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cover of episode A Conversation with Fuchsia Dunlop on her book, Invitation to a Banquet

A Conversation with Fuchsia Dunlop on her book, Invitation to a Banquet

2024/2/14
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F
Fuchsia Dunlop
L
Lydia Zhang
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Lydia Zhang:我对中国食物很感兴趣,想知道您是如何对中国食物产生兴趣的,不仅仅是因为小时候吃过的那些糖醋肉丸吧? Fuchsia Dunlop:我第一次去中国是在1992年,当时我在中国背包旅行,那是我第一次品尝到真正的中国食物。1994年我去了成都,那里的食物太棒了,我想学习如何烹饪。我开始拜访大学附近的餐馆厨房,向厨师们学习。后来我和一位德国朋友说服四川烹饪学院给我们上私人烹饪课。之后,我加入了厨师培训班,在那里我获得了真正的基础。虽然我有很好的中文基础,但烹饪词汇仍然是一个陡峭的学习曲线。

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This chapter explores Fuchsia Dunlop's path to becoming a renowned food writer, starting with her initial trip to China in 1992 and her subsequent journey into the world of Sichuan cuisine. It highlights her unique experiences as a Westerner training at the Sichuan Higher Institute of Cuisine and how food became a key to understanding Chinese culture.
  • First Westerner to train as a chef at the Sichuan Higher Institute of Cuisine
  • Learned Mandarin and Sichuanese dialect
  • Used food as a way to connect with local culture and make friends

Shownotes Transcript

Happy Lunar New Year to all who celebrate! To kick off the year of the dragon, we have the one and only Fuchsia Dunlop on our podcast this week. She discusses her recent book, 'Invitation to a Banquet: The Story of Chinese Food).' This episode is hosted by Lijia Zhang. *Thank you for your interest in our bimonthly, independent podcast. To support our editorial goals and help us keep producing podcast episodes, please consider donating through our *Paypal page) *or becoming a *Patreon member). We encourage listeners to send us feedback, questions, and connect with our podcast team at [email protected].