Fuchsia Dunlop
Person on 2 sites
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…
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2 channels on ppll (opens ppll.app)
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4 recommendations on rcmnd (opens rcmnd.app)
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Classic Food of China (opens rcmnd.app)
“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…”
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Food in Chinese Culture (opens rcmnd.app)
“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…”
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The Food of China (opens rcmnd.app)
“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.”
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Classic Food of China (opens rcmnd.app)