
Invitation to a Banquet
The Story of Chinese Food
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Narrado por:
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Fuchsia Dunlop
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De:
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Fuchsia Dunlop
Acerca de esta escucha
The world's most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes.
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese 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.
In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive 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 food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites listeners to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland.
©2023 Fuchsia Dunlop (P)2023 HighBridge, a division of Recorded BooksLos oyentes también disfrutaron...
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- Revelations From the Weird World of Mushrooms
- De: Eugenia Bone
- Narrado por: Aimee Jolson
- Duración: 11 h y 2 m
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In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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Absolutely awful, insufferable, racist author
- De Rs 🦇 en 11-25-19
De: Eugenia Bone
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Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- De: Elizabeth Schneider
- Narrado por: Elizabeth Schneider
- Duración: 14 h y 20 m
- Versión completa
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This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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When they want 5 star wine knowledge but ur 22 y/o
- De Alexia L. en 05-06-21
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Horses Never Lie, 2nd Edition
- The Heart of Passive Leadership
- De: Mark Rashid
- Narrado por: Dan Lawson
- Duración: 7 h y 6 m
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A revolutionary approach to the techniques of working with horses, by a renowned instructor. In Horses Never Lie, renowned horse trainer Mark Rashid challenges the conventional wisdom of "alpha leadership" and teaches the listener to become a "passive leader" - a counterpart to the kind of horse other members of a herd choose to associate with and to follow. Applying Rashid’s principles and techniques helps cultivate horse personalities that are responsive and dependable regardless of the rider.
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Robotic reading
- De Julie Lynn en 05-08-15
De: Mark Rashid
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Secretariat
- De: William Nack
- Narrado por: Grover Gardner
- Duración: 14 h y 34 m
- Versión completa
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In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".
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Loved It - But It Is Not Just About A Super Horse
- De Julie en 06-10-12
De: William Nack
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The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- De: Thor Hanson
- Narrado por: Marc Vietor
- Duración: 7 h y 30 m
- Versión completa
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We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
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Delightfully simplistic!
- De Adrian en 03-30-16
De: Thor Hanson
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In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.
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National Dish
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In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm.
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Have You Eaten Yet?
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From Haifa, Israel, to Cape Town, South Africa, Chinese entrepreneurs and restaurateurs have brought delicious Chinese food across the globe. Unraveling a complex history of cultural migration and world politics, Cheuk Kwan describes a fascinating story of culture and place, ultimately revealing how an excellent meal always tells an even better story.
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wonderful history of Chinese diaspora and food
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An Edible History of Humanity
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Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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Flawed, but worthwhile
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Chop Suey
- A Cultural History of Chinese Food in the United States
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Wanted to like this
- De Irene en 02-13-21
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The Soul of a Chef
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
- De Gillian en 12-02-16
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Chop Fry Watch Learn
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In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.
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As much about Taiwan as cooking
- De Richard en 01-01-25
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National Dish
- Around the World in Search of Food, History, and the Meaning of Home
- De: Anya von Bremzen
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In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm.
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Have You Eaten Yet?
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From Haifa, Israel, to Cape Town, South Africa, Chinese entrepreneurs and restaurateurs have brought delicious Chinese food across the globe. Unraveling a complex history of cultural migration and world politics, Cheuk Kwan describes a fascinating story of culture and place, ultimately revealing how an excellent meal always tells an even better story.
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wonderful history of Chinese diaspora and food
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An Edible History of Humanity
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Flawed, but worthwhile
- De Ary Shalizi en 12-28-17
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Chop Suey
- A Cultural History of Chinese Food in the United States
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Wanted to like this
- De Irene en 02-13-21
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The Soul of a Chef
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Other Rivers
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More than two decades after teaching English during the early part of China’s economic boom, an experience chronicled in his book River Town, Peter Hessler returned to Sichuan Province to instruct students from the next generation. At the same time, Hessler and his wife enrolled their twin daughters in a local state-run elementary school, where they were the only Westerners. Over the years, Hessler had kept in close contact with many of the people he had taught in the 1990s.
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The accuracy of observations. The outstanding perspective.
