Main Program: Fuchsia Dunlop: Land of Plenty

29 Oct 2017 09:00 - 10:00
/ 4-Day or 1-Day Main Program Pass
Neka. Jl. Raya Sanggingan (Google Maps)

Described by the Observer Food Monthly as “a happy mix of scholarly and gluttonous”, Fuchsia Dunlop’s stories and recipes take us deep into the culinary heart of China. Join a delectable discussion of the richness of travel, the art of transcribing taste, and the venerable bonds of family and food.

Dijelaskan oleh Pengamat Makanan Bulanan (Observer Food Monthly ) sebagai ‘campuran bahagia dari pengetahuan ilmiah dan rakus’, cerita dan resep Fuchsia Dunlop membawa kita jauh ke dalam hati kuliner Cina. Bergabunglah dengan diskusi lezat tentang kekayaan perjalanan, seni untuk menuliskan rasa, dan ikatan keluarga dan makanan yang dihormatinya.


Joanna Savill

Joanna Savill is a lifetime food traveler, author of more than 20 guides to eating out (including the benchmark Sydney Morning Herald Good Food Guide), former TV presenter and food …

Fuchsia Dunlop

Fuchsia Dunlop is an award-winning cook and food writer specializing in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, …

More like this

The Kitchen: Sensory Challenge

Do you know your fenugreek from your fennel and your ajwain from your aniseed? Put your herb and spice skills to the test with Diana von Cranach’s Sensory Challenge – …

The Kitchen: Food as Medicine

Bali’s bounty of natural remedies is renowned. In this hands-on cooking class with UWRF Founder and Director Janet DeNeefe, discover how to unlock the medicinal properties of turmeric, ginger, galangal, …

The Kitchen: Coffee Roasting at Home

From crop to cup, Ubud’s Seniman Industries is revered for its meticulous attention to detail and devotion to sourcing and promoting the finest Indonesian coffee beans. Join the Seniman team …