Invitation to a Banquet with Fuchsia Dunlop

Fuchsia Dunlop is a master cook, celebrated food writer, and accredited chef of Chinese cuisines. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine and has spent much of the last two decades exploring China and its food. She is the author of several award-winning books, and a contributor to the Financial Times, the New Yorker, and other publications Her latest book is Invitation to a Banquet – The Story of Chinese Food, a fascinating 400-page read on the history and culture of Chinese cuisie, of which The New York Times wrote: 'This book will not only entertain and instruct you — it might make you go mad with longing.’In this episode, Fuchsia talks about the joyfulness and adventurous approach many Chinese have towards food, about the 'most terrible misunderstanding' surrounding Chinese food in the West, and about how Chinese cuisine holds the secret to eating less meat, without feeling you're missing out.Last year, Fuchsia talked about the flavors of Sichuan at an Asia Society Switzerland event in Zurich. Watch the video here.STATE OF ASIA brings you engaging conversations with leading minds on the issues that shape Asia and affect us all.Join us for the State of Asia Address, delivered by Singaporean diplomatic veteran Bilahari Kausikan on Nov 21 in Zurich. More info here.Stay up-to-date on all events and activities at Asia Society Switzerland: subscribe to the newsletter and support our work by becoming a member.-STATE OF ASIA is a podcast from Asia Society Switzerland.  Season 5, episode 5 - Published: November 14, 2023Host: Nico Luchsinger, Executive Director, Asia Society SwitzerlandEditor/Producer: Remko Tanis, Programs and Editorial Manager, Asia Society Switzerland