This week, we explore Chinese cuisine with cook and food writer Fuchsia Dunlop. In the west, misconceptions and prejudices surround Chinese food: that it’s unhealthy, or oily, or simple. In reality, it’s a cuisine with ancient roots, that Fuchsia strongly believes is “endlessly thrilling”, and among the best and most sophisticated in the world. Fuchsia is the author of six books on Chinese food, including her newest, Invitation to a Banquet. She tells Lilah there’s a lot the west can learn from how people in China approach food.
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We love hearing from you. You can email us at ftweekendpodcast@ft.com. We’re on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.
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Links:
– Fuschia’s book is called Invitation to a Banquet: The Story of Chinese Food
– Our episode with Fuschia on the noodles of Shanxi on Apple, Spotify and our website
– The FT’s review of Fuchsia’s book: https://www.ft.com/content/29a158e8-6b30-494e-91d4-d6348a12cfde
A few relevant pieces we love published in the FT by Fuchsia:
– “Tofu is a cornucopia of taste. No, really” https://www.ft.com/content/ea3d24e8-fd27-42e8-8f9d-805da91769d1
– ”The west hasn’t got a clue about bamboo”: https://www.ft.com/content/aea65ab3-f6c0-402b-83fa-e27f8262af3f
– ”How to cook with lettuce — a Fuchsia Dunlop recipe”: https://www.ft.com/content/1cfbee9f-b92a-444e-a468-aaeea3f0e605
–Fuchsia is on Instagram at @fuchsiadunlop
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Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco