Perspectives on Chinese food, both inside and outside its homeland.
This is a live online event. Bookers will be sent a link in advance giving access.
Chef, author and presenter Ken Hom has been hugely influential in developing understanding around the world of what Chinese food really is and how to cook it. He talks to award winning food writer Fuchsia Dunlop about his remarkable life and career and the food they love.
Ken Hom OBE is a Chinese-American chef, author and television presenter for the BBC. In 2009 he was appointed honorary Officer of the Order of the British Empire (OBE) for “services to culinary arts”. His first book on Chinese cookery techniques was published in 1981, and his Ken Hom’s Chinese Cookery is the book that many still regard as the ‘bible’ for anyone who wanted to learn Chinese cuisine, and it sold over 1.5 million copies worldwide. At the time of publication, it made publishing history by being the first non-fiction book with a first printing of 350,000. In 2009, the BBC celebrated the 25th anniversary of the book, which continues to be a top seller after more than three decades in print. He has since written 36 books and presented six television series.
Fuchsia Dunlop is a food writer and cook who specialises in Chinese cuisine, especially that of Sichuan, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu. She is the author of five books, including the autobiographical Shark's Fin and Sichuan Pepper. She speaks, reads and writes Chinese.
‘Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden.’ The Independent
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