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Fuchsia Dunlop

About

Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China collecting recipes for nearly two decades.

Fuchsia writes for the Financial Times, the New Yorker and the Observer, among others. Her previous books include the award-winning Sichuan Cookery and Shark’s Fin and Sichuan Pepper.

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The Wheeler Centre acknowledges the Wurundjeri Woi Wurrung people of the Kulin Nation as the Traditional Owners of the land on which the Centre stands. We acknowledge and pay our respects to all Aboriginal and Torres Strait Islander peoples and their Elders, past and present, as the custodians of the world’s oldest continuous living culture.