Fuchsiadunlop - fuchsiadunlop.com
General Information:
Latest News:
Stone Age cookery 23 Aug 2013 | 02:14 am
I’m fascinated by news of some research that suggests Europeans were spicing their food with garlic mustard (Alliaria petiolata) in the Stone Age – there’s more about it here. Scientists at York Unive...
The MSG controversy 21 Aug 2013 | 02:45 pm
This article ‘Breaking Bland’, by John Mahoney, is the most lucid, informative and interesting I’ve read on the whole MSG controversy. It goes into great detail about what exactly MSG is, how it is ma...
The ‘preserved mustard index’ 榨菜指标 14 Aug 2013 | 09:52 pm
Who would have guessed that a famous Chongqing pickle, the preserved mustard tuber made in the town of Fuling, would be used by the Chinese government to measure labour migration?! According to this a...
Chinese vegetables grown in Kent 20 Jul 2013 | 08:51 pm
You can read my piece about Farmer Mau Chiping in today’s Financial Times magazine. For years I’ve been torn between my desires to buy as much local produce as possible and to cook as much Chinese foo...
El Bulli: Ferran Adria and the art of food 10 Jul 2013 | 03:46 pm
Last week I went to the opening of this new exhibition at Somerset House. It’s a peculiar idea, an exhibition about a restaurant without anything to taste, and I have to admit I was sceptical. So what...
Eating kangaroo – reprise 10 Jul 2013 | 03:15 pm
My piece on the Australian relationship with eating kangaroo meat seems to have stirred up a lot of interest and emotion! It was one of the most read and shared articles on the BBC news website throug...
Eating your national emblem 30 Jun 2013 | 02:50 pm
You can read my piece about the Australian hang-up about eating kangaroo meat here, on the BBC website. And if you like, listen to a different version on From Our Own Correspondent here – it’s the las...
The pleasures of texture 24 Jun 2013 | 02:31 pm
This is a video of a magnificent dried sea cucumber after two days of soaking and slow-cooking. As you can see, it has a lazy, springy, sticky texture. When I brought it home, dry and rock-hard like a...
Chinese reflections on British life 13 May 2013 | 04:03 pm
Over dinner with some Sichuanese chef and restaurateur friends in London, this is what I was told: “The other day a Romanian woman came into my restaurant alone, and ordered several dishes. When she h...
Just back from New York! 10 May 2013 | 02:09 pm
I spent a few days in New York for the James Beard Foundation Awards – a wonderful trip, as you can see from the photo! (Here‘s a link to the relevant article in Lucky Peach.) It was fantastic to run ...
