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| Fuchsia Dunlop |
I was fortunate enough to get a last-minute press pass to one of the talks that
Fuchsia Dunlop was giving at this year's
Hong Kong International Literary Festival.
Entitled Hot and Sour, it was a Q&A session about Fuchsia's (mostly food) experiences in China, mostly related to her memoir, Shark's Fin and Sichuan Pepper (which, by the way, has been translated into
Traditional Chinese, and perhaps soon into simplified for the Mainland Chinese market, a prospect that Fuchsia looked forward to with "trepidation").
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| Fuchsia Dunlop at "Hot and Sour", moderated by Chengdu native, Jennifer Zhu-Scott |
After a bit of a wait (that's what you get for being last-minute) I caught Fuchsia for a zippy 10-minute interview in the all-emerald Centurion lounge of the Kee Club, and I shivered all the way through, because the aircon was worthy of a mortuary, and I was so nervous and thrilled to be meeting the only non-Chinese author I trust to talk about Chinese food. I have an enormous amount of respect for Fuchsia's efforts in understanding China, its culture and its food. If I could achieve a fraction of what she's done in "communicating" China to the West, I'd be very proud of myself!
Hope you enjoy reading this as much as I enjoyed recording it, and many thanks, Fuchsia, HK Lit Fest and CatchOn.
