Chinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.

James Beard Award-winning cook and writer, Fuchsia Dunlop, joins us for the closing reception of China Week 2024. Join us on Friday 18 September for an exploration into the history, philosophy and techniques of China's rich and ancient culinary culture with Fuchsia Dunlop in conversation with Astrid Nordin from the Lau China Institute, King’s College London.

Friday 18 October, 6-9pm