She is the first foreigner permitted to study full-time at China's famous cooking school, the Sichuan Institute of Higher Cuisine. Fluent in the country's food and language, Fuschia Dunlop discusses China's vibrant culinary traditions.
http://thekojonnamdishow.org/shows/2007-02-20/contemporary-chinese-cooking
Contemporary Chinese Cooking
Listen Tuesday, Feb. 20, 2007 at 1:17 p.m.Guest host: Matthew Felling
CD or 
TRANSCRIPT of this program.
Guests
Fuchsia Dunlop
chef; and author of "Revolutionary Chinese Cookbook: Recipes From Hunan Province" (Norton)
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