Fuchsia Dunlop (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Fuchsia Dunlop" in English language version.

refsWebsite

Global rank English rank

6worldcat.org

5^th place

4nytimes.com

7^th place

4theguardian.com

12^th place

11^th place

3scmp.com

362^nd place

245^th place

2web.archive.org

1^st place

2newyorker.com

146^th place

110^th place

1gdst.net

low place

1dailylife.com.au

low place

1chinadaily.com.cn

831^st place

730^th place

1npr.org

92^nd place

72^nd place

1medium.com

551^st place

406^th place

1seriouseats.com

4,252^nd place

2,446^th place

1epicurious.com

7,013^th place

4,088^th place

1independent.co.uk

36^th place

33^rd place

1kqed.org

5,134^th place

2,827^th place

1ft.com

210^th place

157^th place

1thetimes.co.uk

170^th place

119^th place

chinadaily.com.cn

Yang Yang, "Matter of Taste" in China Daily (30 November 2018), reprinted as "British writer explores texture of Chinese food" in Daily Telegraph: China Watch (12 December 2018)

dailylife.com.au

"This woman changed the way we think about Chinese food Archived 19 June 2021 at the Wayback Machine" in Daily Life (6 March 2013)

epicurious.com

Fuchsia Dunlop, "To Form "Water Caltrop" Wontons" at Epicurious (February 2013)

ft.com

Hilton, Isabel (31 August 2023). "Invitation to a Banquet by Fuchsia Dunlop — the surprising truths about Chinese food". Financial Times. Retrieved 19 November 2023.

gdst.net

oxfordhigh.gdst.net

"Fuchsia Dunlop". Oxford High School. Retrieved 5 September 2023.

independent.co.uk

"My Life on a Plate" in The Independent (15 March 2008)

kqed.org

"Fuchsia Dunlop Taught Me How to Cook Chinese Food". KQED. 9 November 2023. Retrieved 19 November 2023.

medium.com

Tyler Cowen, "Fuchsia Dunlop on Chinese Food, Culture, and Travel" (2016)

newyorker.com

Fuchsia Dunlop, "Letter from China: Garden of Contentment" in The New Yorker vol. 84 no. 38 (16 November 2008) pp. 54–61
Leo Carey, "The Exchange: Fuchsia Dunlop" in The New Yorker vol. 84 no. 38 (20 November 2008)

npr.org

"Revolutionary Recipes from China's Hunan Province" on All Things Considered at NPR (28 February 2007)

nytimes.com

Moskin, Julia (16 September 2013). "Gong Bao Chicken With Peanuts From 'Every Grain of Rice'". The New York Times. ISSN 0362-4331. Retrieved 13 August 2022.
Drzal, Dawn (20 July 2008). "'Eating Skillfully'". The New York Times. ISSN 0362-4331. Retrieved 13 August 2022.
Anne Mendelson, "Eat Drink Make Revolution: The Cuisine of Hunan Province" in New York Times (14 March 2007)
Garner, Dwight (16 October 2023). "A History of Chinese Food, and a Sensory Feast". The New York Times. ISSN 0362-4331. Retrieved 19 November 2023.

scmp.com

Susan Jung, "Cook book: Sichuan Cookery by Fuchsia Dunlop" in South China Morning Post (7 December 2008)
"After demystifying Sichuan food in West, author finds audience in China". South China Morning Post. 14 October 2018. Retrieved 19 November 2023.
"Why ordering a Chinese meal is 'like a symphony' for author Fuchsia Dunlop". South China Morning Post. 1 October 2023. Retrieved 19 November 2023.

seriouseats.com

Kate Williams, "Cook the Book: 'Every Grain of Rice'" at Serious Eats (19 February 2013)

theguardian.com

Lewis, Tim (20 August 2023). "'I eat to understand': cook and writer Fuchsia Dunlop on her lifelong love of Chinese cuisine". The Observer. ISSN 0029-7712. Retrieved 15 November 2023.
Rachel Cooke, "China’s best-kept food secret, revealed by Fuchsia Dunlop" in The Guardian (17 July 2016)
Paul Levy, "Anyone for caterpillars?" in The Observer (24 February 2008)
Lewis, Tim (20 August 2023). "'I eat to understand': cook and writer Fuchsia Dunlop on her lifelong love of Chinese cuisine". The Observer. ISSN 0029-7712. Retrieved 19 November 2023.

thetimes.co.uk

Wilson, Bee (19 November 2023). "Invitation to a Banquet by Fuchsia Dunlop review — Chinese food revealed". The Times. ISSN 0140-0460. Retrieved 19 November 2023.

web.archive.org

"This woman changed the way we think about Chinese food Archived 19 June 2021 at the Wayback Machine" in Daily Life (6 March 2013)
Yang Yang, "Matter of Taste" in China Daily (30 November 2018), reprinted as "British writer explores texture of Chinese food" in Daily Telegraph: China Watch (12 December 2018)

worldcat.org

search.worldcat.org

Moskin, Julia (16 September 2013). "Gong Bao Chicken With Peanuts From 'Every Grain of Rice'". The New York Times. ISSN 0362-4331. Retrieved 13 August 2022.
Lewis, Tim (20 August 2023). "'I eat to understand': cook and writer Fuchsia Dunlop on her lifelong love of Chinese cuisine". The Observer. ISSN 0029-7712. Retrieved 15 November 2023.
Drzal, Dawn (20 July 2008). "'Eating Skillfully'". The New York Times. ISSN 0362-4331. Retrieved 13 August 2022.
Garner, Dwight (16 October 2023). "A History of Chinese Food, and a Sensory Feast". The New York Times. ISSN 0362-4331. Retrieved 19 November 2023.
Lewis, Tim (20 August 2023). "'I eat to understand': cook and writer Fuchsia Dunlop on her lifelong love of Chinese cuisine". The Observer. ISSN 0029-7712. Retrieved 19 November 2023.
Wilson, Bee (19 November 2023). "Invitation to a Banquet by Fuchsia Dunlop review — Chinese food revealed". The Times. ISSN 0140-0460. Retrieved 19 November 2023.