Fuchsia Dunlop is a British award-winning food writer and cook specializing in Chinese cuisine. Drawing on 30 years of traveling around China, she uses her experiences to tell the story of the country’s cuisine. Dunlop was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine. Her award-winning books include The Food of Sichuan, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, Every Grain of Rice, and Land of Fish and Rice, some of which have been published in translation in China. Her most recent book, Invitation to a Banquet: The Story of Chinese Food, is an exploration of the history and culture of food in China, with each chapter built around a particular ingredient or dish.
Fuchsia Dunlop adalah seorang penulis kuliner dan koki asal Inggris yang memiliki spesialiasi pada masakan China. Melancong mengelilingi China selama 30 tahun, ia menggunakan pengalamannya untuk menceritakan kuliner dari negara tersebut. Dunlop adalah orang Barat pertama yang mengikuti pelatihan sebagai chef di Sichuan Higher Institute of Cuisine. Buku-bukunya yang memenangkan penghargaan mencakup The Food of Sichuan, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, Every Grain of Rice, dan Land of Fish and Rice. Beberapa di antaranya telah diterbitkan dalam terjemahan di China. Buku terbarunya, Invitation to a Banquet: The Story of Chinese Food, adalah sebuah eksplorasi sejarah dan budaya makanan di China, dengan setiap bab disusun berdasarkan bahan atau hidangan tertentu.
