Fuchsia Dunlop – Five Tastes
Delicious Recipes for Chinese Flavors
Interview with Fuchsia Dunlop about her book Five Tastes: The Magic of Flavour in the Chinese Kitchen. Explores the philosophy of Chinese taste, where ‘way’ encompasses relational balance and transformation. Highlights the five traditional tastes (sweet, sour, salty, bitter, pungent) plus dimensions like xiangwei (fragrance/umami) and texture, which are integral to crafting harmonious meals rather than just individual dishes. Discusses balancing off-tastes, enhancing pale ingredients, and the cultural significance of ‘quiet food’ (qingdan) for palate cleansing and overall well-being, contrasting with Western culinary norms.


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