FOOD & THOUGHT: Performing Asia with Rice: A Cognitive and Culinary Learning Experience

**UCI students only!
Sustainability Reminder: Please bring your own utensils (chopsticks!), water bottle, and to-go containers for extra food (make yourself a bento for tomorrow)! We are striving for a zero-waste event. These are the Anteater ways to express our love and respect for the environment.

Rice is one of the oldest grains in human civilization. It is generally believed that rice was first domesticated in China, in the Yangtze River region, at least 8000 years ago. The wide spread of rice to other Asian regions has gradually solidified various regional and national cuisines in Asia. Rice cultivation has also developed in Africa and Americas later, and even Europeans have famous rice dishes. Nevertheless, rice has become almost a synonym of Asian cultures. Can you imagine Asian food without rice?

This event focuses on the performative aspects of rice related to Asian art and cultures. Professor Daphne Lei will discuss the history, nutrition, cultivation, and culinary traditions of rice and how rice becomes a major component of identity, cultural, and artistic performance both by and for Asians.

Chef Stephie and her team will prepare the ingredients of some delicious rice dishes. Students will have the opportunity to learn about making some of the most iconic dishes of certain regions and cultures from Asia.

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