The Audio Long Read ‘The English person with a Chinese stomach’: how Fuchsia Dunlop became a Sichuan food hero
Jan 19, 2026
Discover how Fuchsia Dunlop became a key figure in popularizing Sichuan cuisine among both Westerners and Chinese food lovers. The podcast dives into her culinary journey from Cambridge to Chengdu, highlighting the rich history of Chinese cooking and the artistry behind its techniques. Explore how she challenges gender norms in the culinary world and her efforts to elevate the perception of Chinese food globally. The discussion also touches on the nostalgia for old Chengdu and the cultural significance of traditional food practices.
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Terroir Is Deeply Chinese
- Concern for provenance and terroir has been central to Chinese food for over 2,000 years.
- Dunlop challenges the view that these ideas are modern Western inventions.
Turning Scholar Into Sichuan Chef
- Fuchsia Dunlop quit her university studies to train at the Sichuan Higher Institute of Cuisine and immerse herself in local cooking.
- Over three decades she built a career explaining Sichuan food to Western and Chinese audiences.
Cuisine Emerged From Prosperity
- The Song dynasty's economic boom created the world's first true cuisine by enabling variety and culinary discussion.
- Dunlop argues culinary sophistication and documented gastronomic culture emerged from prosperity and trade.
