Fuchsia Dunlop is an award-winning cook and food writer specialising in Chinese cuisine. She trained as a chef at the Sichuan Higher Institute of Cuisine in the 1990s, and has been researching Chinese food and culinary culture for more than two decades. Fuchsia is the author of six books about Chinese cuisine, including the critically-acclaimed memoir Shark’s Fin and Sichuan Pepper, and, most recently, The Food of Sichuan. Aside from her books, her work has appeared in numerous publications such as FT Weekend, The Economist 1843, Observer Food Monthly, Saveur, Lucky Peach and The New Yorker.
Fuchsia Dunlop是一位得獎廚師和一位專注於中國料理的美食作家。她在90年代於四川烹飪高等專科校院接受廚藝指導，並已研究中國料理與飲食文化二十餘年。Fuchsia寫下了六本關於中國料理的作品，包括受到好評的《Shark’s Fin and Sichuan Pepper》與最新作品《The Food of Sichuan》。除了出版的書籍外，她的作品也被各刊物刊登，如《FT Weekend》、《The Economist 1843》、《Observer Food Monthly》、《Saveur》、 《Lucky Peach》與《The New Yorker》等。
Photo Credit: Anna Bergkvist