# Fuchsia Dunlop
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fuchsia dunlop is an English writer and cook who specialises in Chinese cuisine, especially that of Sichuan, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu. She is the author of five books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). According to Julia Moskin in the New York Times, Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone".
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Fuchsia Dunlop: Five Tastes, Chinese Cooking, Flavour and Balance
Fuchsia Dunlop returns to the podcast to discuss Five Tastes: The Magic of Flavour in the Chinese Kitchen.
We explore how Chinese cooking thinks about taste, balance and texture: from běnwèi, the essential flavour of an ingredient, and xiānwèi, umami, to qīngdàn, the light, understated dishes that …
China's history is on the table
Fuchsia Dunlop has dedicated much of her life to eating Chinese food.
If you’re interested in Chinese cuisine and culture, you may have come across her through television programmes, heard her on the radio, or cooked one of her recipes.
And if you haven’t, stick around and you’ll be tempted to dive…
Civilised food – with Fuchsia Dunlop
And we’re back. After almost two years the Full English podcast is back!
I've been busy writing a book: The Full English: The Ways We Eat and Why is out now with Verso.
We’re kicking off this new season of the podcast with a truly exceptional guest. Fuchsia Dunlop is ‘The English person with a Chi…
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I have no special talent. I am only passionately curious, and
I listen to podcasts.
‐ Albert "Llamacorn" Einstein
