In the early 1980s, a partnership among researchers at Cornell and Oxford universities and the Chinese Academy of Preventive Medicine embarked on a 20-year nutritional study that came to be known as the China Project.

More 60 counties in rural China were selected and the dietary, lifestyle and disease characteristics of 6,500 adults were compared.

In 2005, T. Colin Campbell, Ph.D., and his son Thomas M. Campbell, MD, shared the China Project findings (the senior Campbell was one of the original researchers), along with additional information, in "The China Study."

This book, revised and expanded in 2016, examines the connection between nutrition and heart disease, diabetes and cancer, concluding the closer people come to a plant-based diet, the lower their risk for chronic disease.

Chef Del Sroufe has been a supporter of plant-based cooking for a long time. In 1997, he opened his own vegan bakery and started a vegan meal-delivery service in 2001.

In 2006, he joined Worthington's Wellness Forum Foods where, as executive chef, he creates seasonal menus of plant-based entrees, sandwiches and sides. All items are available for pickup or delivery.

Sroufe also is the author of four cookbooks, two of which are based on "The China Study." On Dec. 13, he'll serve samples of his favorite recipes from "The China Study Family Cookbook" at Old Worthington Library, 820 High St. The menu will include potato soup with fresh dill, macaroni and "cheese" and Mediterranean "meatballs."

"Cooking with Del Sroufe" starts at 6:30 p.m. and is presented in partnership with the Worthington Resource Pantry, Great River Organics and the Worthington Farmers Market. Registration is required online at worthingtonlibraries.org/calendar/register or by calling 614-807-2626.

Hillary Kline is a communications specialist for Worthington Libraries.