Keep It Quirky Podcast

It’s the 50th episode of the Keep It Quirky podcast! Woohoo! I can't think of a better guest to celebrate the big 5-0...Fuchsia Dunlop is one of my culinary and literary heroes. Her memoir, Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China is one of the best memoirs I’ve ever read -- and the fact that it’s full of tantalizing food descriptions and recipes is the cherry on top! The new edition of it has a foreword from the fabulous Bee Wilson (a British food writer and historian). Fuchsia has won 4 James Beard Awards for her work. From Sichuan Cookery (which in the US was published as Land of Plenty) to Every Grain of Rice: Simple Chinese Home Cooking, and more, she has shared Chinese food culture with the masses. Some of her other work has appeared in the New Yorker, Saveur, Lucky Peach, Financial Times and Gourmet, and you’ve probably seen her as a guest on Netflix’s Ugly Delicious with David Chang, and Anthony Bourdain’s Parts Unknown. If you can’t tell by now, Fuchsia is a fo