Fuchsia Dunlop, award-winning cookbook author and authority for Western, and some Chinese, readers on Sichuan cuisine, sees her work as “a kind of collaboration” with the Chinese people, she says. Photo: Grand Majestic Sichuan
Fuchsia Dunlop, award-winning cookbook author and authority for Western, and some Chinese, readers on Sichuan cuisine, sees her work as “a kind of collaboration” with the Chinese people, she says. Photo: Grand Majestic Sichuan

‘I really want to honour Chinese people’: award-winning author Fuchsia Dunlop on Sichuan food and cultural appropriation

  • Dunlop developed a love of Sichuan food while she was studying Chinese at Sichuan University in Chengdu and took a course in the region’s cooking
  • Fluent in Chinese, she shot to fame with the publication in 2009 of her memoir Shark’s Fin and Sichuan Pepper, which was translated into Chinese

Fuchsia Dunlop, award-winning cookbook author and authority for Western, and some Chinese, readers on Sichuan cuisine, sees her work as “a kind of collaboration” with the Chinese people, she says. Photo: Grand Majestic Sichuan
Fuchsia Dunlop, award-winning cookbook author and authority for Western, and some Chinese, readers on Sichuan cuisine, sees her work as “a kind of collaboration” with the Chinese people, she says. Photo: Grand Majestic Sichuan
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