All Tomorrow’s Parties: Culinary Arts
November 2nd, 2012, 7 pm. Associate Mission Building, 169 Yuanmingyuan Road, 1st Floor.
Food writer Fuchsia Dunlop and Chef Austin Hu. Moderated by Francesca Tarocco and Anna Greenspan.
About the Speakers
Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine. Her work has appeared in publications including The Financial Times, The New Yorker, and Gourmet. She is the author of four books on Chinese cuisine, including her latest, Every Grain of Rice: Simple Chinese Home Cooking (2012); Sichuan Cookery and Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (2008). She has received various awards for her books and journalism, including this year’s James Beard Foundation Award for writing on food culture and travel. Fuchsia learnt to cook at the Sichuan Institute of Higher Cuisine in Chengdu.
Austin Hu is the chef-owner of Madison Restaurant. Hu is famous for pairing internationalism with a strong commitment to local ingredients. Before coming to Shanghai, Hu worked with some of New York City’s finest chefs including Gerry Hayden and Claudia Fleming, Tom Colicchio, Michael Anthony, Wayne Nish, and Patrick Connolly. At Madison Hu has created a New American Cuisine as well as artisanal and boutique products using locally sourced ingredients, in sync with the seasons.