Fuchsia Dunlop trained at China’s leading cooking school, the Sichuan Higher Institute of Cuisine, where she lived from 1994-6. She’s a graduate of Magdalene College, Cambridge, and the School of Oriental and African Studies in London. A fluent Mandarin speaker, she’s been researching Chinese regional food and cookery for more than two decades.
She writes for publications including the Financial Times, The Guardian and The Observer, 1843, Saveur and the Los Angeles Times, and appears as a guest chef and Chinese food expert on radio and television. Her previous books include the award-winning Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, Every Grain of Rice: Simple Chinese Home Cooking and Land of Fish and Rice: Recipes from the Culinary Heart of China. Her most recent book, The Food of Sichuan, was published by Bloomsbury in October 2019. She’s based in London.