Nourishing Traditions

Join culinary pastry chef Leila Tang for a hands-on cooking and storytelling workshop exploring food, care, memory and the knowledge we inherit.

Across Chinese and Vietnamese communities, generations have passed down knowledge about ingredients, seasonal eating and foods believed to restore balance within the body. From herbal soups and healing broths to congee, postpartum dishes and warming and cooling foods, these traditions carry stories about how families care for themselves and one another. 

Together, we’ll explore the memories, rituals and beliefs connected to these foods, asking what happens to culinary knowledge as it travels across generations and borders. What did our families teach us about food and wellbeing? Which traditions have survived, which have changed, and which might be disappearing?

We’ll make mochi and tong yuan (glutinous rice dumplings) using traditional ingredients and techniques, exploring the significance of rice and rice flour in Chinese and Vietnamese food cultures. Through making, tasting and sharing, we’ll reflect on the ways food can hold memories of family, place and belonging.

As we cook together, we’ll consider what we inherit, what we adapt and what we choose to carry forward and how food can nourish not only the body, but our connections to one another.

This workshop is part of Museum of the Home’s ESEA Programme, and is open to everyone. Suitable for ages 16+.

Dietary requirements: Unfortunately, we are not able to accommodate specific dietary requirements or allergies for this workshop. If you have any questions about the menu or ingredients, please contact us in advance and we’ll be happy to provide more information.