Club Online Zoom Event – The Wonderful World of Chinese Cuisine: A Conversation With Fuchsia Dunlop

ONLINE ZOOM EVENT The Wonderful World of Chinese Cuisine: A Conversation With Fuchsia Dunlop

SPEAKER FUCHSIA DUNLOP Food Writer Tuesday, March 16, 2021 8:00pm HKT on Zoom

It’s been 20 years since Fuchsia Dunlop published Sichuan Cookery, during which she has cemented her status as a leading expert not only on the famously spicy food of the southwestern Chinese province, but also the country’s other culinary traditions. In a fully revised and updated edition of Dunlop’s landmark cookbook, released in 2019 as The Food of Sichuan, she revisits the region that ignited her gastronomic journey two decades ago. In this Zoom event, moderated by FCC President Keith Richburg, Dunlop will discuss her culinary and cultural experiences in China as well as the incredible variety found in the country’s regional cuisines. To mark the event, the FCC will be offering three Sichuan specials from Dunlop’s cookbooks on March 16 and 17: Fish-Fragrant Aubergines (魚香茄子), Pock-Marked Old Woman’s Tofu (麻婆豆腐) and Twice-Cooked Pork (回鍋肉).

Fuchsia Dunlop is a cook and food writer specialising in Chinese cuisine. She trained as a chef at the Sichuan Higher Institute of Cuisine in the 1990s, and has been researching Chinese food and culinary culture for more than two decades. Fuchsia is the author of six books about Chinese cuisine, including the critically-acclaimed memoir Shark’s Fin and Sichuan Pepper, and, most recently, The Food of Sichuan. Fuchsia makes regular appearances on radio and TV as a Chinese food expert, featuring on shows such as Anthony Bourdain’s Parts Unknown, David Chang’s Ugly Delicious and the Chinese documentary series Once Upon a Bite (fengwei renjian). Her work has received numerous awards, including from the James Beard Foundation and the IACP (International Association of Culinary Professionals).