Fuchsia Dunlop was educated at Magdalene College, Cambridge University, and trained as a Chinese chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine in Chengdu, where she lived from 1994 to 1996. Her first book, Land of Plenty, won the British Guild of Food Writers' Jeremy Round Award for Best First Book in 2002. Fuchsia is also a radio journalist for the BBC World Service and writes about Chinese food for publications including the Financial Times, Gourmet, Asian Wall Street Journal, and Time Out. She also appears as a guest chef and Chinese food expert on radio and television. A fluent Mandarin speaker, she lives in London.
Podcast Date: 5/16/2007