Back to Her Roots: Cookbook Writer Explores ‘What Taiwanese Food Really Is’

Dunlop Previously Worked as a Subeditor for the Bbc and as a Restaurant Critic at Time Out. in 1992, She Took Her First Trip to China for an Editorial Job, Which Sparked a Lifelong Passion for Chinese Food.

How Old Chinese Cookbooks Helped a Hong Kong Chef Modernise Her Food

Each Chapter Follows Her Travels Around the Country Meeting Local Food Producers, Chefs, Restaurateurs, Gourmets and Home Cooks, Examining Key Ingredients, Classic Dishes and Traditional Techniques.

Why Aren’t Cookbooks Dead Yet? ‘It Isn’t Only About the Cooking, ’ Chef Says

Before We Have Any Time for Appreciation, However, We Are Met with an Onslaught of Dishes Coming out of the Kitchen One After Another.

Vegan Chinese Cookbook Author Hannah Che on an Epiphany in China

“I Know, Toffee Bananas Aren’t Very Chinese, but We Westerners Always Have to Have a Dessert, ” She Laughs. “I’m an Outsider and I Notice Things Differently. I Suppose That’s the Same with This Book. I’m Writing from a Place in the Middle.

Fuchsia Dunlop on Giving Chinese Food Its Due as ‘A Very Sophisticated Cuisine’ in Her Latest Book, Invitation to a Banquet

By Elena Rostova

• Oct 8, 2026 • 7 min read

Fuchsia Dunlop on Giving Chinese Food Its Due as ‘A Very Sophisticated Cuisine’ in Her Latest Book, Invitation to a Banquet

Direct Answer • Key Takeaway

“There’s a Strange Disconnect Between the Enormous Popularity of Chinese Food All over the World [And How It Is Perceived], ” Dunlop Says in Her Speech over Dinner.

Elena Rostova

Lead Health, Wellness & Medical Journalist

Elena Rostova holds a Master's degree in Public Health Journalism. She covers groundbreaking medical research, holistic wellness trends, mental health awareness, and nutritional science.

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