With Fuchsia Dunlop and Ching He Huang
Discover two sides of Chinese food and cooking practices in this double-bill.
Fuchsia Dunlop is a writer and cook who specialises in Chinese cuisine. She traces Chinese cooking practices back to their historical roots to discover continuities between past and present, text and kitchen in China. Ching He Huang, by contrast, specialises in tradition blended with innovation, with a focus on health. Join us for an evening of past and present, continuity and change as we explore different approaches to Chinese cuisine.Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine. She trained as a chef in Sichuan in the 1990s, and has written five acclaimed books about Chinese food and gastronomy, including, most recently, Land of Fish and Rice: Recipes from the Culinary Heart of China, which won both the Andre Simon and Guild of Food Writers Cookbook of the Year awards. She writes for publications including the Financial Times and Saveur and leads gastronomic tours of China.
Ching He Huang is an Emmy nominated, award-winning Chinese cookery author and TV chef. Ching has published eight bestselling cookbooks, the most recent being Stir Crazy, hitting the number 1 spot on Amazon in Chinese Food and Drink. Ching fuses Chinese traditions with Western ingredients to create healthy modern Asian dishes.
Image: Ching He Huang and Fuchsia Dunlop
|Name:||Chinese Cooking: Past and Present|
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