Fuchsia Dunlop
person Cook and food writer
person Cook and food writer
Introduction
Fuchsia Dunlop is a James Beard award-winning food writer and cook specializing in Chinese cuisine. She trained as a chef at the Sichuan Higher Institute of Cuisine in the 1990s and has been researching Chinese culinary culture ever since. Fuchsia is the author of seven books and a regular contributor to magazines, newspapers, radio and television. TV appearances include including Ugly Delicious, Chef's Table and Anthony Bourdain's Parts Unknown, as well as numerous Chinese-language shows. Five of her books have so far been published in Chinese translation in China.
Experience
Fuchsia grew up in Oxford, UK, was education in Cambridge and Sichuan, and has been researching and writing about Chinese cuisine and food culture for more than 30 years.
Selected publications
Seven books including, most recently, Invitation to a Banquet: the Story of Chinese Food, and The Food of Sichuan.
Contributor to publications including FT Weekend, The Guardian, The Observer, Saveur and Gourmet.
Education
Fuchsia has a BA in English Literature from Cambridge University and an MA in Chinese Studies from the School of Oriental and African Studies. She was a British Council scholar at Sichuan University from 1994-95 and also trained at the Sichuan Higher Institute of Cuisine in Chengdu.
Awards
Fuchsia has won four James Beard awards for her writing, as well as awards from the IACP, the Andre Simon Memorial Fund, the Guild of Food Writers and the Fortnum and Mason Food and Drink Awards.
