Fuchsia Dunlop
Cook and food writer specialising in Chinese cuisine; the first Westerner to train at the Sichuan Institute of Higher Cuisine, and author of Shark's Fin and Sichuan Pepper and Invitation to a Banquet.
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Recommends rcmnd
rcmnd What they recommend 4 things — each backed by an exact quote.
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Recommends China to Chinatown
He has drawn together all kinds of different sources that would be a lot of work to find on your own.
fivebooks.com 29 Nov 2017
Recommends The Food of China
It offers a good counterpart to the KC Chang. It's very well researched and comprehensive, covering all aspects of Chinese cooking – ingredients, cooking techniques, history, agricultural system and so on.
fivebooks.com 29 Nov 2017
Recommends Food in Chinese Culture
It was probably the first book in English to bring serious academic scrutiny to Chinese food culture, and to use the scholarly techniques applied to other subjects to food, offering the views of different experts on different periods of Chinese history.
fivebooks.com 29 Nov 2017
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Recommends Classic Food of China
Classic Food of China was really her great work, though. I think it was the last book she produced before she died, some years ago. It's one of the few really well-researched historical and cultural Chinese cookery books.
fivebooks.com 29 Nov 2017
Where they publish
Site fuchsiadunlop.com Her personal site: books, recipes, articles and talks on Chinese food.
Link verified 5 Sept 2026.
Elsewhere Instagram @fuchsiadunlop Her Instagram, mostly cooking and travel in China.
Link verified 5 Sept 2026.
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