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Fuchsia Dunlop

Published podcast speaker

Claims
50
Episodes
3
Shows
1
Named items
0

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What Fuchsia said.

16 transcript-backed records

01 / evaluation

We have gotten around proving that we can eat sea cucumbers and stuff on many occasions. It’s quite understandable because I think a lot of foreigners have a habit of ordering something that they can’t handle, and then being rude and obnoxious and just complaining.

“We have gotten around proving that we can eat sea cucumbers and stuff on many occasions. It’s quite understandable because I think a lot of foreigners have a habit of ordering something that they can’t handle, and then being rude and obnoxious and just complaining.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

02 / evaluation

There are many different ways of trying to express the regional diversity of Chinese food, all of them totally inadequate because it’s such a food-intricate culture.

“There are many different ways of trying to express the regional diversity of Chinese food, all of them totally inadequate because it’s such a food-intricate culture.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

03 / evaluation

I did have a really interesting conversation with an Indian who came on my tour to Yunnan earlier this year because I was speculating that one of the reasons that Chinese food is so diverse is that the Chinese are really open-minded, with very few taboos.

“I did have a really interesting conversation with an Indian who came on my tour to Yunnan earlier this year because I was speculating that one of the reasons that Chinese food is so diverse is that the Chinese are really open-minded, with very few taboos.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

04 / evaluation

There’s a lot of fakery as well, so people pretending that they’re supplying Longjing tea from the Longjing hills around Hangzhou when it’s not actually that, but probably people who drink it still feel that it’s finer because of the label.

“There’s a lot of fakery as well, so people pretending that they’re supplying Longjing tea from the Longjing hills around Hangzhou when it’s not actually that, but probably people who drink it still feel that it’s finer because of the label.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

05 / evaluation

One of the reasons that I wrote this book is that it seems to me extraordinary that China has this exceptional cuisine which is so diverse and sophisticated and also which resonates with so many contemporary concerns.

“One of the reasons that I wrote this book is that it seems to me extraordinary that China has this exceptional cuisine which is so diverse and sophisticated and also which resonates with so many contemporary concerns.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

06 / evaluation

There’s always this tension between — we all feel nostalgic and we love tradition, and there’s something worthwhile about trying to document classics and traditions.

“There’s always this tension between — we all feel nostalgic and we love tradition, and there’s something worthwhile about trying to document classics and traditions.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

07 / evaluation

I think that sometimes the excess of Chinese dining out, with tables laden with dishes, which is something the Chinese government is actually trying to curb now — there’s a campaign to make people waste less food and eat what’s on the table — but that’s a reaction to the period of deprivation.

“I think that sometimes the excess of Chinese dining out, with tables laden with dishes, which is something the Chinese government is actually trying to curb now — there’s a campaign to make people waste less food and eat what’s on the table — but that’s a reaction to the period of deprivation.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

08 / evaluation

Absolutely amazing. But the only thing was, they served it with a little dish of ma la pickled radish, which is a really unpleasant flavor combination, in my opinion.

“Absolutely amazing. But the only thing was, they served it with a little dish of ma la pickled radish, which is a really unpleasant flavor combination, in my opinion.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

09 / evaluation

Since the reform and opening up in the ’90s, there are Sichuan restaurants all over the country, and people are crazy for ma la. But I think one of the reasons is that it’s so stimulating, and people now — particularly in cities — they have such a dizzying choice of different foods they can eat, and ma la is a flavor that holds its own in a very crowded marketplace.

“Since the reform and opening up in the ’90s, there are Sichuan restaurants all over the country, and people are crazy for ma la. But I think one of the reasons is that it’s so stimulating, and people now — particularly in cities — they have such a dizzying choice of different foods they can eat, and ma la is a flavor that holds its own in a very crowded marketplace.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

13 / evaluation

Also, because food has, since the beginning of Chinese history, been understood as the absolute foundation of good health, there’s no difference between food and medicine in China.

“Also, because food has, since the beginning of Chinese history, been understood as the absolute foundation of good health, there’s no difference between food and medicine in China.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

14 / evaluation

For me, you know, as a great advocate of Chinese cooking, and I do have to admit that the desserts and sweet things is possibly one aspect in which Western cuisines might have the edge. [laughter] I think that’s because of the use of dairy products.

“For me, you know, as a great advocate of Chinese cooking, and I do have to admit that the desserts and sweet things is possibly one aspect in which Western cuisines might have the edge. [laughter] I think that’s because of the use of dairy products.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler

15 / evaluation

Also, because China is such a food-orientated culture, and it has been since the beginnings of history, that if you want to understand China, almost more than anywhere else, food is a really good window into the culture, into the way people live, into history, everything.

“Also, because China is such a food-orientated culture, and it has been since the beginnings of history, that if you want to understand China, almost more than anywhere else, food is a really good window into the culture, into the way people live, into history, everything.”
Speaker
Fuchsia Dunlop
Publisher
Conversations with Tyler
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