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Fuchsia Dunlop’s “Invitation to a Banquet” is a cultural investigation of an impossibly broad and often misunderstood cuisine.

Which is so -- >> anthony: but a lot of what you've been saying in fact reminds me of a certain cinematographer i know. >> jenny: exactly. >> anthony: positive energy harnessed appropriately one could turn ones full attention to the food. sauteed prawns with pomelo pith fried shrimp roe and prawn oil. >> may: those are dishes that i feel even hong kong people don't do it so much anymore because it's such an old-fashioned dish so we want to make it cool again. >> anthony: tea smoked pigeon served medium rare. sea salt on the side. oaxaca style chicken poached in shaoxing wine with oyster mushro...

Where the light comes from. which is so -- >> anthony: but a lot of what you've been saying in fact reminds me of a certain cinematographer i know. >> jenny: exactly. >> anthony: positive energy harnessed appropriately one could turn ones full attention to the food. sauteed prawns with pomelo pith fried shrimp roe and prawn oil. >> may: those are dishes that i feel even hong kong people don't do it so much anymore because it's such an old-fashioned dish so we want to make it cool again. >> anthony: tea smoked pigeon served medium rare. sea salt on the side. oaxaca style chicken poached in shao...