About me
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 eight books including, most recently, Five Tastes: Delicious Recipes for Chinese Flavors. Five of her books have been published in Chinese translation. Fuchsia is a regular contributor to FT Weekend and other publications and to radio and TV shows including Chef’s Table, Ugly Delicious and Anthony Bourdain’s Parts Unknown. Fuchsia grew up in Oxford and was educated at Cambridge University, Sichuan University and the School of Oriental and African Studies (SOAS) in London.
