Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
by Fuchsia Dunlop
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Book Summary Information
Author: Fuchsia DunlopEdition: Hardcover
Published: 2008-04-14
ISBN: 0393066576
Number of pages: 352
Publisher: W. W. Norton
Book Reviews of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Book Review: More Dan Dan Noodles please!!
Summary: 5 Stars
I have been visiting China for about 5 years for business. This book had me at the very first paragraph...As an adventuresome eater myself, I have struggled with my reluctance to try many of the dishes I have been served on my various trips. Fuchsia may have bolstered my resolve with this memoir. The book is an extremely well written and informative account of her years in China. Her love for the people and cuisine is inspiring. I am not relinquishing my copy to share with friends, as I wish to keep the recipes included in the book for myself . I do, however, plan on buying the book as gifts for many of my foodie friends.
Summary of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
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.
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