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The Exchange: Fuchsia Dunlop | The New Yorkerwww.newyorker.com › Books › Chengdu
www.newyorker.com
· This week in the magazine, Fuchsia Dunlop, who is the author of three books about Chinese food, including, most recently, “Shark's Fin and ...
NYU Shanghai Reads: Fuchsia Dunlop on the Magic of Chinese Foodshanghai.nyu.edu › news › nyu-shanghai-reads-fuch...
shanghai.nyu.edu
· Fuchsia Dunlop, author of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, joined students, faculty and staff on ...
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