Fuchsia Dunlop

Rethinking Chinese food with Fuchsia Dunlop

50 min listen

All cultures care about their cuisine, but the Chinese must have one of the most food-obsessed cultures in the world. It may be because we have the best food… Those listeners of Chinese Whispers who’ve been to China will know exactly what I’m talking about. For those of you who haven’t, you may have come

One great Chinese puzzle remains its cuisine

A truth that ought to be universally acknowledged is that Chinese food, while much loved, is underappreciated. China certainly has one of the world’s most sophisticated cuisines, yet while there’s a Chinese restaurant in almost every town, there’s little dependable information about it in English aimed at the general reader. Jonathan Clements addresses this in

Chilli con carnage: the red hot pepper and communism

These days it is as hard to imagine Sichuanese food without chillies as it is to imagine Italian food without tomatoes. Both ingredients were among the New World crops that transformed culinary cultures across the globe after Christopher Columbus’s ‘discovery’ of the Americas in 1492. The chilli first appeared in China sometime in the late

Sichuan cuisine with Fuchsia Dunlop

25 min listen

Fuchsia Dunlop is a writer and chef specialising in Chinese cuisine, especially that of Sichuan. She tells Lara and Livvy about the international lodgers who trained her adventurous palate growing up, why some Chinese foods can be so challenging for westerners (hint: it’s the texture!), and the 23 different types of Sichuan spicy. Presented by