Fuchsia Dunlop
Shanghai
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.
08.16.07
- Keywords
- fuchsia dunlop,
- england,
- chefs,
- london
food + cooking
No Bones to Pick in London
08.09.07
- Keywords
- fuscia dunlop,
- asia,
- asian,
- europe,
- culinary culture
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.
06.29.07
- Keywords
- fuchsia dunlop,
- health + science,
- asia,
- china,
- 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.
06.08.07
- Keywords
- ingredients,
- pork,
- meat,
- chinese,
- asian
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.
01.24.07
- Keywords
- fuchsia dunlop,
- shanghai,
- china,
- culinary culture
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.
12.12.06
- Keywords
- fuchsia dunlop,
- culinary culture,
- shanghai,
- asia,
- vegetarian
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.
12.04.06
- Keywords
- ingredients,
- restaurants,
- chinese,
- asia,
- shanghai
travel + culture
What a Dumpling
There is discussionon egullet about where one can find the best xiao long bao, or Shanghai soup dumplings.
11.06.06
- Keywords
- restaurants,
- asia,
- shanghai,
- taipei,
- fuchsia dunlop
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.
10.30.06
- Keywords
- sustainability,
- seafood,
- asia,
- chinese,
- fuchsia dunlop
