Fuchsia Dunlop
Encyclopedia
Fuchsia Dunlop is an English writer
and chef
who specialises in Chinese cuisine
. She was an East Asia
n analyst at the BBC World Service
and has three books to her name, including the autobiography Shark's Fin and Sichuan Pepper. She writes regularly on cooking and restaurants in China for Gourmet and Saveur, and for the Financial Times
on such matters as Beijing's bid to translate into English the exotic names of many Chinese dishes. A fluent Mandarin speaker, Dunlop was the first occidental
to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu
, Sichuan
, China. The author of Land of Plenty on Sichuan cuisine and Revolutionary Chinese Cookbook on Hunan cuisine
, she has a considerable affection for Sichuan pepper
.
Writer
A writer is a person who produces literature, such as novels, short stories, plays, screenplays, poetry, or other literary art. Skilled writers are able to use language to portray ideas and images....
and chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
who specialises in Chinese cuisine
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
. She was an East Asia
East Asia
East Asia or Eastern Asia is a subregion of Asia that can be defined in either geographical or cultural terms...
n analyst at the BBC World Service
BBC World Service
The BBC World Service is the world's largest international broadcaster, broadcasting in 27 languages to many parts of the world via analogue and digital shortwave, internet streaming and podcasting, satellite, FM and MW relays...
and has three books to her name, including the autobiography Shark's Fin and Sichuan Pepper. She writes regularly on cooking and restaurants in China for Gourmet and Saveur, and for the Financial Times
Financial Times
The Financial Times is an international business newspaper. It is a morning daily newspaper published in London and printed in 24 cities around the world. Its primary rival is the Wall Street Journal, published in New York City....
on such matters as Beijing's bid to translate into English the exotic names of many Chinese dishes. A fluent Mandarin speaker, Dunlop was the first occidental
Western culture
Western culture, sometimes equated with Western civilization or European civilization, refers to cultures of European origin and is used very broadly to refer to a heritage of social norms, ethical values, traditional customs, religious beliefs, political systems, and specific artifacts and...
to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu
Chengdu
Chengdu , formerly transliterated Chengtu, is the capital of Sichuan province in Southwest China. It holds sub-provincial administrative status...
, Sichuan
Sichuan
' , known formerly in the West by its postal map spellings of Szechwan or Szechuan is a province in Southwest China with its capital in Chengdu...
, China. The author of Land of Plenty on Sichuan cuisine and Revolutionary Chinese Cookbook on Hunan cuisine
Hunan cuisine
Hunan cuisine, sometimes called Xiang cuisine , consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles:...
, she has a considerable affection for Sichuan pepper
Sichuan Pepper
Sichuan pepper is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum , widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers...
.
Books
- 2003: Land of Plenty: a treasury of authentic Sichuan cooking ISBN 0393051773
- 2007: Revolutionary Chinese Cookbook: recipes from Hunan Province ISBN 0393062228
- 2009: Shark's Fin and Sichuan Pepper: a sweet-sour memoir of eating in China ISBN 0393332888
Articles
- 2008-08: Dunlop, Fuchsia. "Unsavoury characters". Financial TimesFinancial TimesThe Financial Times is an international business newspaper. It is a morning daily newspaper published in London and printed in 24 cities around the world. Its primary rival is the Wall Street Journal, published in New York City....
, 16 August 2008. - 2008-11: Profiles the Dragon Well Manor restaurant, HangzhouHangzhouHangzhou , formerly transliterated as Hangchow, is the capital and largest city of Zhejiang Province in Eastern China. Governed as a sub-provincial city, and as of 2010, its entire administrative division or prefecture had a registered population of 8.7 million people...
, Zhejiang Province, China.