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Author: Fuchsia Dunlop

Fuchsia Dunlop trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994-6. She is also a graduate of Magdalene College Cambridge and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she has been researching Chinese regional food and cookery for more than a decade. She writes for publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television. She lives in London and is consultant to the city's first authentic Sichuan restaurant, Bar Shu.

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Author Events

Tastes of Ming China

The British Museum, Great Russell Street, London, , WC1B 3DG
The British Museum

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