Invitation to a banquet: the story of Chinese food

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Author:
Dunlop, Fuchsia
Language:
English
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On Shelf
8 copies, 1 person is on the wait list.
Duraleigh Road - Adult Non-Fiction
641.595 DUNLO
Eva H. Perry Regional - Adult Non-Fiction
641.595 DUNLO
Green Road Community - Adult Non-Fiction
641.595 DUNLO

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ISBN:
9780393867138

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Grouping Information

Grouped Work IDdaec2519-6cb6-1914-b336-6b888d6eafc1
Grouping Titleinvitation to a banquet the story of chinese food
Grouping Authorfuchsia dunlop
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2025-09-19 05:08:42AM
Last Indexed2025-09-21 05:21:57AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
author
Dunlop, Fuchsia
author_display
Dunlop, Fuchsia
available_at_catalog
Duraleigh Road Community
Eva H. Perry Regional
Green Road Community
Morrisville Community
Oberlin Regional
Southeast Regional
collection_catalog
Adult Non-Fiction
detailed_location_catalog
Duraleigh Road - Adult Non-Fiction
Eva H. Perry Regional - Adult Non-Fiction
Green Road Community - Adult Non-Fiction
Morrisville Community - Adult Non-Fiction
North Regional - Adult Non-Fiction
Oberlin Regional - Adult Non-Fiction
Southeast Regional - Adult Non-Fiction
display_description
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland. Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
format_catalog
Book
format_category_catalog
Books
id
daec2519-6cb6-1914-b336-6b888d6eafc1
isbn
9780393867138
itype_catalog
BK
last_indexed
2025-09-21T09:21:57.703Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.595 DUNLO
owning_library_catalog
Wake County Public Libraries
owning_location_catalog
Duraleigh Road Community
Eva H. Perry Regional
Green Road Community
Morrisville Community
North Regional
Oberlin Regional
Southeast Regional
primary_isbn
9780393867138
publishDate
2023
publisher
W. W. Norton
recordtype
grouped_work
subject_facet
Cooking, Chinese
Cooking, Chinese -- History
Food habits -- China
Gastronomy -- China -- History
title_display
Invitation to a banquet : the story of Chinese food
title_full
Invitation to a banquet : the story of Chinese food / Fuchsia Dunlop
title_short
Invitation to a banquet
title_sub
the story of Chinese food
topic_facet
Cooking, Chinese
Food habits
Gastronomy
History

Solr Details Tables

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record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:779416BookBooksFirst American Edition 2023EnglishW. W. Norton2023466 pages : map ; 24 cm

scoping_details_catalog

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