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Invitation to a Banquet

Audiobook
Nonfiction
Unabridged   17.5 hour(s)
Publication date: 11/07/2023

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Invitation to a Banquet

The Story of Chinese Food

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Digital Download ISBN:9781696613606

Summary

The world's most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes.

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Product Description

The world's most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes.

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication―but today that is beginning to change.

In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites listeners to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland.

Reviews/Praise

"This book is destined to be a culinary classic. Fuchsia Dunlop is a top-notch cook, a first-rate food writer, and a thoroughly grounded scholar of the history and culture of Chinese food. The book is a superb and intensive introduction to Chinese food . . . a delight to read. It will remain a landmark in food and culinary studies." —E.N. Anderson, author of The Food of China

"How the scales fall away from the eyes reading this masterpiece. Invitation to a Banquet enthrals as it enlightens as it delights." —Jeremy Lee, author of Cooking

"Dunlop's narration imparts wisdom and reverence for Chinese culture and China's diverse cuisine . . . Her authentic Mandarin accent and satiny voice add to the lyrical descriptions and intricate history of mouthwatering dishes like steamed reeves shad and places like Dragon Well Village." —AudioFile

Author Bio

Fuchsia Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine. Her James Beard Award–winning and bestselling books include The Food of Sichuan, Shark's Fin and Sichuan Pepper, Every Grain of Rice, and Land of Fish and Rice, several of which are now published in translation in China.