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
Books by Fuchsia Dunlop
Interviews with Fuchsia Dunlop
The best books on Chinese Food, recommended by Fuchsia Dunlop
The English chef who studied cooking in Sichuan tells us that there is no one Chinese cuisine, how Western perceptions of Chinese food are changing, and why carrots are called “barbarian radishes” in Mandarin
