What does it look like to view your own culture through another country’s lens? How does that lens change from generation to generation, country to country? Diaspora cooking navigates a landscape of immigration, displacement, assimilation, and multiple generational and cultural lenses, often all at once.
Join Chef Dale Talde, of his eponymous restaurant, Talde, as he talks about the ins and outs of Filipino American cooking through the lenses of immigration, assimilation, and labor. From 2nd generation to 3rd generation, the Philippines to Brooklyn, explore Filipino diaspora cooking, and taste one of Talde’s “proudly inauthentic recipes.”
An informal reception with book signings and small bites will follow.
This program is part of our Global Cuisines, Global Cultures series.
ABOUT DALE TALDE
The proud son of Filipino immigrants, Dale Talde grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, Talde, which first opened in Brooklyn’s Park Slope neighborhood in 2012. In addition to his work in the kitchen, Dale has been a contestant on Top Chef, Chopped, Iron Chef America, and Knife Fight. Grand Central Publishing released Dale’s first cookbook, Asian-American, in 2015.