Chef Fuchsia Dunlop

We are delighted to welcome Fuchsia Dunlop to the Fairway Galle Literary Festival 2017.

2017 Fairway Galle Literary Festival - Chef and Author Fuchsia Dunlop.

2017 Fairway Galle Literary Festival welcomes Chef and Author Fuchsia Dunlop (Photography © Colin Bell)

Fuchsia Dunlop is an award-winning cook and food-writer specializing in Chinese cuisine.

Fuchsia’s writing has appeared in numerous publications, including The Financial Times, The New Yorker, Lucky Peach, Gourmet and Saveur.

She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006 and won the James Beard Award for Food Culture and Travel in 2012.

She is the author of five books, including the gastronomic travel memoir ‘Shark’s Fin and Sichuan Pepper’ and most recently, ‘Land of Fish and Rice: Recipes from the Culinary Heart of China’.

Her first book, ‘Sichuan Cookery’ (2001), won the Jeremy Round Award for best first book; ‘Shark’s Fin and Sichuan Pepper: A Sweet and Sour Memoir of Eating in China’ (2008) won both the Jane Grigson Award in the US, and the Kate Whiteman Award for Food and Travel in the UK.

Shark’s Fin and Sichuan Pepper by Fuchsia Dunlop.

‘Shark’s Fin and Sichuan Pepper’, Is a memoir of an Englishwoman’s attempt to immerse herself in Chinese food and Chinese culinary culture. It follows a decade-long journey, where Fuchsia undergoes an apprenticeship at a Sichuanese cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men.

“Insightful, entertaining, scrupulously reported… and a swashbuckling memoir studded with recipes… a distinguished contribution to the literature of gastronomy” – New York Times

Land of Fish and Rice: Recipes from the Culinary Heart of China’ (2016) is a collection of recipes and stories from the Lower Yangtze Region, Jiangnan in Chinese, known since ancient times as a ‘Land of Fish and Rice’.

Land of Fish and Rice: Recipes from the Culinary Heart of China by Fuchsia Dunlop.

‘Land of Fish and Rice: Recipes from the Culinary Heart of China’ by Fuchsia Dunlop (Photography © Yuki Sugiura)

In many ways, the food of this region is THE Chinese cuisine, regarded by gourmets as the most exquisite regional style and celebrated by poets through the ages.

“If Sichuanese cuisine is the jazz of the Chinese food world, Jiangnan food is its classical music.” – Fuchsia Dunlop

Fuchsia Dunlop first became interested in China as an editor at the BBC, which led her to take evening classes in Mandarin. She eventually won a British Council scholarship to study for a year in the Sichuanese capital, Chengdu.

Fuchsia is currently based in London.


Fuchsia Dunlop at FGLF 2017

Don’t miss meeting Fuchsia at the Fairway Galle Literary Festival 2017 …

FGLF Day 2: Thursday, January 12, 2017

COOKERY CLASS: Followed by Lunch: Fuchsia Dunlop on the Secrets of Authentic Chinese Cooking.

 

FGLF Day 4: Saturday, January 14, 2017

LITERARY DINNER: Fuchsia Dunlop and Brigid Keenan: The Best Chinese Food EVER!