Fuchsia Dunlop Press Reviews
A brilliant, passionate and spellbinding tour de force -- Claudia Roden
Fuchsia Dunlop is one of the world's best writers on Chinese food. This book is ample proof of that. Each chapter becomes a course, written in her usual erudite manner but entertaining and informative at the same time. I found the book irresistible, addicting and mouth-watering. If you love Chinese food then you must accept the invitation to her banquet! -- Ken Hom CBE, author of CHINESE COOKERY
Fuchsia Dunlop is such a gifted writer that the reader cannot help being swept along by her masterful, yet intimate, account of a cuisine that is unmatched not only in its refinement and diversity, but also in the richness of its history of nutritional experimentation and speculation. Invitation to a Banquet is destined to become a classic of travel literature and ethnography as well as food writing -- Amitav Ghosh, author of SMOKE AND ASHES
A brilliantly informative appreciation of Chinese food past and present, told through a series of essential ingredients and dishes… Her sensory writing is so vivid that I felt I was actually there with her in the food markets of China -- Bee Wilson - Sunday Times
Dunlop's erudite historical account tells the story of China’s multifarious cuisine in lip-smacking detail... A compelling blend of scholarship and passion -- Isabel Hilton - Financial Times
Dunlop travels from the wheat-eating north to the rice-loving south, dishing up meaty nuggets of history, morsels of politics and, above all, lip-smacking descriptions of food… A paean to Chinese gastronomy as refreshing as a bowl of grandma’s bitter melon and pork rib soup -- Tom Miller - Spectator
In 30 years of exploring and documenting the country, Fuchsia Dunlop has done for China what Elizabeth David did for Mediterranean food and Claudia Roden did for the Middle East -- Tim Lewis - Observer
An authoritative new book… Dunlop makes a compelling case for the superiority of Chinese cuisine, but in a delighted and expansive rather than a chauvinistic way - Economist
A vivid account of China’s food culture, going back to its mythical past to trace the diversity of flavours, textures and techniques that blossomed in the millennia that followed -- Andrew Irwin - TLS
Hailed as one of the finest food writers, Dunlop understands that to simply describe food is stagnant. Her style is wickedly erotic… While one is lulled by her words, it is easy to forget how clever her construction. Like a fugue, her motifs echo and dance us to the end -- Mei Chin - Irish Times
A landmark love letter to Chinese food - Mail on Sunday
As a young Chinese food writer, Fuchsia Dunlop's books were my Harry Potter. She introduced me to the vibrant, expansive, magical world of Chinese gastronomy beyond the four walls of my Cantonese home. Next to my parents, there's no person I've learned more about the cooking of my people than Fuchsia Dunlop. Invitation to a Banquet just might be her magnum opus: the richest English-language accounting of China's culinary history I've ever read. I'm grateful this magnificent book exists -- Kevin Pang, author of A VERY CHINESE COOKBOOK There are cooks who write and writers who cook, but very few succeed in blending both arts to perfection in the way Fuchsia Dunlop does. The flavours arising from these pages are sprinkled with insight and experience, its narrative is infused with anecdote and historical depth. This book is the perfect dish for anyone curious about the story of Chinese cuisine and a joy for those among us simply in need of food for thought -- Professor Roel Sterckx, author of CHINESE THOUGHT Fuchsia understands Chinese cuisine better than any other foreigner I know -- Chen Xiaoqing, director of FLAVORFUL ORIGINS, A BITE OF CHINA, and ONCE UPON A BITE Fuchsia Dunlop's expertise in Chinese cuisine is both remarkable and enlightening. She has devoted her life to intricately intertwining China's rich history with its culinary traditions, making significant contributions in sharing this delicious knowledge. Invitation to a Banquet offers a captivating glimpse into Chinese culture, served as a mouthwatering feast. Indeed, there's no better way to understand a culture than through its food, and Fuchsia captures this notion with mastery -- René Redzepi, co-owner and chef of noma How the scales fall away from the eyes reading this masterpiece. Invitation to a Banquet enthrals as it enlightens as it delights. Fuchsia Dunlop has a way with words and cooking quite unique and mesmerising. I have had to put the book down only out of necessity and wish only that instead of mounting a bicycle headed to work, I had boarded a train bound for China, book in hand, with a blanket, chopsticks and a hamper brimming with dishes prepared by Fuchsia -- Jeremy Lee, author of COOKING One of our very finest chroniclers of food cultures, I want to read everything Fuchsia Dunlop writes -- Caroline Eden, author of RED SANDS Any book by Fuchsia Dunlop is cause for celebration, but this one is very special. Heart-felt and beautifully researched, Invitation to a Banquet serves up an entirely new way to enjoy Chinese food. It is a gift to everyone who ever picked up chopsticks -- Ruth Reichl Fuchsia Dunlop is one of the world’s foremost authorities on Chinese cuisine... Dunlop’s storytelling is superb -- Miranda Brown - Literary Review
Dunlop delves into a complex, subtle cuisine with an insider’s expertise - Kirkus Reviews
Written in lively prose and with a sensitivity to the emotional content of food in culture, [the book] offers a whistle-stop tour of Chinese cuisine... Taking in everything from the right consistency of rice to the ideal texture of chicken testicles, it’s a lip-smacking read -- Alec Ash - China Books Review
A fantastically accomplished deep-dive into the history of Chinese food, and its place in today’s culinary world. It’s difficult to think of anybody better placed to put such a book together -- restaurantonline.co.uk - Joe Lutrario
Rapturous... Invitation to a Banquet reveals a universe of delights, innovation and versatility so deep and broad it will subdue even readers who believe they know all about the cuisine -- Howard Chua-Eoan - Bloomberg
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