HomeGroupsTalkZeitgeist
MembersReviewsPopularityRatingFavorited   Events   
7351514,951 (4.34)00
Disambiguation Notice

Land of Plenty is the title of the US edition of Sichuan Cookery.

Works by Fuchsia Dunloporganize | filter
Members
Related tags
Events on LibraryThing Local

Fuchsia Dunlop has 2 past events. (show)

Common Knowledgehistory Creative Commons License
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Canonical name
Legal name
Other names
Date of birth
Date of death
Burial location
Gender
Nationality
Country (for map)
Birthplace
Place of death
Places of residence
Education
Occupations
Relationships
Organizations
Awards and honors
Agents
Short biography
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).

Fuchsia writes for publications including The Financial Times, The New Yorker, Gourmet and Saveur. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006, and has been shortlisted for four James Beard Awards. Her first book, Sichuan Cookery, won the Jeremy Round Award for best first book; Shark’s Fin and Sichuan Pepper won both the Jane Grigson Award in the US, and the Kate Whiteman Award for Food and Travel in the UK.

She is a consultant to the popular Barshu Sichuanese restaurant in London, and has also consulted and taught Chinese cookery for companies including Williams Sonoma, Sharwoods and Marks and Spencer. Fuchsia has spoken and cooked at conferences and events in China, Barcelona, California, New York, Sydney and Singapore, and as part of the Transart festival in Bolzano, Italy.

Fuchsia grew up in Oxford, and studied at Magdalene College, Cambridge University, Sichuan University, and later at the School of Oriental and African Studies in London. She first became interested in China through a sub-editing job at the BBC, which led her to take evening classes in Mandarin, and eventually to win a British Council scholarship to study for a year in the Sichuanese capital, Chengdu. She speaks, reads and writes Chinese.
Disambiguation notice
Land of Plenty is the title of the US edition of Sichuan Cookery.

Is this you?

Become a LibraryThing Author.

Member ratings

Average: (4.34)
0.5
1
1.5
2 1
2.5 2
3 12
3.5 3
4 43
4.5 13
5 56

Improve this author

Combination issues. This author has combination issues that need to be cleared up.

Combine/separate works

Author division

Fuchsia Dunlop is currently considered a "single author." If one or more works are by a distinct, homonymous authors, go ahead and split the author.

Includes

Fuchsia Dunlop is composed of 2 names. You can examine and separate out names.

Combine with…

 

Help/FAQs | About | Privacy/Terms | Blog | Contact | LibraryThing.com | APIs | WikiThing | Common Knowledge | Legacy Libraries | Early Reviewers | 89,411,135 books! | Top bar: Always visible