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Contenido proporcionado por Geoff Lloyd/Ed Miliband. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Geoff Lloyd/Ed Miliband o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
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The hidden story of Chinese food: Fuchsia Dunlop

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Contenido proporcionado por Geoff Lloyd/Ed Miliband. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Geoff Lloyd/Ed Miliband o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.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

378 episodios

Artwork
iconCompartir
 
Manage episode 375421604 series 2133470
Contenido proporcionado por Geoff Lloyd/Ed Miliband. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Geoff Lloyd/Ed Miliband o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.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

378 episodios

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