“China has a culinary culture that is one of the treasures of human civilization…the food is delicious!”
A chef and award-winning author from England, Fuchsia Dunlop became an expert in Sichuanese food after living in Chengdu and becoming the first foreigner to graduate from the prestigious Sichuan Institute of Higher Cuisine. The Cambridge graduate has written for publications including The Financial Times and The New Yorker and has published a number of books about her specialization in Chinese cuisine.
Fuchsia also makes regular appearances on TV and radio and was named “Food Journalist of the Year” in 2006 by the British Guild of Food Writers. A die-hard foodie, Fuchsia has your taste buds in mind every step of the way, encouraging the expansion of palettes and challenging the scope of traditional cooking.
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