at the side of Yet Gum Pei, a professional chef from Ding Hey in China’s Zhoushan Archipelago, and his wife, who was an even better cook.  He has been studying Chinese cuisine on a daily basis ever since.

Mr. Spiller’s passion for cuisine is exemplified by his personal collection of over 10,000 Chinese restaurant menus and related memorabilia dating back to the 19th century.  Museum exhibitions of his collections of menus, spoons, and other food-related artifacts have been held at The Smithsonian Institution’s Cooper Hewitt National Design Museum; The New York Historical Society, The Museum of Chinese in the Americas; El Museo de Bellas Artes, Caracas, Venezuela, and elsewhere.  He is proud of having published Shanghai-Hidehidehideho!, with its list of over 50 foods he’d never seen before, and has recently written The Social Space Of Chinese Restaurant Menus: Transnational Representations of an Age-Old Creation of ‘Authentic’ Identity, and Sekuti And Such: A Field Guide to Bhutanese, Nepalese, and Tibetan Food in Sunnyside, Woodside and Jackson Heights, Queens.

Mark Swislocki:

“Nutritional Sovereignty: Food and the Politics of Health In Late Imperial and Republican China”

In this talk, Professor Swislocki seeks to explain why the modern state in China adopted biomedical nutrition as a framework for identifying nutritional problems and formulating nutritional policy.  Why, that is, did it not employ nutritional frameworks derived from traditional Chinese medicine, as was the practice of the late imperial state?  His research identifies a shift in what he calls “nutritional sovereignty,” attributing this shift to two distinct processes: a deterioration in the quality of food itself, and the emergence of a new set of state expectations regarding the corporal performance of Chinese population of China.





© University of Toronto Scarborough