Happy to share the cover of my latest book, Invitation to a Banquet, which will be published by @penguinukbooks at the end of August! I hope you’ll find it fun and thought-provoking! You can preorder it at @waterstones and other bookshops . (US edition from @wwnorton November!)

But of course: research “ has revealed that eating international food does not merely spice up the diet – but makes people more tolerant.”

You’re ordering wrong at a Chinese restaurant, with Fuchsia Dunlop (original English version) https://t.co/ZiHuG9cMaT

Non sapete ordinare al ristorante cinese, con Fuchsia Dunlop (italiano) https://t.co/iBapMlPEFh

Same, @delia_cai. Same. 🙂 @fuchsiadunlop #invitationtoabanquet

@Diana_in_Winter Trying any food once is a good rule to follow. My wife does not subscribe to that belief, thus we ate quite differently during our honeymoon in Vietnam. There was a great video put out by @mercatus years ago where @tylercowen (and other guests) spoke with the excellent

R.F. Kuang, Ken Liu and Fuchsia Dunlop headline Singapore Writers Festival in November

My latest piece for Scribehound Food is about the Chinese habit of drinking hot water - in the context of a culture with an ancient love of hot liquids! If you’d like to subscribe for a treasure chest of articles about food, here’s a link! https://t.co/0ewii7eWbf

Taiwanese and Chinese cuisines share centuries of history, from Sichuan spices and Fujian flavors to Taiwanese street food and banquets. Renowned chef and food writer Fuchsia Dunlop (@fuchsiadunlop) explores the culinary ties across the Taiwan Strait. 📺 https://t.co/zORtTnD07i

The Mapo Tofu was amazing. So awesomely spicy in the best way

🙏🙏😋😋

Making Sichuan style food tonight with the homies out of the Fuchsia Dunlop book. Zhong Crescent Dumplings and Mapo Tofu coming up tonight

Oggi su @CookCorriere si parla di "Invito a un banchetto" di @fuchsiadunlop. 🍜 Scoprilo qui: https://t.co/7fC9BT7VGr

Absolutely HOPELESS customer services from @AskNationwide !

Italian edition of Invitation to a Banquet is now out!

Exciting Hunan food adventures at Fiery Flavours in London’s Surrey Quays! More details on my Instagram page…

My second Scribehound Food piece is now online. It’s on my favourite subject: texture in Chinese food, and specifically on the challenges of writing about slithery foods in an appetising way in English! Link here: https://t.co/0ewii7eolH

My second Scribehound Food piece is published today. It’s on my favourite subject: texture in Chinese food, and specifically on the challenges of writing about slithery foods in an appetising way in English! Link here:

The complexities of translating Chinese food names! Interesting piece on CNN (with contributions from me)

“This is an incredibly confusing subject because the English word ‘dumpling’ originally referred to balls of dough that were cooked in a stew — but now it is used for a vast range of Chinese snacks with stuffings that are nothing like an English dumpling, and all have their own

Dim sum at Royal China Club 😍😋