|February 2, 2017|
|6:30 pm||to||9:30 pm|
Exploring Omusubi and Onigiri in a Japanese Tea House with Elizabeth Andoh
Thursday, February 2 from 6:30 p.m. until 9:30 p.m.
Globus Washitsu – 889 Broadway (at 19th Street)
Admission: $40/$25 Culinary Historians of New York members/$22 Culinary Historians of New York senior members/$10 full-time students with ID
Culinary Historians of New York, an organization that studies and supports research and education in culinary history and the ways food has historically affected humans, hosts an informative lecture and reception at Globus Washitsu, a tatami-mat tea ceremony oasis near Union Square. Elizabeth Andoh, a scholar of Japanese cuisine, will guide guests through a thousand years of culinary history with an illustrated lecture about onigiri and omusubi, placing these distinctly Japanese snacks in their cultural context.
An ancient food still popular at modern convenience stores, Japan’s rice balls can be found tucked into lunchboxes everywhere. Formed into classic triangles, cute pandas, or pressed into colorful layers, the basics are few—rice, a filling, and perhaps a wrapper—but the possibilities are nearly infinite.
In addition to Andoh’s lecture, there will be a reception featuring sake, tea, onigiri and omusubi.
New York native Andoh has lived in Japan for nearly fifty years, training at Tokyo’s Yanagihara School of Classical Japanese Cuisine and establishing her culinary program, A Taste of Culture.
Attendees will be seated on the tatami-matted floors. Please email Culinary Historians of New York at email@example.com if you need to request a chair, although there is no guarantee that every request can be fulfilled.
Tickets are limited and must be purchased in advance by Monday, January 30 and will not be available at the door. To purchase tickets, please visit CHNY’s Eventbrite page.