Join award-winning food writer and cook Fuchsia Dunlop in this exploration of Chinese culinary culture, from its mythical and historical origins, through the 19th century and up to today.
Following the publication of her book, Invitation to a Banquet: the Story of Chinese Food this year, Dunlop explores why, though China has one of the world's most popular cuisines, it is also one of the most poorly understood and appreciated. Through a mouthwatering 'menu' of 30 dishes she explores the origins, ingredients, techniques and concepts of Chinese food, from field to table. What makes Chinese food Chinese and how can we appreciate it more deeply?
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Image: Rice bowl, porcelain, Qing Dynasty, 1821-1850. View on Collection online: www.britishmuseum.org/collect...