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February 4, 2019
6:00 pm - 7:30 pm
Downstairs Program Room
800 Alma St.
Menlo Park, CA 94025
Hakka Cookbook Linda Lau Anusasananan
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Chinese New Year: Foods and Traditions

Monday, February 4, 2019

Join us for a delicious history lesson and cooking demonstration, just for adults and teens!

Learn about Chinese New Year traditions and foods with Linda Lau Anusasananan, author of The Hakka Cookbook, Chinese Soul Food from around the World. 

Linda will also share the history of the Hakka, also known as the “guest family” of China, and talk about their cuisine and special New Year dishes.

Anusasananan, a former longtime food writer and recipe editor at Sunset Magazine, will demonstrate and share recipes adapted from her cookbook. Tastings follow.

This free talk and cooking demonstration is just for adults and teens, and is made possible thanks to generous funding from the Friends of the Menlo Park Library.  No preregistration is necessary to attend, but seating is limited. 

About Linda Lau Anusasananan
Linda Lau Anusasananan spent more than thirty-four years writing about food for Sunset Magazine, where as Recipe Editor and food writer, she wrote food stories and developed and tested thousands of recipes for the home cook. In 1987, she produced "From China's Kitchens to Ours," the first story written by an American magazine about home cooking in China. Her work has also appeared in Cooking Light, Yoga Journal, and Flavor and Fortune. Anusasananan is past president of the San Francisco Chapter of Les Dames D'Escoffier and the Association of Chinese Cooking Teachers.

About The Hakka Cookbook
Anusasananan opens the world of Hakka cooking to Western audiences in a chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including  Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru and beyond. The Hakka Cookbook has earned accolades including the Gourmand World Cookbooks Award.