Showing Records: 1 - 10 of 18
Oral History Interview with Cara Stadler, 2015-10-01
Item
Identifier: 2016.037.018
Abstract
Cara Stadler is a Chinese American chef. She was raised in Massachusetts and grew up biracial in a predominately white community. Her mother is of Chinese descent. As Stadler grew older, her interest in cooking led to her training in French cuisine. She studied under Gordon Ramsay. Afterwards, she worked in different parts of East Asia including China and Singapore. After living and working in China, she moved back to the U.S. in 2011 and opened her first restaurant in Maine, called Tao...
Dates:
2015-10-01
Oral History Interview with Cecilia Chiang, 2015-12-21
Item
Identifier: 2016.037.006
Abstract
Cecilia Chiang her incredible life story from wartime China all the way to becoming a restaurant owner in New York City. Her interview is riddled with her fascinations towards Chinese cuisine as she narrates the role Chinese cuisine has made during the turbulent events of her life, from her journey to Chongqing during the Japanese invasion of China to her time in Japan. She expresses her fondness of Chinese cuisine through a genuine desire to share the wonderful variety of Chinese food as...
Dates:
2015-12-21
Oral History Interview with Chris Yeo, 07-01-2015 - 2016-12-31
Item
Identifier: 2016.037.031
Abstract
Chris Yeo sits down with MOCA to talk about his experience leaving Singapore and coming to the US where he opened a series of successful restaurants. He explains his journey from opening a salon to becoming a restaurateur and several of the things that he’s learned about cooking for American patrons. He discusses his family and how his cooking stems from a desire to please people. Chris also shares some anecdotes about his experience on Food Network and speaking at the Smithsonian...
Dates:
07-01-2015 - 2016-12-31
Oral History Interview with Cori Xiong and Hen Chan, 2015-07-01 - 2016-12-31
Item
Identifier: 2016.037.028
Abstract
Cori Xiong and Hen Chan started the Mala Sichuan Bistro restaurant business in Houston, Texas. The two met while studying at University of Texas Austin. Xiong’s father was a food engineer in Sichuan, China and convinced Xiong to start her own family business. With the help of family, Xiong was able to bring authentic Sichuan flavors to the United States. All the chefs that work in her restaurants have studied at a culinary school in Sichuan. Xiong and Chan both believe that regional Chinese...
Dates:
2015-07-01 - 2016-12-31
Oral History Interview with George Chew, 2016-04-07
Item
Identifier: 2016.037.005
Abstract
George Chew was born in 1950 and grew up in New York’s Chinatown. His family immigrated from Hainan, a province in Southern China. His father was not home often for work. He enjoyed his father’s cooking, and eventually learned to cook on his own. His skillset grew while he moved to Washington to study law. Now an immigration judge, Chew continues to cook and hold banquets. Of these gatherings, he cooks both western and Chinese food. Chew gets his influence from cook books and learns to adapt...
Dates:
2016-04-07
Oral History Interview with Gilroy and Sally Chow, 2015-12-21
Item
Identifier: 2016.037.008
Abstract
In this interview of Gilroy and Sally Chow (interviewed separately), the couple talk about their relationship with food throughout their live. As second or third generation immigrants of an ethnic Chinese background who grew up in the American South, their interview reveals the way that Chinese food is passed down through generations as a powerful component of culture and the way it morphs over time to become apart of the multifaceted lives of immigrant families. Gilroy and Sally express...
Dates:
2015-12-21
Oral History Interview with Ho-chin Yang and Ellen Yang, 2015-12-15
Item
Identifier: 2016.037.030
Abstract
Ho Chin and Ellen Yang describe their family histories and immigration to the U.S., settling in in the U.S., and trying American food for the first time. Ho Chin discusses the transition from teaching to owning a restDurant, and learning the management aspects of the business. He discusses his successful career and supporting his children, his legacy, and how popular tastes in Chinese cuisine have changed over time.
Dates:
2015-12-15
Oral History Interview with Jeff Gao, 2015-11-14
Item
Identifier: 2016.037.010
Abstract
Jeff Gao was born in 1976 in Shandong, China. He grew up during the end of the cultural revolution and thus did not have an abundant amount of food to eat or experience. He was fond of hand pulled noodles and eventually followed a chef for two weeks to learn the dish. He learned the importance of broth. This inspired him to study in Beijing, where he had the opportunity to try food from all over the world. His perspective on food changed from its survival purposes to its role as a social...
Dates:
2015-11-14
Oral History Interview with Ken Hom, 2015-10-29
Item
Identifier: 2016.037.011
Abstract
Ken Hom’s parents immigrated from Southern China. His father served in World War II, and brought his mother to the States through the War Brides Act of 1945. His parents decided to start a life outside of California because of the hate attributed to being Chinese. Thus, Hom grew up in Tucson, Arizona. However, after eight months, his father passed away and his mother decided to move to Chicago to be closer to family and friends. Hom and his mother lived in Chicago’s Chinatown. At age eleven,...
Dates:
2015-10-29
Oral History Interview with Kimmie Lee Tie, 2016-09-24
Item
Identifier: 2016.037.021
Abstract
Kimmie Lee Tie discusses her early life in China and how World War II impacted her family and interestingly her diet. She talks about the experiences she had cooking on her family’s small farm and how after the war she married a Chinese American sailor and moved to the United States. Living in the US, Kimmie and her husband bought a Cantonese restaurant in 1957 which they operated for twenty years. In this environment, she taught herself how to cook with a wok and developed her Chinese...
Dates:
2016-09-24
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