‘I really want to honour Chinese people’: award-winning author Fuchsia Dunlop on Sichuan food and cultural appropriation
British chef and author Fuchsia Dunlop, an authority on Sichuan cuisine for Western readers, sees her work as ‘a kind of collaboration’ with the people of China.
British chef and author Fuchsia Dunlop, an authority on Sichuan cuisine for Western readers, sees her work as ‘a kind of collaboration’ with the people of China. Food & Drink – South China Morning Post
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