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Spotted Dick and Pock-Marked Old Woman’s Beancurd
An evening with Fuchsia Dunlop, writer on Chinese cookery
Presented by Free Word Centre
Thu 24 Nov 2011, 5:30pm
Free Word Lecture Theatre
Photo of Fuchsia Dunlop at a market
Fuchsia will introduce the complexities of Chinese cuisine and the language used to describe it. Learn all about “mouth-feel” and get to try (if you like) some typical Chinese spices and flavourings.
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery.