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What Came First? A Brief History of the Chinese Egg Tart

  • Museum of Food and Drink 62 Bayard Street Brooklyn, NY, 11222 United States (map)

Welcome to Lab's Lab, a new workshop series showcasing the experiments and research taking place in the MOFAD Lab's kitchen. 

Walk into any bakery in Chinatown today and you are guaranteed to find some type of egg tart. Yet the Chinese egg tart stands apart from its steamed pastry peers, with its decidedly baked crust and custard filling. So, where in the world did these baked goods actually come from?

Join MOFAD Visitor Services Associate, and pastry historian, Dressler Parsons on a 500-year pastry journey from the convents of Portugal to Chinatown bakeries of post-WWII Manhattan. Learn how to identify the subtle differences between Chinatown egg tarts, map their influences, and try a few along the way!

Program ticket price is included in regular Museum admission.

This program is a part of our Lab’s Lab series.

ABOUT DRESSLER PARSONS

Dressler is a heart-on-her-sleeve nerd about food history, with a particular interest in pastries. At any given moment, she's either researching obscure niches of pastry history, dreaming up a new pastry, recipe-testing, or reading a book about food. With degrees in Marketing (BS) and Intermedia (BFA) from Barrett, The Honors College at Arizona State University, she's a certified jack-of-all-trades. If you mention citrus around her, there is a 100% chance she will bring up how the mafia got its start in the lemon industry–depending on your personal viewpoint, this might make her someone who’s a lot of fun at dinner parties. She authors the pastry-history blog Bitter Butter.

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