Nov 2, 2017
Exemplifying cross-cultural cooking at its most enticing, James
Beard Best Chef-nominee Rachel Yang and Seattle-based
freelance food writer Jess Thomson shared their
cookbook My Rice Bowl: Korean Cooking Outside the
Lines, a celebration of Korean fusion
cuisine inspired by traditions around the world. Together the two explored the landscape of America’s fusion-cooking culture and expound upon Yang’s childhood stories—those of a Korean immigrant who tried everything to become an American, but only felt like one when she realized that her culture, among many, is what makes America so delicious.
Rachel Yang is a chef and operator of the highly acclaimed restaurants Trove, Joule, and Revel, as well as Revelry in Portland, OR. She holds four James Beard Award nominations for Best Chef Northwestern.
Jess Thomson is an award-winning freelance food
and travel writer, and the author of seven cookbooks, plus her
recent memoir, A Year Right Here: Adventures with Food and
Family in the
Great Nearby. Her work has appeared in the New York Times; Food & Wine; Cooking Light; Edible Seattle; and multiple issues of the Best Food Writing book collection.
Yang and Thomson shared the evening with Nathan Myhrvold—visionary in technology, business and breadmaking—for a culinary double-header.
Recorded live at SIFF Cinema - Egyptian Theatre by Town Hall Seattle Thursday, October 26, 2017