Fuchsia Dunlop

Books by Fuchsia Dunlop

Fuchsia Dunlop was the first Western cook to study Sichuanese cookery at the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994 to 1996. The author of several acclaimed works about Chinese cooking, including the memoir Shark’s Fin and Sichuan Pepper, she consults for London’s first authentic Sichuan restaurants, Bar Shu and Bar Shan. An East Asia specialist at the BBC World Service, she also writes about Chinese food and current affairs for The Economist, The Guardian Weekly, The Financial Times, The China Review and Radio 4’s The Food Programme

Interviews where books by Fuchsia Dunlop were recommended

The Best China Books of 2023, recommended by Jeffrey Wasserstrom

The rise of China has led to an ever broader range of books about the country becoming available in English. There’s also a greater focus on its diversity, which the country’s Communist leadership likes to downplay. Jeffrey Wasserstrom, a professor of Chinese history at UC Irvine, talks us through his favourite books of 2023, from painful historical episodes to the harsh policies targeting a largely Muslim ethnic group in Xinjiang today—by way of two lighter books that focus on food and cooking.

© Five Books 2024

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