An academic take on all things rice, the Fowler Museum at UCLA has been focusing on the cultural impact of the beloved staple starch in China, Japan, India, Indonesia, Korea, Thailand, the Philippines, and other Asian countries. I’ll be there for this next lecture (and ready to go get some korean food afterward):
The Taste of Rice in Korean Cuisine
UCLA Fowler Museum
Sunday, March 21, 2004, 1 pm
Presented by Cecilia Hae-Jin Lee, freelance food writer for such publications as the Los Angeles Times and the Washington Post, and author of upcoming cookbook, Eating Korean.