Fuchsia Dunlop 扶霞 (Fu Xia)
Food-writer and cook specialising in Chinese cuisine
Photo by Andi Sapey
Arts.
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Cuisine.
Education.
Film, TV & Radio.
Literature.
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FuchsiaDunlop.com
Rogers, Coleridge & White Literary Agency
UK TV Food
Fuchsia Dunlop is an internationally renowned cook and food-writer specialising in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine, and has been researching Chinese food and culinary culture since 1994.
She writes about Chinese food and cookery for publications including the Financial Times, The New Yorker, The Observer, the New York Times, Gourmet, Saveur and Time Out, and has been featured as an expert commentator on radio and TV stations all over the world.
She also appears on television as a Chinese cook and food expert. She speaks, reads and writes Chinese.
Books
Sichuan Cookery (Michael Joseph, 2001, published in the US as Land of Plenty)
Revolutionary Chinese Cookbook: Recipes from Hunan Province (Ebury Press 2006)
Shark's Fin and Sichuan Pepper: a Sweet-Sour Memoir of Eating in China (Ebury Press 2008)
Awards
Jeremy Round Award for Best First Book, (Guild of Food-Writers, 2002, for Sichuan Cookery)
Food Journalist of the Year (Guild of Food-Writers, 2006)
Jane Grigson Award (International Association of Culinary Professionals, 2009, for Shark's Fin and Sichuan Pepper)
Shortlisted for the Andre Simon Award for Revolutionary Chinese Cookbook (2007), and four James Beard Awards for books and journalism
Lectures and events
Bookworm International Literary Festival, Chengdu, Suzhou and Beijing, 2009
Abergavenny Food Festival, 2004, 2008
Edinburgh Book Festival 2008
Transart Festival, Bolzano, Italy, 2007
Taste of London, 2008
Culinary Institute Of America, Worlds of Flavour conferences 2004 (presenter) and 2007 (co-chair)
Consultancy
Bar Shu Group of restaurants, London
Professional Services
Lectures, talks and presentations on Chinese cuisine
Cooking demonstrations and classes
Expert commentator for radio and television
Food consultancy
Gastronomic tours of China
Fuchsia currently lives and works in London, with frequent trips to China.
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Updated on 10 April, 2009
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She writes about Chinese food and cookery for publications including the Financial Times, The New Yorker, The Observer, the New York Times, Gourmet, Saveur and Time Out, and has been featured as an expert commentator on radio and TV stations all over the world.
She also appears on television as a Chinese cook and food expert. She speaks, reads and writes Chinese.
Books
Sichuan Cookery (Michael Joseph, 2001, published in the US as Land of Plenty)
Revolutionary Chinese Cookbook: Recipes from Hunan Province (Ebury Press 2006)
Shark's Fin and Sichuan Pepper: a Sweet-Sour Memoir of Eating in China (Ebury Press 2008)
Awards
Jeremy Round Award for Best First Book, (Guild of Food-Writers, 2002, for Sichuan Cookery)
Food Journalist of the Year (Guild of Food-Writers, 2006)
Jane Grigson Award (International Association of Culinary Professionals, 2009, for Shark's Fin and Sichuan Pepper)
Shortlisted for the Andre Simon Award for Revolutionary Chinese Cookbook (2007), and four James Beard Awards for books and journalism
Lectures and events
Bookworm International Literary Festival, Chengdu, Suzhou and Beijing, 2009
Abergavenny Food Festival, 2004, 2008
Edinburgh Book Festival 2008
Transart Festival, Bolzano, Italy, 2007
Taste of London, 2008
Culinary Institute Of America, Worlds of Flavour conferences 2004 (presenter) and 2007 (co-chair)
Consultancy
Bar Shu Group of restaurants, London
Professional Services
Lectures, talks and presentations on Chinese cuisine
Cooking demonstrations and classes
Expert commentator for radio and television
Food consultancy
Gastronomic tours of China
Fuchsia currently lives and works in London, with frequent trips to China.
Comments (below) : (0) • Permalink
Updated on 10 April, 2009
Note : If this is your Profile, please keep us up to date with your latest information by contacting us with any changes.
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