{"product_id":"invitation-to-a-banquet-the-story-of-chinese-food","title":"Invitation to a Banquet: The Story of Chinese Food","description":"\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eby Fuchsia Dunlop\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular 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 local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWeaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAuthor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books include the \u003cem\u003eR\u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eevolutionary Chinese Cookbook\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003e(Ebury 2006), \u003c\/span\u003e\u003cem\u003eSichuan Cookery\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003eEvery Grain of Rice: Simple Chinese Home Cooking\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003eand \u003c\/span\u003e\u003cem\u003eLand of Fish and Rice\u003c\/em\u003e\u003cspan\u003e. She speaks, reads and writes Chinese, and she lives in East London.\u003c\/span\u003e\u003c\/p\u003e","brand":"飛地·紐西蘭 Nowhere Bookstore","offers":[{"title":"Default Title","offer_id":48901539692779,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0825\/0746\/4939\/files\/InvitationtoaBanquet.png?v=1781948104","url":"https:\/\/nowherebookstorenz.myshopify.com\/products\/invitation-to-a-banquet-the-story-of-chinese-food","provider":"飛地·紐西蘭 Nowhere Bookstore","version":"1.0","type":"link"}