Spend the evening with veteran food writier Linda Lau Anusasananan as she discusses the world of Hakka Cooking.
She will trace the history of Hakka cooking styles as it developed over the history of multiple migrations. On hand will be her facinating book, The Hakka Cookbook Chinese Soul Food From Around the World.
Wednesday, April 3rd, 2013 at 7:00 PM in the Lane Community Room.
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Free and Open to the Public!
