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Home Cooking 64

Table Talk with Fuchsia Dunlop of Land of Fish and Rice

The Chowhound Team | Nov 11, 201603:15 PM

We're excited to host Fuchsia Dunlop on our twelfth episode of Table Talk.

Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China), the award-winning Every Grain of Rice: Simple Chinese Home Cooking;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 other critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery(published in the US as Land of Plenty).

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.

We'll be taking your questions from now through November 21st, and Fuchsia will answer your questions on November 28th.

As a 'thank you', we're giving three lucky members a copy of Fuchsia’s cookbook, Land of Fish and Rice: Recipes from the Culinary Heart of China To participate, just send us your questions and we’ll email you a link to enter for a chance to win.

More about Fuchsia Dunlop here:

We are also hosting Sohui Kim, owner of Insa and The Good Fork — send her your questions here:

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