Evidence receipt / belief
Published · transcript-backedFuchsia Dunlop: belief
13 Dec 2023 Conversations with Tyler Fuchsia Dunlop on the Story of Chinese Food
“I think also it’s about not repetition. That’s the key thing. If you have a dish with one ingredient or one style, you just want to make sure the other ones are as contrasting as possible.”
Source trail
Everything needed to verify it.
- Speaker
- Fuchsia Dunlop
- Attribution
- Verified speaker
- Claim type
- belief
- Recorded
- 13 Dec 2023
- Publisher
- Conversations with Tyler
Transcript context
…I guess so. I am very influenced by both great chefs at home, Mom and Dad. Mom is a pastry chef, Dad is a wok chef, and they trained me to have a very picky palate. I think also it’s about not repetition. That’s the key thing. If you have a dish with one ingredient or one style, you just want to make sure the other ones are as contrasting as possible. On the subject of Fuchsia’s writing, I think that your book is wonderfully well organized, to introduce the cuisine through 30 dishes and to use that to talk about knife work and diversity and everything else. I thought it worked really well. Furthermore, what worked well was that you are just a fabulous writer in terms of making the physicality of eating very, very good. Can you speak a little bit about food writing? I think food really rewards good writing. Can you talk about how you learned that other craft that you’ve picked up so well?…
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