About the author
Fuchsia Dunlop is an English food writer and cook specializing in Chinese cuisine. Her work grows from professional culinary training in Chengdu and decades of travel, cooking, and attention to the histories carried by ingredients and techniques.
Fuchsia Dunlop first went to Chengdu as a student and stayed to train at the Sichuan Higher Institute of Cuisine. Here she draws on three decades of eating, cooking, travel, and conversation to describe Chinese food as a civilization rather than a list of familiar dishes.
Where to start
Start with Invitation to a Banquet: The Story of Chinese Food. A banquet-length tour of Chinese food follows ingredients, techniques, history, and ideas from farm and hearth to table.
