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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Fuchsia Dunlop ： ウィキペディア英語版 Fuchsia Dunlop Fuchsia Dunlop is an English writer and chef who specialises in Chinese cuisine. She was an East Asian analyst at the BBC World Service and has five books to her name, including the autobiography ''Shark's Fin and Sichuan Pepper''. She writes regularly on cooking and restaurants in China for ''Gourmet'' and ''Saveur'', and for the ''Financial Times'' on such matters as Beijing's bid to translate into English the exotic names of many Chinese dishes. A fluent Mandarin speaker , Dunlop was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. Her first cookbook was ''Sichuan Cookery'' (UK title) or ''Land of Plenty'' (US title) on Sichuan cuisine, followed by ''Revolutionary Chinese Cookbook'' on Hunan cuisine. She has a considerable affection for Sichuan pepper. ==Bibliography== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fuchsia Dunlop」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.