Fuchsia Dunlop
A cook and food-writer specializing in Chinese cuisine, she lived in Chengdu, the capital of Sichuan province, during the 1990s. There, she took a professional chef's training course at the Sichuan Higher Institute of Cuisine (四川高等烹饪学校). For the past three decades, she has continued to explore both Sichuanese food and Chinese cuisine more broadly.