Linda Lau Anusasananan, author of The Hakka Cookbook, Chinese Soul Food from around the World, traces the diverse cuisine of the Chinese nomads known as the Hakka throughout the world. Anusasananan was formerly a food writer and recipe editor at Sunset Magazine for more than 34 years. In October 2012, the Gourmand World Cookbook Awards in Paris awarded “Best Chinese Cuisine Cookbook of the World” to her book. Presented by the Culinary Historians of Southern California. Free and open to the public.