Episode · Conversations with Tyler · 2016-11-16
Books mentioned on Fuchsia Dunlop on Chinese Food, Culture, and Travel
For centuries, China has treated its cuisine with a reverence and delight that is only just starting to emerge with Western "foodie" culture.
Books mentioned, in the order they came up
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Land of fish and rice
Discussed“Your latest book, Land of Fish and Rice, in fact, focuses on Shanghai and the surrounding region, which is quite diverse.”
Where to get it
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Every grain of rice
Discussed“Your latest book, Land of Fish and Rice, in fact, focuses on Shanghai and the surrounding region, which is quite diverse.”
Where to get it
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This is London
Discussed“We were talking about books before the session started and what you'd read recently and you mentioned a book by Ben Judah called This is London, which you at least implied was underrated. What's special about that book?”
Where to get it
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Down and Out in Paris and London
Discussed“Um, well, it's a sort of um contemporary version of George Orwell's Down and Out in Paris in London.”
Where to get it
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The Dream of The Red Chamber
Tsʻao Hsüeh-chʻin's 18th-century Chinese masterpiece The Dream of the Red Chamber, also known as The Story of the Stone, chronicles the tragic decline of a prominent aristocratic family.
Discussed“Now, you've written favorably about the 18th century Chinese novel Dream of the Red Chamber.”
Where to get it
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The story of the stone
The Story of the Stone by Barry Hughart is a notable work often associated with translations and interpretations of classic Chinese literature.
Recommended“Um, firstly read the penguin translation which is the title the story of the stone by David Hawings and John Mintton which is absolutely inspired and lively and it just I mean it really does bring it to life.”
Where to get it
Other mentions in this episode (1) — ad reads, self-promotion and passing references, never counted
Own book Every grain of rice
“well I suppose that my the book before this one every grain of rice was every grain of rice was specifically designed to address this which is to introduce sort of basic techniques and concepts and fairly straightforward recipes which can be the building blocks for a sort of understanding of what's going on in Chinese cooking.”