Fuchsia Dunlop

Fuchsia Dunlop

Fuchsia Dunlop is a writer and chef who specialises in Chinese cuisine. She is the East Asian specialist at the BBC World Service and has several books to her name, most notably the autobiographical "Shark's Fin and Sichuan Pepper". She has also written for the "Financial Times" on such matters as Beijing's bid to translate into English the names of many exotic Chinese dishes, and is the only female in Sichuan to have trained as a chef. The author of numerous cookbooks on Sichuan and Hunan cuisine, she has a considerable proclivity for Sichuan pepper.

References

Dunlop, Fuchsia. "Unsavoury characters". "Financial Times", 16 August 2008.


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