What makes Chinese food taste unmistakably Chinese? Join acclaimed food writer and four-time James Beard Award winner Fuchsia Dunlop for a special evening celebrating her new book, Five Tastes: The Magic of Flavour in a Chinese Kitchen.

Drawing on more than three decades of cooking and writing about Chinese food, Fuchsia will share stories and insights from Five Tastes, revealing how flavor, technique, and tradition come together in the Chinese kitchen. From the pleasures of a perfectly balanced dish to the cultural ideas behind the way we cook and eat, the evening offers a fascinating and personal look at Chinese cuisine through one of its most celebrated writers.

A special tasting of flavor sauces prepared by Fuchsia Dunlop, inspired by Five Tastes, with light refreshments and drinks.

Schedule:
5:30–6:00 PM | Audience Check-in
6:00–6:40 PM | Fuchsia Dunlop Presents Five Tastes
6:40–7:00 PM | Q&A
7:00–7:30 PM | Book Sale and Signing

Speaker’s Bio:
Fuchsia Dunlop is an award-winning cook and food writer and a leading authority on Chinese cuisine. She has been eating, cooking and researching Chinese food since the 1990s, when she trained as a chef at the Sichuan Higher Institute of Cuisine (四川高等烹饪学校) in Chengdu. A fluent Chinese speaker, she has travelled widely in China over the past three decades, documenting recipes and local food traditions.

Her writing has appeared in The New Yorker, Financial Times, The Guardian, The Economist, and many other publications, and she has appeared on programs including Chef’s Table: Noodles, Ugly Delicious, and Anthony Bourdain: Parts Unknown. Dunlop has received numerous honors for her work, including four James Beard Awards. Educated at Cambridge University, Sichuan University, and SOAS University of London, she was named an honorary fellow of Magdalene College, Cambridge, in 2026.