Fuchsia Dunlop


Fuchsia Dunlop

Photograph by Patrizia Benvenuti

A food writer and regular contributor to Gourmet, Fuchsia Dunlop specializes in Chinese cuisine and culinary culture. She is the author of the Sichuanese cookbook Land of Plenty and Revolutionary Chinese Cookbook: Recipes from Hunan Province (both published by W. W. Norton). She trained as a chef in Sichuan Province, speaks fluent Mandarin, and has made us very happy by relocating from London to Shanghai for a while.

Fuchsia Dunlop on gourmet.com

travel + culture

At Last, Patriotic Pride at Table

England used to be the laughing stock of Europe, if not the world, when it came to food.
food + cooking

No Bones to Pick in London

food politics

Scary Crabs and Tainted Vegetables

Karen Coates, blogging from Chiang Mai, wrote recently about how Southeast Asians try to avoid buying mainland Chinese produce.
food + cooking

The Beautician’s Pig

Once you have developed a taste for real meat from proper butchers, as opposed to the pallid, sanitized stuff, there is no looking back.

True West

The vast, sparsely populated desert region that is Xinjiang is a China unlike any you’ve ever seen.
April 2007
travel + culture

Dishes from the Melting Pot

When I first lived in China, a little more than a decade ago, cultural immersion was more or less obligatory.

Stinking Delicious

If your nostrils are suddenly assailed by an unsavory stench while walking around Shanghai, chances are you are near a place serving chou dou fu.
food + cooking

In Search of the Glories of the East

The heavy spices of western Chinese cooking can conceal a multitude of sins: namely, raw ingredients that are themselves rather tasteless.
travel + culture

What a Dumpling

There is discussionon egullet about where one can find the best xiao long bao, or Shanghai soup dumplings.
food politics

To Eat or Not to Eat—Everything

Over more than a decade in China, I have eaten insects, rabbit heads, and dog meat. But these days I'm clouded by ethical and environmental issues.
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