Search
About Fuchsia Dunlop
Dunlop studied Sichuanese cookery at the Sichuan Higher Institute of Cuisine in Chengdu, where she lived from 1994 to 1996. She is an East Asian specialist at the BBC World Service and writes about Chinese food for the Economist, the Guardian Weekly, and Time Out’s magazine and guides. She lives in London.
Featured Books by Fuchsia Dunlop
Shark’s Fin and Sichuan PepperA Sweet-Sour Memoir of Eating in China | Land of PlentyA Treasury of Authentic Sichuan Cooking | Revolutionary Chinese CookbookRecipes from Hunan Province |
Authors: feel free to contact us about your author page.
Advertisement
| | Tomatoes in winterNo problem — when they’re cannedFind inspiration for winter dinners in a can of tomatoes. |
Local FlavorsThe beauty of breadcrumbsCherish the humble crumb | The Produce DiariesChia seedsThe latest superfood |
First PersonDinner of a lifetimeA changed man | OpinionThe evolution of fresh foodBack to the land — or at least to the farmers’ market |
Most Popular Articles
Editor’s Choice
Most Emailed
Contact Culinate
| Feedback
|
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter
Copyright © 2006–2012 Culinate, Inc. All rights reserved. r888d3f53e8a7
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r888d3f53e8a7