Fuchsia Dunlop

Fuchsia  Dunlop

Fuchsia Dunlop has been a regular contributor to magazines such as the Financial Times, Saveur, the Wall Street Journal, Lucky Peach, and The New Yorker, and has featured on NPR's All Things Considered, Science Friday, and America's Test Kitchen Radio. She received her culinary training in China and has received four James Beard Awards for her writing on Chinese cuisine. She is based in London.