介绍:
When asked about the reality of human existence, French philosopher Rene Descartes answered by coining his famous dictum--"I think, therefore I am;" yet in the eyes of British cook and food writer Fuchsia Dunlop, for Chinese people, there is always this long-hold philosophy: I eat, therefore I am.
"China is a culture in which food has always been extremely important. If you think in the past the religious practice was all about offering food to gods and ancestors and all your great philosophers used food as metaphor to describe the important questions of life.” She says that food is a window into all kinds of aspects of Chinese history, culture and society.
Namely "Britain's greatest authority on Chinese food" by The Guardian, Fuchsia Dunlop has written passionately about Chinese culinary culture for over two decades and offered hands-on recipes for her readers to make authentic Chinese food at home.
Recently, this celebrated author and Sinophile's memoir, Shark's Fin and Sichuan Pepper, was translated into Chinese.
In this episode of Ink&Quill, she joins the conversation with our reporter Shiyu via a phone call to retrace her apprenticeship at a Chinese cooking school, discuss her fondness for Sichuanese cuisine, and how she, a British cook, becomes a true convert to the Chinese way of eating.
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