資深電視新聞記者周璇明談新作《如果不是你……》（If Not You···）

作者講座：資深電視新聞記者周璇明談新作《如果不是你……》

時間：2026年9月3日（星期四）

* 下午6:30：酒會（僅供應飲品）

* 晚上7:00：新書分享會

* 晚上8:00：圖書簽名會

“爲了愛情、家庭，以及一次改寫命運的機會，你願意犧牲什麽？”

這是資深電視新聞記者、作家周璇明在其首部長篇小說《如果不是你……》（If Not You…）中探討的核心問題。這是一部關于勇氣、正直，以及人們爲了摯愛之人作出重大犧牲的感人作品。

小說根據真實事件創作，講述了一名小女孩在一場毀滅性大火中幸存下來，並在幾乎無人看好的情況下，走出印度貧民窟，一路進入全球頂尖的MD安德森癌症中心（MD Anderson Cancer Center) 研究實驗室。直到今天，她仍在那裏從事癌症研究工作。

故事跨越30年、橫跨兩大洲，深入探討禁忌之愛、社會期望、責任擔當，以及教育改變人生的力量。小說真摯動人、引人入勝，展現了人類精神的堅韌，以及人與人之間的深厚情感如何塑造人生。

在一次難得的公開露面中，書中故事的女主人公將通過Zoom視頻連線參加現場對談。

每張25美元的門票包含一本《如果不是你……》。講座結束後，周璇明將爲讀者現場簽名。

購票鏈接：

https://asiasocietytexascenter.my.salesforcesites.com/ticket/#/instances/a0FPh00000NUBIXMA5

也可掃描二維碼購票。

關于作者

周璇明是一位曾獲美聯社獎和艾美獎的資深新聞記者。她在德克薩斯州電視新聞行業工作了30多年，並曾往返亞洲和北美，采訪報道世界各地的重要事件。

在新聞職業生涯中，周璇明完成了約一萬篇新聞報道。她以真實事件爲基礎，將《如果不是你……》創作成一部長篇小說。

周璇明畢業于耶魯大學曆史系，能夠使用普通話和上海話進行日常交流。她還學習過西班牙語、法語和德語。

周璇明與大學時代的戀人結爲夫妻，兩人育有兩個兒子，分別畢業于萊斯大學和麻省理工學院。

關于主持人

Mayank Istwal是休斯頓米其林星級印度高級餐廳Musaafer的企業行政總廚，也是該餐廳廣受贊譽的紐約翠貝卡分店背後的創意推動者。

在Mayank主廚的領導下，Musaafer于2024年和2025年連續獲得米其林一星，成爲德克薩斯州第一家、也是目前唯一一家獲得米其林星級榮譽的印度餐廳。

Mayank出生于印度，並接受過豪華酒店服務行業的專業培訓。他以現代手法诠釋印度各地區傳統美食而聞名，將飲食曆史、文化敘事、阿育吠陀香料知識與當代菜肴呈現方式融爲一體。

他的職業生涯包括在印度及海外的豪華酒店、國際郵輪公司和獲獎餐廳擔任領導職務。他曾用100天走遍印度全部29個邦，研究逐漸被遺忘的傳統食譜、本土食材和地方烹饪傳統。這些經曆如今成爲Musaafer菜單設計的重要靈感來源。

他的工作獲得了《時代》雜志、米其林指南、世界糧食日及衆多國際餐飲組織的認可。

AUTHOR TALK: SHERN-MIN CHOW ON “IF NOT YOU…”

 Thursday, September 3, 2026

6:30 p.m. Drinks-Only Reception

7 p.m. Book Talk

8 p.m. Book Signing

"What would you sacrifice for love, family, and a chance to rewrite your destiny?" 

These are the questions explored in veteran television journalist and author Shern-Min Chow's debut novel, If Not You... — a moving story of courage, integrity, and the profound sacrifices made for loved ones.

Inspired by true events, the novel follows a young girl who survives a devastating fire and against all expectations, rises from the slums of India to the elite cancer research labs at MD Anderson, where she works to this day. Spanning three decades and two continents, the novel explores forbidden love, societal expectations, duty, and the transformative power of education. Heartfelt and compelling, the novel highlights the resilience of the human spirit and the bonds that shape people's lives.

In a rare public appearance, the heroine of the story will join the conversation via Zoom. A copy of If Not You... is included with $25 ticket purchase, and Shern-Min will be available to sign copies of the book following the talk.

Link for tickets: https://asiasocietytexascenter.my.salesforcesites.com/ticket/#/instances/a0FPh00000NUBIXMA5

Scan QR code for tickets:      

 About the Author

Shern-Min Chow is an A.P. and Emmy award-winning journalist. She has spent more than three decades in television news in Texas and traveled from Asia to North America covering world events. Chow has filed some 10,000 news reports over her career and chose to turn If Not You..., based on true events, into a full-length novel.

A history graduate from Yale University, Shern-Min speaks conversational Mandarin and Shang Hai dialects of Chinese. She has also studied Spanish, French, and German.

Chow is married to her college sweetheart. They have two sons, graduates of Rice University and the Massachusetts Institute of Technology.

About the Moderator

Chef Mayank Istwal is the executive corporate chef of Musaafer, the Michelin-starred Indian fine dining destination in Houston and the creative force behind its acclaimed TriBeCa New York location. Under his culinary leadership, Musaafer became the first and only Indian restaurant in Texas to earn a MICHELIN Star in both 2024 and 2025.

Born in India and trained in luxury hospitality, Chef Mayank is celebrated for his modern interpretation of regional Indian cuisine, blending culinary history, storytelling, Ayurvedainspired spice knowledge, and contemporary presentation. His career has included leadership roles with luxury hotels, international cruise lines, and award-winning restaurants across India and abroad. He embarked on a 100-day journey across all 29 states of India to research forgotten recipes, indigenous ingredients, and regional cooking traditions that now inspire Musaafer's menus. His work has earned international recognition from TIME Magazine, MICHELIN Guide, World Food Day, and numerous culinary organizations.