WINTER 2018

Chinese Wine & Food Lecture Series


Chinese Cuisine Styles and Wine Varieties 

Lecture delivered by Lifeng Wang & Carol Sa

There are many styles of cooking in China, but eight culinary traditions have been identified as the best. This lecture introduces you to the development and classification of Chinese cuisine styles, the key features and representative dishes of the major styles, and what accounts for the differences. In this lecture, we will also introduce you to the world of Chinese wine and how they go with Chinese food. Come join us!

Tasting: 1 type of baijiu, 1 type of rice wine and Chinese dishes

Thursday, Feb. 1, 2018

12:00-1:00 PM

3rd Floor Conference Room, International Center, UC Davis,

463 California Avenue (Corner of California Ave. & Russel Blvd.)


Medicine Food Homology

Lecture delivered by Lifeng Wang & Carol Sa

Chinese people believe that food is medicine. This lecture introduces the concept of MFH, its origin and evolution, and sheds light on the relationship between food and wine and Chinese medicine. Come join us!

Tasting: 1 type of baijiu, 1 type of rice wine and Chinese dishes

Friday, Mar. 9, 2018

12:00-1:00 PM

3rd Floor Conference Room, International Center, UC Davis,

463 California Avenue (Corner of California Ave. & Russel Blvd.)