"On the importance of soups in Cambodian cuisine"
on Monday, August 27th. 18.00-19.00
His presentation will be an exercise in food theorization based on the keystone of the Cambodian meal. Why are soups so important in Cambodian cuisine? How do we recognize and classify them. The talk will be followed by questions.
Venue: CKS Conference Hall, Wat Damnak, Siem Reap.
Please confirm attendance by 25th August: center[atmark]khmerstudies.org or call: 063 963 035
Joannès Rivière was born and raised near Roanne, a small town in the Loire department in France, famed for its gastronomy. He was immersed in the culinary industry from an early age through working in the family restaurant run by his father who also grew and supplied vegetables to the world-renowned three-star Michelin restaurant, La Maison Troisgros. It was from this backdrop that the importance of using local fresh quality produce became ingrained in the young Joannès – a principle which has never left him.
Over his many years spent living and working in Cambodia, Joannès' love and passion for Cambodian food has grown. After leaving Hotel de la Paix in 2010, and finding just the right location, Joannès and Carole opened Cuisine Wat Damnak in April 2011, with the aim of serving delicious and imaginative Cambodian food to locals, expats and travellers alike.
Please visit our website for further information.
http://khmerstudies.org/events/public-lecture-series/
