Fuchsia Dunlop


Country: United Kingdom

Fuchsia Dunlop is an award-winning cook and food writer specializing in Chinese cuisine. She was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has been exploring China and its rich culinary culture for more than two decades. She is the author of five books about Chinese food and gastronomy.

Fuchsia Dunlop adalah seorang Koki dan Penulis kuliner penerima penghargaan dengan spesialisasi masakan Tiongkok. Ia adalah orang Barat pertama yang belajar sebagai juru masak di Sichuan Higher Institute of Cuisine, dan telah mengeksplorasi budaya kuliner Tiongkok yang kaya selama lebih dari dua dekade. Fuchsia adalah penulis dari lima buku mengenai masakan dan gastronomi Tiongkok.

Appearing in

Main Program: Fuchsia Dunlop: Land of Plenty

Described by the Observer Food Monthly as “a happy mix of scholarly and gluttonous”, Fuchsia Dunlop’s stories and recipes take us deep into the culinary heart of China. Join a …


Main Program: A Matter of Taste

What do we really write about when we write about food? From a window into other cultures and time-worn traditions, to tantalizing travel itineraries and make-or-break restaurant reviews, food writing …


Special Event: From Kaifeng to Krakatoa: Lunch with Fuchsia Dunlop and Simon Winchester

Indulge your inner explorer with tales tall and true from narrative non-fiction legend Simon Winchester and culinary adventurer Fuchsia Dunlop at Plataran Ubud Resort & Spa. Over a sizzling Sichuan …


Special Event: Women of Letters

In a world of Instagram Stories and Twitter foreign policy, has a handwritten letter ever been rarer? A literary fixture in Australia and New York, this unique evening and perennial …