Chinese Cooking: Past & Present
Thursday 26th April, 19.15 – 20.30
British Library, London
Sinolink Productions in conjunction with British Library are honoured to present a fascinating talk by two renowned Chinese Chefs.
Discover two sides of Chinese food and cooking practices you may not know about in our Chinese cooking double-bill as we explore different approaches to Chinese cuisine. After the talk, there will be a book signing afterwards.
Fuchsia Dunlop is a writer and cook who specialises in Chinese cuisine. She traces Chinese cooking practices back to their historical roots to discover continuities between past and present, text and kitchen in China.
Ching He Huang, by contrast, specialises in tradition blended with innovation, using her knowledge of Chinese cooking to inspire and innovate, with a focus on health.
Book Signing by Ching He Huang
Ching He Huang is an International Emmy nominated TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Born in Taiwan, raised in South Africa and U.K., cookery was a vital connection between Ching and her Chinese heritage. Ching promotes simple Chinese cookery through her television programmes and cookery books.
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of the award-winning Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China).
How to get to the British Library
Many services: including 10, 30, 59, 63, 73 and 91
There is no onsite parking.
The nearest car park is the NCP one in Judd Street, 10 minutes' walk away.
Metered parking (08:30 – 18:30) is available on Ossulston Street (3 spaces only).
There are covered and uncovered areas for bicycles. The best approach from central London is via Tavistock Place and Cartwright Gardens.