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The hidden story of Chinese food: Fuchsia Dunlop

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Manage episode 375421604 series 2133470
Content provided by Geoff Lloyd. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Geoff Lloyd or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Crispy duck, chow mein, and sweet & sour pork. Many of us have a narrow understanding of Chinese food, its rich history, and the sophisticated culinary culture surrounding it. Chef and author Fuchsia Dunlop is on a quest to show us that there's so much more to Chinese food than our usual Friday night takeaway, and that there's immense joy (and health) to be drawn from it too. Fuchsia tells us about how her love of Chinese cookery began, her experience as the first westerner to train as a chef at the Sichuan Higher Institute of Cuisine and her recommendations for how to order in a restaurant. And can she really salvage Ed's doomed tofu cookery?


Guest

Fuchsia Dunlop, Chef and Author (@fuchsiadunlop)


More information

Pre-order a copy of Invitation to a Banquet: The story of Chinese food here, published by Particular Books on 31st August



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

381 episodes

Artwork
iconShare
 
Manage episode 375421604 series 2133470
Content provided by Geoff Lloyd. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Geoff Lloyd or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Crispy duck, chow mein, and sweet & sour pork. Many of us have a narrow understanding of Chinese food, its rich history, and the sophisticated culinary culture surrounding it. Chef and author Fuchsia Dunlop is on a quest to show us that there's so much more to Chinese food than our usual Friday night takeaway, and that there's immense joy (and health) to be drawn from it too. Fuchsia tells us about how her love of Chinese cookery began, her experience as the first westerner to train as a chef at the Sichuan Higher Institute of Cuisine and her recommendations for how to order in a restaurant. And can she really salvage Ed's doomed tofu cookery?


Guest

Fuchsia Dunlop, Chef and Author (@fuchsiadunlop)


More information

Pre-order a copy of Invitation to a Banquet: The story of Chinese food here, published by Particular Books on 31st August



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

381 episodes

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