My friend Rebekah and I at the Tsung Tsin dinner in Honolulu.
It’s been a busy weekend for The Hakka Cookbook. Saturday I introduced The Hakka Cookbook to the world at the Asian Art Museum in San Francisco. Met some interesting Hakka from Mauritius and Taiwan in the the audience.
The next day, I presented the book at the Tsung Tsin dinner in Honolulu. It’s interesting that since this book came out, I’m meeting Hakkas everywhere.
Broad-stemmed mustard greens for pickles
The Hakka Cookbook launches officially this Saturday 9/29 at the Asian Art Museum at 1 pm. Come and hear about how I was inspired to write this book, see a few food slides, and a short demo on how to make pickled mustard greens. I would love to meet you!
The Hakka Cookbook arrived from China last week. Whew! I was beginning to worry that the ship might arrive late, and I would have no books for my scheduled events. Books should be making their way into the stores. Heard that Powell’s in Portland had a noticeable display.
I have been busy. My first radio interview comes in a few days with On the Menu, a food and travel show broadcast globally. Planning the debut presentation of my book at the Asian Art Museum in San Francisco on September 29. Heard that there could be as many as 150 people. A bit scarey. Need to polish my public speaking skills.
I was invited to a dinner sponsored by Tsung Tsin Association in Honolulu and decided to go. Will meet some of the Hakka folks featured in my book. Planning local book signing parties. Scheduling events for a November book tour to the Oregon, Washington, and Vancouver, BC. For details on my upcoming events, check Events Calendar. Hope to meet you at one soon.
I just received my first preview copy of The Hakka Cookbook. After so many ups and downs, I’m so excited to have the book in my hands. It looks great!
Although my brother’s art isn’t full color inside, a rusty orange color wash gives the drawings a warm glow. The book will be available in October although you can pre-order.
Opening reception at the Toronto Hakka Conference
Just back from the Toronto Hakka Conference 2012. This past weekend I spent time with Hakka Chinese from all over the world learning about our shared culture and history.
The keynote speaker Professor Shiu Loon Kong said that Hakka is a spirit, not a people. It dominates and facilitates people’s thinking and behavior. Hakka people were open-minded, proud, and strong. They emigrated all over the world. You could see that in the attendees who had migrated from India, Mauritius, Hong Kong, Jamaica, Trinidad, Surinam, Taiwan, and Malaysia.
In sessions we learned about the Hakka life in these countries. Speakers introduced how to trace our family tree and make lei cha (pounded tea). I showed a slideshow of Hakka food from around the world. We heard traditional mountain songs as well as Hakka pop music.
Thanks especially to chairs Carol Wong and Professor Keith Lowe for organizing such a thoughtful and educational conference. It was truly a special experience for the “guest people” who built China.
Map of Hakka provinces in China as seen at Toronto Conference 2008
If you want to learn more about the Hakka culture and what it means to be Hakka, register for the Toronto Hakka Conference. This conference takes place once every four years. I went to the 2008 conference and met more Hakkas than I had ever seen before. I had grown up in a small town where we were the only Chinese. I always felt we were different. At the conference, Hakka people surrounded me who shared the same history. Here I had found my family, people like me. I was no longer an outsider.
From June 29 to July 1, 2012 at York University there will be sessions on Hakka from all parts of the world, history, genealogy, architecture, and food. I will be speaking in a session on Hakka Cuisine, Ancient and Modern with Prof. Shiu Loon Kong. Register soon.