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This book by British writer Fuchsia Dunlop is her memoir of adventures eating throughout China. In it, Dunlop introduces the fantastic flavors of regional foods of China while noting the differences between the East and the West in terms of food culture. It swiftly became a best-seller after its publication and was acclaimed by many top book reviewers. The New York Times described it as an 'insightful, entertaining,' and 'scrupulously reported' book. The Press Association of UK commended that it attempted to 'explain another people's way of seeing the world.'
Award-winning food writer Fuchsia Dunlop grew up in Oxford, England. She received her BA in English Literature at the University of Cambridge, and a Master’s Degree in Area Studies from the School of Oriental and African Studies in the UK. In 1994, Dunlop won a British Council scholarship to study for a year in China’s Sichuan province. It opened the gate of her journey in exploring the food cultures in China. Apart from this book, she is also the author of the acclaimed The Food of Sichuan and Land of Fish and Rice: Recipes from the Culinary Heart of China, to mention a few. She has won several James Beard Foundation Awards, known as the Oscars of Food, for her distinguished achievements in food writing.
