Inveterate travelers and authors Robert Carmack and Morrison Polkinghorne are experts on pan-Asian cooking and they will take us on a journey through Myanmar’s foods. In their new book, The Burma Cookbook, they explore this former British colony’s rich culinary history. They will discuss Burmese cookery over the past 100 years from Colonial English influences to imperial migratory influences from India and Malaysia and explain how the cuisine is different from Thai, Indian and Chinese cuisines.

ABOUT THE SPEAKERS

Carmack and Polkinghorne are known as The Globetrotting Gourmet.

Robert Carmack is author of five cookbooks, a television and print food stylist, and writes widely about Southeast Asia. He has a long pedigree in the culinary world, having worked directly for James Beard in New York and Anne Willan in Paris, earned grand diplomas from two French culinary institutions, and for several years researched The Good Cook series at Time-Life Books.

Morrison Polkinghorne is a textile designer, importer, and director of Passementeries in Sydney, Australia. He crafts 18th century European-style fine trimmings in his Sydney atelier and travels to Asia collecting antique silk brocades and weavings. His travel photos grace international magazines and books.

Free and open to the public.

Members: Want to continue the fun? Join us afterward for a twelve-item Burmese lunch with the speakers at Yoma Myanmar Restaurant. $30 per person. Contact Richard Foss to reserve your spot.