Fuchsia Dunlop
coqua
Fuchsia Dunlop (Oxoniae nata) est auctor Anglica librorum de re coquinaria. Alumna est collegii Magdalenae apud Cantabrigienses, deinde instituti superioris coquinarii Chengdu in urbe. De gastronomia Sichuanensi anno 2001 novaque editione anno 2019 (The Food of Sichuan), taliter de Hunanensi anno 2007 (Revolutionary Chinese Cookbook) scripsit, rursus anno 2016 de gastronomia antiquae provinciae Jiangnan quae recentius inter Jiangsu et Zhejiang divisa est (Land of Fish and Rice).
Opera recensere
- Libri
- 2001: Sichuan Cookery ISBN 978-0-14-029541-2
- editio Americana, 2003, titulo Land of Plenty: a treasury of authentic Sichuan cooking ISBN 0-393-05177-3
- editio 2, 2019, titulo The Food of Sichuan ISBN 978-1-4088-6755-6
- 2007: Revolutionary Chinese Cookbook: recipes from Hunan Province ISBN 0-393-06222-8
- 2008: Shark's Fin and Sichuan Pepper: a sweet-sour memoir of eating in China ISBN 0-393-33288-8
- 2012: Every Grain of Rice: Simple Chinese Home Cooking ISBN 978-1408802526
- 2016: Land of Fish and Rice: Recipes from the Culinary Heart of China ISBN 978-1408802519
- Symbolae selectae
- 2001 : "'On the first day they gave me a chef's hat and my own cleaver...'" in The Observer (10 June 2001)
- 2008 : "Unsavoury characters" in Financial Times (16 August 2008)
- 2008 : "Letter from China: Garden of Contentment" in New Yorker vol. 84 no. 38 (24 November 2008) pp. 54–61
- 2013 : "London Town" in Lucky Peach (30 April 2013)
- 2018 : "Fuchsia Dunlop on the fiery charms of Sichuan hotpot" in Financial Times (9 November 2018)
- 2021 : "Peking duck: the complex history of a Chinese classic" in National Geographic (9 Iulii 2021)
Bibliographia recensere
- Leo Carey, "The Exchange: Fuchsia Dunlop" in New Yorker vol. 84 no. 38 (20 November 2008)
- Anne Mendelson, "Eat Drink Make Revolution: The Cuisine of Hunan Province" in New York Times (14 March 2007)
- Yang Yang, "Matter of Taste" in China Daily (30 November 2018)