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Shark's Fin and Sichuan Pepper: A…

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in… (2008)

by Fuchsia Dunlop

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3391348,484 (4.16)25

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One of the few foodie memoirs I've read that didn't make me want the food at all. An interesting light read, though. ( )
  GaylaBassham | May 27, 2018 |
Very good. Thoughtful and well written book about Dunlop's career as a food critic, chef and aficianado of all things culinary in China. A cut above most food books. ( )
  laurenbufferd | Nov 14, 2016 |
One of the few foodie memoirs I've read that didn't make me want the food at all. An interesting light read, though. ( )
  gayla.bassham | Nov 7, 2016 |
After reading this book I think I finally understand Chinese food and taste. ( )
  tmeadow | Apr 8, 2016 |
There's a lot I like about this book. Dunlop's sympathetic treatment of the people she encounters, her boundless curiosity, her willingness to take China as it is and not as she wants it to be, are among them. But there's a certain self-centeredness here as well, and a really troubling ability to stick her fingers in her ears and go LA LA LA I CAN'T HEAR YOU when it comes to the really troubling aspects of the country; I frankly would've expected a little more skepticism from a BBC journalist. ( )
  cricketbats | Apr 18, 2013 |
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The preserved duck eggs were served as an hors d'oeuvre in a fashionable Hong Kong restaurant, sliced in half, with a ginger-and-vinegar dip.
Chillies are used not in violence, but to awaken and stimulate the palate, to make it alive to the possibilities of other tastes.
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Amazon.com Product Description (ISBN 0393066576, Hardcover)

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.

(retrieved from Amazon Thu, 12 Mar 2015 18:17:16 -0400)

(see all 4 descriptions)

While a student living in China in 1994, Dunlop vowed to eat everything she was offered no matter how alien and bizarre it seemed. But is it possible for a Westerner to become a true convert to the Chinese way of eating?

» see all 3 descriptions

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W.W. Norton

2 editions of this book were published by W.W. Norton.

Editions: 0393066576, 0393332888

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