Culinary Historians: Kansha with Elizabeth Andoh, Oct 30

CULINARY HISTORIANS OF CHICAGO
PRESENTS

Kansha
Celebrating Japan’s Vegan & Vegetarian Traditions
Presented by
Elizabeth Andoh
author/teacher, Tokyo and Osaka, Japan
Saturday, Oct. 30, 2010
10 a.m. to Noon
Chicago History Museum
1601 N. Clark St., Chicago

Please reserve to assure a seat.

Kansha is both credo and culinary practice: an expression of gratitude for nature’s gifts and deep appreciation for the efforts and ingenuity of those who take nature’s bounty and turn it into good food. The spirit of kansha, deeply rooted in Buddhist philosophy and tradition, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve the earth’s natural resources. Classic shōjin ryōri, Japan’s vegan temple cuisine, exemplifies this mind-set.

Please join us for a slide-illustrated talk by Japan culinary authority Elizabeth Andoh, as she guides us through the kansha kitchen. Kansha is not about abstention -- doing without meat, fish, poultry, eggs or dairy. Kansha is about abundance -- of grains, legumes, roots, shoots, leafy plants (aquatic and terrestrial), shrubs, herbs, berries, seeds, tree fruits and nuts.
Learn about the ecologically and nutritionally sound practice of ichi motsu zen shoku (one food, used entirely) that makes use of all edible parts of plant foods: peels, roots, shoots, stems, seeds, and flowers. Discover the pleasures of kondate-zukushi (planning a meal to showcase a regional, seasonal product), and playful modoki (edible look-a-likes).

Copies of Ms. Andoh's cookbook, Kansha: Celebrating Japan’s Vegan & Vegetarian Traditions will be available for purchase at the event. She will be pleased to autograph them for you.
About our speaker… Elizabeth Andoh was born in New York, but has made Japan her home since 1967. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh is the author of four books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor and Washoku: Recipes from the Japanese Home Kitchen. She was Gourmet’s Japan correspondent for more than three decades and was a regular contributor to the New York Times travel section for many years. Andoh lectures internationally on Japanese food and culture and directs A Taste of Culture, a culinary program based in Tokyo and Osaka.

PLEASE NOTE: SEATING IS LIMITED AND CHC MEMBERS WHO RESERVE BEFORE OCT. 23 WILL RECEIVE PRIORITY CONSIDERATION.

Cost of the lecture program is $5,$3 for students and no charge for CHC members.
To reserve, please call Dawn McGlone at 630-620-1457.
Or e-mail your reservation to: culinaryhistorians@gmail.com .

Hi,

This event is filled. Unless you have a reservation, there are no seats left.

Regards,

Cathy2 wrote:Hi,

This event is filled. Unless you have a reservation, there are no seats left.

Regards,

Whoa! That was fast. Looking forward to it.

pairs4life wrote:

Cathy2 wrote:Hi,

This event is filled. Unless you have a reservation, there are no seats left.

Regards,

Whoa! That was fast. Looking forward to it.

Hi,

Not really. When we have limited seating, first priority is offered to members.

If it had been open ended seating, this event would have been on the board for a few weeks. There are some privileges of membership and first dibs is one of them.

Regards,

Hi,

Elizabeth Andoh's book Kansha was not exactly as she wanted it to be. The recipes, methods and comments edited out are at her website http://www.KanshaCooking.com. She calls it her, "... Open, on-line culinary classroom celebrating Japan's vegan and vegetarian traditions."

There is a newsletter you can sign up for. Every five or six weeks, she will post a new lesson to the Kansha workshop page.

Andoh has a second website called http://www.washokucooking.com, which corresponds to her earlier book "WASHOKU: Recipes from the Japanese Home Kitchen" (washoku / 和食, Japanese dishes)

In a few weeks, I will post a link to today's program available as a podcast.

Regards,

Cathy2 wrote:In a few weeks, I will post a link to today's program available as a podcast.

Thank you! Procrastination, once again, leads to delay which, once again, produces sadness and disappointment. I look forward to hearing the podcast.