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Rethinking Chinese food with Fuchsia Dunlop
All cultures care about their cuisine, but the Chinese must have one of the most food-obsessed cultures in the world. It may be because we have the best food... Those listeners of Chinese Whispers who’ve been to China will know exactly what I’m talking about. For those of you who haven’t, you may have come across the classic Chinese takeaway with dishes like sweet and sour pork, or you may like Cantonese dim sum, and some of you may be big fans of Sichuanese cooking. But China has so much more to offer than what has made across into the West’s Chinese restaurants. Thankfully, that’s changing and quite fast. Part of the education campaign to bring more of the diversity and richness of Chinese cuisine to the West is the work of people like Fuchsia Dunlop. She trained to cook in Chengdu and is one of the most engaging and thoughtful writers on Chinese cuisine in the English language. I’m delighted to be joined by her on the podcast today, to mark the publication of her new book, Invitation to a Banquet, which is all about the history, meaning and diversity of Chinese cuisine.
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