|
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China | 
| Author: Fuchsia Dunlop
Publisher: W. W. Norton
Category: Book
List Price: $24.95
Buy New: $14.47
You Save: $10.48 (42%)
New (29) Used (2) Collectible (1) from $14.47
Avg. Customer Rating:  1 reviews
Sales Rank: 13152
Media: Hardcover
Edition: 1st American Ed
Number Of Items: 1
Pages: 352
Shipping Weight (lbs): 1.2
Dimensions (in): 9.3 x 6.5 x 1.3
ISBN: 0393066576
Dewey Decimal Number: 641.5951
EAN: 9780393066579
ASIN: 0393066576
Publication Date: April 14, 2008
Availability: Usually ships in 1-2 business days
|
| Similar Items:
|
| Editorial Reviews:
Product Description
A new memoir by the most talented and respected British food writer of her generation.
Award-winning food writer Fuchsia Dunlop went to live in China as a student in 1994, and from the very beginning she vowed to eat everything she was offered, no matter how alien and bizarre it seemed. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province to brushes with corruption, environmental degradation, and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship at China's premier Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; attempts, hilariously, to persuade Chinese people that "Western food" is neither "simple" nor "bland"; and samples a multitude of exotic ingredients, including sea cucumber, civet cat, scorpion, rabbit-heads, and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxford kitchen, Fuchsia is forced to put this to the test.
From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this unique and evocative account of Chinese culinary culture is set to become the most talked-about travel narrative of the year.
|
| Customer Reviews:
fantastic personal journal of a cusine and a culture April 15, 2008
12 out of 13 found this review helpful
Fuchsia Dunlop has a yen for Sichuan cuisine and culture, having spent her graduate school years in Chengdu and attending various cooking schools there. A true pioneer in cross-cultural exploration, she was one of the first expatriates who went "native", at least in a culinary sense.
This easy reading book is more travel journal rather then cook book. You follow her step by step as she goes deeper and deeper into the culinary technique, aesthetic and philosophy that makes up Chinese cooking and eating. Besides her kitchen and dinner table encounters, the book also portrays the torrid pace of change that China has undergone this past decade. She covers the major differences between Occidental and Chinese ideas of good eats - freshness, texture/mouth-feel, the idea of what's edible. A very fun read - I finished this book in three nights.
|
|
|
Powered by Associate-O-Matic
| |
