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DTSTART;TZID=America/New_York:20261022T183000
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UID:10003418-1792693800-1792697400@potluckasianamerica.org
SUMMARY:FIVE TASTES: An Evening with Fuchsia Dunlop
DESCRIPTION:Fuchsia tackles the “five tastes” which a Chinese chef needs to be able to marshal harmoniously: salty\, sweet\, sour\, bitter and pungent. \n\n\n‘Fuchsia Dunlop has done more to explain real Chinese cooking to non-Chinese cooks than anyone’\, according to The New York Times. Dunlop\, a four-time James Beard award winner and TV food expert (Chef’s Table; Anthony Bourdain’s Parts Unknown) has already explored Hunan cooking and Szechuan food with her large legion of readers. Now\, in her latest book\, she tackles the “five tastes” which a Chinese chef needs to be able to marshal harmoniously: salty\, sweet\, sour\, bitter and pungent. The delectable result might be green beans with “strange-flavor” sauce\, spicy peanut butter noodles\, or a steamed fish that sings with citrus notes. Join Dunlop as she explores the magical complexity of one of the world’s greatest cuisines.
URL:https://potluckasianamerica.org/event/five-tastes-an-evening-with-fuchsia-dunlop/
LOCATION:The National Arts Club\, 15 Gramercy Park South\, New York\, NY\, 10003\, United States
CATEGORIES:Discussion,Food
ATTACH;FMTTYPE=image/jpeg:https://potluckasianamerica.org/wp-content/uploads/2026/09/Fuchsia-Dunlop-copy.jpg
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