Oct. 1 talk will spotlight Tucson’s Chinese cuisine

By MICHAEL ANDERSON

 

When you think of the culinary history of Tucson, Chinese food probably doesn’t come to mind.

 

It should. Tucson has a rich tradition of Chinese grocers and cuisine.

 

Pima Community College culinary arts instructor Barry Infuso hopes to increase awareness through a presentation titled “Chinese Grocery Store: From Chorizo to Saladito.”

 

The free presentation, part of PCC’s 2013 Speaker Series, will be Oct. 1 at 6 p.m. in the Community Board Room, PCC District Office Building C, 4905 E. Broadway Blvd. Light refreshments will be available.

 

Infuso learned about Tucson’s legacy of Chinese cuisine at the Tucson Chinese Cultural Center, and assisted the TCCC with a film project.

 

As part of his Oct. 1 presentation, Infuso will show three short films from that project: “Chinese Chorizo,” “Chinese Tamales” and “Saladito.”

 

Infuso earned a B.A. in business and psychology from the University of California, Berkeley and an M.A. in nutrition and anthropology from Prescott College. He is a certified executive chef and culinary instructor with the American Culinary Federation.

 

He is a founding member and past president of Slow Food Tucson and spent five years as president of the Chef’s Association of Southern Arizona. He helped develop PCC’s culinary arts program at Desert Vista Campus in 2001.

 

For more than 11 years, Infuso has worked with the Pascua Yaqui Tribe Diabetes Prevention and Treatment Program. He teaches tribal members about nutrition and healthy food choices, while developing healthy recipes and providing instruction in cooking techniques.

 

In recognition for his work with the Pascua Yaqui Tribe, Infuso received a PCC Board of governor’s award for community service and a Canyon Ranch Institute prevention pioneer award.

 

Infuso was one of three PCC instructors to receive an outstanding faculty award for 2012-13.

 

There will be two more programs as part of the PCC Fall 2013 Speaker Series.

 

On Nov. 5, biology instructor Kathryn Iverson will present “Whales of Baja,” a lecture based on her work with marine mammals around the Baja Peninsula.

 

The series will conclude Dec. 3 with a talk by chemistry instructor Silvia Kolchens, “Climate Change at Arctic’s Edge.”

 

For more information, call 206-4500.

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Chef Barry Infuso (Photo courtesy of PCC)

 

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