Top 5 Fuchsia Dunlop Quotes (2024 Update)

Fuchsia Dunlop Quote: “What we eat is an essential part of who we are and how we define ourselves.”

1. “What we eat is an essential part of who we are and how we define ourselves.”

— Fuchsia Dunlop

Fuchsia Dunlop Quote: “In England we agonised over the demolition of every old shack; in Sichuan, they just went ahead and flattened whole cities! You had to admire the brazen confidence of it, the conviction that the future would be better than the past.”

2. “In England we agonised over the demolition of every old shack; in Sichuan, they just went ahead and flattened whole cities! You had to admire the brazen confidence of it, the conviction that the future would be better than the past.”

— Fuchsia Dunlop

Fuchsia Dunlop Quote: “Think, for a moment, of the words we use to describe some of the textures most adored by Chinese gourmets: gristly, slithery, slimy, squelchy, crunchy, gloopy. For Westerners they evoke disturbing thoughts of bodily emissions, used handkerchiefs, abattoirs, squashed amphibians, wet feet in wellington boots, or the flinching shock of fingering a slug when you are picking lettuce.”

3. “Think, for a moment, of the words we use to describe some of the textures most adored by Chinese gourmets: gristly, slithery, slimy, squelchy, crunchy, gloopy. For Westerners they evoke disturbing thoughts of bodily emissions, used handkerchiefs, abattoirs, squashed amphibians, wet feet in wellington boots, or the flinching shock of fingering a slug when you are picking lettuce.”

— Fuchsia Dunlop

Fuchsia Dunlop Quote: “Learning another cuisine is like learning a language. In the beginning, you know nothing about its most basic rules of grammar. You experience it as a flood of words, or dishes, without system or structure.”

4. “Learning another cuisine is like learning a language. In the beginning, you know nothing about its most basic rules of grammar. You experience it as a flood of words, or dishes, without system or structure.”

— Fuchsia Dunlop

Fuchsia Dunlop Quote: “Sichuan pepper is the original Chinese pepper, used long before the more familiar black or white pepper stole in over the tortuous land routes of the old Silk Road. It is not hot to taste, like the chilli, but makes your lips cool and tingly. In Chinese they call it ma, this sensation; the same word is used for pins-and-needles and anaesthesia. The strange, fizzing effect of Sichuan pepper, paired with the heat of chillies, is one of the hallmarks of modern Sichuanese cookery. The.”

5. “Sichuan pepper is the original Chinese pepper, used long before the more familiar black or white pepper stole in over the tortuous land routes of the old Silk Road. It is not hot to taste, like the chilli, but makes your lips cool and tingly. In Chinese they call it ma, this sensation; the same word is used for pins-and-needles and anaesthesia. The strange, fizzing effect of Sichuan pepper, paired with the heat of chillies, is one of the hallmarks of modern Sichuanese cookery. The.”

— Fuchsia Dunlop

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