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Fuchsia Dunlop on ‘The Food of Sichuan’

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Content provided by Kaiser Kuo. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Kaiser Kuo 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.

Fuchsia Dunlop, the preeminent writer on Chinese cuisine in the English language, has published a completely revised and updated version of Land of Plenty, her classic book on Sichuan cookery, containing 70 new recipes. Her newest book is titled The Food of Sichuan. She joins Kaiser and guest host Jim Millward of Georgetown University in a discussion of this wildly popular cuisine — and how to get started as a Sichuan chef in your own kitchen.

12:18: Are there eight regional cuisines in China?

21:20: Sichuanese food going global

26:37: Sichuan cooking 101

35:01: Useful “hacks” for cooking and preparation

41:20: Food fads in China and how they migrate

Recommendations:

Jim: Give Fuchsia a follow on Instagram; Women and China’s Revolutions, by Gail Hershatter; and the Los Angeles–based Cambodian and American psychedelic rock band Dengue Fever.

Kaiser: A Thousand Small Sanities: The Moral Adventure of Liberalism, by Adam Gopnik.

Fuchsia: Away: A Novel, by Amy Bloom; The Cooking Gene: A Journey Through African American Cultural History in the Old South, by Michael W. Twitty; and the soon-to-be-released posthumous album, Thanks for the Dance, by singer-songwriter Leonard Cohen.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  continue reading

437 episodes

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Fuchsia Dunlop on ‘The Food of Sichuan’

Sinica Podcast

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Manage episode 246257404 series 2543060
Content provided by Kaiser Kuo. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Kaiser Kuo 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.

Fuchsia Dunlop, the preeminent writer on Chinese cuisine in the English language, has published a completely revised and updated version of Land of Plenty, her classic book on Sichuan cookery, containing 70 new recipes. Her newest book is titled The Food of Sichuan. She joins Kaiser and guest host Jim Millward of Georgetown University in a discussion of this wildly popular cuisine — and how to get started as a Sichuan chef in your own kitchen.

12:18: Are there eight regional cuisines in China?

21:20: Sichuanese food going global

26:37: Sichuan cooking 101

35:01: Useful “hacks” for cooking and preparation

41:20: Food fads in China and how they migrate

Recommendations:

Jim: Give Fuchsia a follow on Instagram; Women and China’s Revolutions, by Gail Hershatter; and the Los Angeles–based Cambodian and American psychedelic rock band Dengue Fever.

Kaiser: A Thousand Small Sanities: The Moral Adventure of Liberalism, by Adam Gopnik.

Fuchsia: Away: A Novel, by Amy Bloom; The Cooking Gene: A Journey Through African American Cultural History in the Old South, by Michael W. Twitty; and the soon-to-be-released posthumous album, Thanks for the Dance, by singer-songwriter Leonard Cohen.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

  continue reading

437 episodes

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