5/20/12: Book-signing by Cheryl Tan, Singaporean author of A Tiger in The Kitchen
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Singapore Connect
May 15, 2012, 3:42:19 AM5/15/12
to Members
We are pleased and proud to introduce a distinguished fellow Singaporean. Cheryl Lu-Lien Tan is the author of A TIGER IN THE KITCHEN: A MEMOIR OF FOOD AND FAMILY. You may already know, or have heard about, Cheryl, but we are sending this message to bring attention to Cheryl's live reading to promote her book in San Francisco on May 20. There will also be a Q&A and book-signing at the event, which will be held at Omnivore Books. Cheryl is looking forward very much to meeting many Singaporeans there.
Below are details of the May 20 event, a short biography of Cheryl Tan, as well as a brief synopsis of the book.
Event: “A Tiger in the Kitchen” - Reading, Q&A & Book Signing
Date and Time: Sunday, May 20, 2012 at 3:00 p.m.
Venue: Omnivore Books, San Francisco, 3885a Cesar Chavez Street, San Francisco (415.282-4712)
See: http://omnivorebooks.com/
Facebook invite: https://www.facebook.com/events/343554549031708/
SingaporeConnect is publicising the event in the interest of letting our members know of this event:
We have set up an Eventbrite sign-up, which is completely optional, should you choose to attend, and would be interested in car-pooling. Around May 19, we'll look through the list and inquire if a carpool can be arranged out of the registrants.
http://sgc-tigers.eventbrite.com/
Cheryl Lu-Lien Tan is a New-York-based writer who has covered fashion, retail, and home design (and written the occasional food story) for the Wall Street Journal. Before that, she was the senior fashion writer for InStyle magazine and the senior arts writer for the Baltimore Sun. Born and raised in Singapore, she studied journalism at Northwestern University. Her work has appeared in the New York Times and Marie Claire, among many other publications.
A Tiger In The Kitchen: A Memoir of Food and Family published by Hyperion in 2011. By slowing down her fast-paced lifestyle to learn to prepare Tanglin Ah Ma's pineapple tarts, Auntie Khar Imm's salted vegetable and duck soup, and Auntie Khar Mo's pandan-skin moon cakes, Cheryl embarks on a study of culinary anthropology in which her family's roots are revealed along with its recipes. Cheryl pieces together her family's history, dotted by secret gambling dens, opium addictions, womanizing, and deep family schisms. And in the kitchen, Cheryl - a thirty-something longing to reconnect with herself and the flavors of her youth - learns to infuse her New York lifestyle with the rich lessons of her Singaporean heritage.
________________________
on behalf of the
SingaporeConnect Committee
A social club for food, fun, and friends!
Below are details of the May 20 event, a short biography of Cheryl Tan, as well as a brief synopsis of the book.
Event: “A Tiger in the Kitchen” - Reading, Q&A & Book Signing
Date and Time: Sunday, May 20, 2012 at 3:00 p.m.
Venue: Omnivore Books, San Francisco, 3885a Cesar Chavez Street, San Francisco (415.282-4712)
See: http://omnivorebooks.com/
Facebook invite: https://www.facebook.com/events/343554549031708/
SingaporeConnect is publicising the event in the interest of letting our members know of this event:
We have set up an Eventbrite sign-up, which is completely optional, should you choose to attend, and would be interested in car-pooling. Around May 19, we'll look through the list and inquire if a carpool can be arranged out of the registrants.
http://sgc-tigers.eventbrite.com/
Cheryl Lu-Lien Tan is a New-York-based writer who has covered fashion, retail, and home design (and written the occasional food story) for the Wall Street Journal. Before that, she was the senior fashion writer for InStyle magazine and the senior arts writer for the Baltimore Sun. Born and raised in Singapore, she studied journalism at Northwestern University. Her work has appeared in the New York Times and Marie Claire, among many other publications.
A Tiger In The Kitchen: A Memoir of Food and Family published by Hyperion in 2011. By slowing down her fast-paced lifestyle to learn to prepare Tanglin Ah Ma's pineapple tarts, Auntie Khar Imm's salted vegetable and duck soup, and Auntie Khar Mo's pandan-skin moon cakes, Cheryl embarks on a study of culinary anthropology in which her family's roots are revealed along with its recipes. Cheryl pieces together her family's history, dotted by secret gambling dens, opium addictions, womanizing, and deep family schisms. And in the kitchen, Cheryl - a thirty-something longing to reconnect with herself and the flavors of her youth - learns to infuse her New York lifestyle with the rich lessons of her Singaporean heritage.
________________________
on behalf of the
SingaporeConnect Committee
A social club for food, fun, and friends!
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