上海外滩美术馆 Rockbund Art Museum

《造洋饭书》是中国最早的西洋菜谱，清代（1909年）由美国基督教会出版社在上海出版。本书的出版不是为了在中国推广西餐文化，而是为了培养中国厨师制作西餐，满足外国在华传教士的需要。这本书作为本地厨师制作西餐的食谱，《造洋饭书》中文版以中英文解释菜谱，值得探索。同时，我们也可以在本书中看到近代中国东西方的文化交流。 本次工作坊，RAM邀请到上海图书馆的副研究员黄薇对《造洋饭书》本身的历史和内容进行分享，并邀请创意食物设计师李浩带领观众使用《造洋饭书》进行实际烹饪活动，体会历史、文化、艺术与味蕾的碰撞。

Foreign Cookery in Chinese is the earliest western cookbook in China, which was published in Qing Dynasty (1909) by American Church of Christ Press at Shanghai. The publication of this book is not to promote western food culture in China, but to train Chinese chefs to make western cuisine and to meet needs of foreign missionaries in China. As a cookbook for local cook to make western food, Foreign Cookery in Chinese explained the recipe in a language between Chinese and English, which is interesting to explore on. At the meantime, we can see cultural exchanges between the East and the West in modern China in this book. For this workshop, we invite the Associate Researcher of Shanghai Library to share the history and content of Foreign Cookery in Chinese, and, we invite the Creative food designer Li Hao to lead the audience to do the cooking with recipe of Foreign Cookery in Chinese and to experience the collision of history, culture, art and taste buds.

Huang Wei, Associate Researcher of Shanghai Library
Li Hao, Creative food designer