- De Ray Chou en 03-14-25
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Your Table Is Ready
- Tales of a New York City Maître D'
- De: Michael Cecchi-Azzolina
- Narrado por: Michael Cecchi-Azzolina
- Duración: 9 h y 20 m
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From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
- De Amazon Customer en 01-10-23
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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The recipes he went over
- De Tarra en 12-29-24
De: Michael Ruhlman
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Mao
- The Unknown Story
- De: Jung Chang, Jon Halliday
- Narrado por: Robertson Dean
- Duración: 29 h y 50 m
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Based on a decade of research and on interviews with many of Mao's close circle in China who have never talked before, and with virtually everyone outside China who had significant dealings with him, this is the most authoritative biography of Mao ever written.
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Fills many gaps! Very good..but!
- De Jene en 08-07-06
De: Jung Chang, y otros
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A Waiter in Paris
- Adventures in the Dark Heart of the City
- De: Edward Chisholm
- Narrado por: Tristam Summers
- Duración: 12 h y 48 m
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A waiter's job is to deceive you. They want you to believe in a luxurious calm because on the other side of that door . . . is hell. Edward Chisholm's spellbinding memoir of his time as a Parisian waiter takes you beneath the surface of one of the most iconic cities in the world—and right into its glorious underbelly.
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Wonderful read
- De Katelin en 10-11-23
De: Edward Chisholm
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The Great River
- The Making and Unmaking of the Mississippi
- De: Boyce Upholt
- Narrado por: Gabriel Vaughan
- Duración: 10 h y 18 m
- Versión completa
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Over thousands of years, the Mississippi watershed was home to millions of Indigenous people who regarded "the great river" with awe and respect, adorning its banks with astonishing spiritual earthworks. But European settlers and American pioneers had a different vision: the river was a foe to conquer. In this landmark work of natural history, Boyce Upholt tells the epic story of human attempts to own and contain the Mississippi River, from Thomas Jefferson's expansionist land hunger through today's era of environmental concern
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a great summation of the Great River
- De Michael H. Link en 07-27-24
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Lo que los oyentes dicen sobre Invitation to a Banquet
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Ejecución
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Historia
- Garrett Baker
- 12-13-23
Wonderful prose and subject matter
You know a work of art is good when it makes you feel something, regardless of what it makes you feel, if it gets you to feel, and that feeling sticks, I say it was good. This book made me feel hungry. Very, very hungry. So in that sense it was excellent!
Less important points: The information, and explanations, and historical stories were very interesting and engaging. Good blending of themes introduced early on to make sense of mid-way through concepts. It used enough googleable terms as well that its sad lack of precise recipes is not as sad as it may be in a time before the internet. But that wasn’t really the point either. To me, this seems an excellent high level map for the curious on Chinese cuisine. If I had to make a change, I’d ask for more & more precise history, but that’s just my own taste.
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Historia
- Antonio P. Manahan
- 07-08-24
Encyclopedia of Chinese Cuisines
Loved it not boring very informative. I have many of her books this is my first of her audio books. It’s a great listen
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Historia
- Chalupabatman
- 05-29-24
Excellent
There are historical references to the foundations of Chinese cooking and its cultural influences. The descriptions are delightful and your imagination runs wild with enthusiasm for new flavors. This book also addresses climate change and how the modern diet should look to China for inspiration in eating more greens and less meat.
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Historia
- Lindsay R
- 10-01-24
Very engaging and insightful
I bought this book blind after it being recommended from a memoir regarding a 1st gen from chinese immigrate parents. I love food history and the author interwove her experience with Chinese culture and cooking with deep history and what recipes mean to certain provinces and how much food is a part of Chinese culture.
If you're interested in China, food or want a good read, pick the book. Her prose alone was worth it.
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Historia
- IM EDU DOC
- 12-15-23
Fun
Enjoyable - learned a lot. Detailed explanation in a nice way, I look forward to listen. Historical text . Not a recipe book.
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- ilaria m
- 11-16-23
Knowledgeable and awful
Dunlop knows a lot about Chinese food. However someone must tell her that a whole book with “the West” vs “the Chinese” is unbearable and nonsensical. About nonsense: she seems to have completely assimilated all the most ridiculous cliches that many middle class, rather close minded and little traveled Chinese people may have. But why should she care, as she declaims how fluent her Chinese is and how sinicised she is! Terrible book, in spite of of the knowledge. If I hear more “west” and “western” this month I may scream
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