This audiobook wasn't quite what I was hoping for. First, I didn't realize the author was not an Own Voices author, and perhaps that should have been more clear in the synopsis. The author did a large amount of research and immersed herself in the culture, but perhaps she could have included a Chinese chef in her foreword or something like that. Anyway, I really enjoy books discussing food and culture, and while there were moments that were quite interesting, I also found the book a bit dry. The narration was alright but didn't draw me in. Thanks to netgalley and the publisher for giving me the chance to listen to this audiobook.

I am probably one of the largest proponents of OwnVoices. However, Fuchsia has studied the many faceted Chinese cuisine in China, and speaks wonderful Mandarin. You may have seen her on Parts Unknown.

With my soy allergy progressively getting worse as I age, the one cuisine I miss the most is Chinese. But just like you can't lump all Chinese languages into one, you can say the same for the cuisine. There are Eight Great Traditions, and within that, so much more. I'm partial to Cantonese and Sichuan, but that's what I grew up on.

Even though Fuchsia is a Brit, I found it fun that she mentions American Chinese cuisine, and some of the history behind it. I wouldn't touch chop suey with a ten foot pole, but you do you. Does anybody remember the 2014 documentary, The Search for General Tso? I found it eye opening and rather enjoyable at the time.

This is not to say Fuchsia only talks about such food items that are palatable to western tastebuds. There are mentions of fermented tofu and sea cucumbers. I've had the former. I will not touch the latter.

A fantastic look into a very complex cuisine. Don't read on an empty stomach.

Fuchsia Dunlop’s Invitation to a Banquet: The Story of Chinese Food is a wide ranging survey of the history, traditional recipes and current practices of Chinese food. Dunlop is an English Writer and cook specialized on Chinese cuisine, while clearly an outsider, she is very open and respectful in her treatment of the subject.

While the book ends with a timeline, the chapters do not follow a chronological development. Instead they focus on a particular food preparation method, ingredient or dish. Dunlop details the difficulties of describing a large geographic region with a single description, even noting where the Chinese have been debating how to divide and name their food regions. Dunlop draws from her own experiences, historic research and interviews in the various sections.

A key consideration and is addressing our understanding of Chinese food, as represented in most American towns and cities as the inexpensive takeaway. And of course this is not considered healthy as it is considered fast food. If one to eat in the more traditional Chinese manner as Dunlop details, one would eat seasonally, with a lower emphasis on meat and much more rice or other starches.

One should avoid as much as possible to generalize, and here Dunlop avoids that pitfall, instead giving a wide ranging history and descriptions of the ingredients and tastes. Not a book one sets down without the desire to eat.

As an audiobook, the author read the work and remains steady and engaging throughout. Though I do not have the language knowledge to address the accuracy of the Chinese.

A great read for those interested in food history looking for a more general work, not those looking for a more traditional chronological history of development.

Thank you to NetGalley and Highbridge Audio for the ALC.

While I prefer books written by own voices, Dunlop shows how to be an outsider and write a book about a culture that is respectful and made with love. Dunlop's choice to live in China, study the language and the cuisine both as a chef and an eater makes this expansive tour of Chinese cuisine delicious and expansive.

Dunlop blends current trends with historical practices. She manages to present culinary culture from the problematic (endangered species parts used by some) and the spiritual (a version of vegetarian eating within Buddhist principles) to the loss of processes in an industrialized and capitalist leaning society, this is a deep look at Chinese culinary practice. And it is delicious.

About fifteen years ago I was able to regularly eat with a family two generations removed from Canton, while most of the time we ate Americanized, the times that I was invited to special dinners or restaurants were experiences. The flavors and textures were new to me. I’m still happy I had the opportunity to expand my palate. This book not only reminded me of those memories, but pushed me to want to tour China as well.

My first introduction to Fuchsia Dunlop was many years ago, watching the late Anthony Bourdain on an episode [of Parts Unknown] where she talked him through, of all things, a Chinese banquet menu. Her explanation was thorough without being boring, bridging cultural gaps for "westerners" without talking down to the audience and immediately conveying the respect and admiration she has for the Chinese culture generally and their foods in particular. I soon sought out her cookbooks and have a couple on my shelf that I turn to whenever I want a faithful recipe for a "Chinese" dish. This book was a longer reprise of the "introduction" to Chinese cuisine that she provided to Bourdain and his audience all those years ago. Each chapter is designated by a dish in her banquet menu and quickly opens into a broader topic. A bit of anthropology, some history, some debunking of myths and prejudices, and a number of personal stories that convey her affection for the land and its foods were spread across the many "courses" of prose that the author served in this well written "banquet".
I listened to this book as an audiobook with the narration provided by the author herself, and though not every author has the clear and steady vocal presence to do their own narration, in this case it was very masterfully done. The audiobook has the advantages of not only conveying the tone of the author but also having anything that was written in Chinese pronounced correctly. The only drawbacks were that I would have liked a map of China to better picture the areas that she referenced as she spoke of them and pictures of the foods as they were discussed that I'm assuming would be provided in a physical book.
Overall, I really enjoyed this book and would recommend it to anyone who is fascinated by China and its cooking.
I received advanced access to this audiobook thru NetGalley (for which I want to thank NetGalley and the publisher, HighBridge Audio) in exchange for an honest review. The opinion expressed here is my own.