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Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China | 
 enlarge | Author: Fuchsia Dunlop
Publisher: W. W. Norton
Category: Book
List Price: $24.95
Buy New: $14.25
You Save: $10.70 (43%)
New (26) Used (9) Collectible (1) from $14.25
Rating:  12 reviews
Sales Rank: 17660
Media: Hardcover
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
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: CHARITY SALE!!! New book in mint condition. 100% of the proceeds benefit the literacy efforts of Books for America.
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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.
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| Customer Reviews: Read 7 more reviews...
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China September 3, 2008
This is a must read for any and all cooks, anyone interested in foreign cultures, travel devotees and especially those who want an authentic journey through China. As someone who does not cook and does not like to cook I was not sure this was the best book for me, however, it provides a truly indepth understanding of the foods, customs, habits and daily life of the citizens of China. And the author's journey into various restaurants, private kitchens and cooking schools makes even this non-cook long to walk in her shoes. This is not just a story of cooking, but a history story, a love story, a travelogue, a diary, and much, much more. How do the Chinese live, work, eat, play and study? The answers are here, written with great respect and love for the Chinese.
Best down the Pike August 27, 2008
Superb! Fuchsia Dunlop writes with precision, clarity and humor. The best book on Chinese food to come down the pike in a long time.
Superb Book For the Armchair Traveler August 25, 2008
At this point in my life I'm certain that I will never get the chance to visit China. If by some miracle I get there, I will never be able to have the experiences that Fuchia Dunlop had, and so beautifully wrote about. I have to admit that I am very envious of her gastronomic adventures!
She was able to immerse herself in a completely different culture, and conveyed the sights, sounds, tastes and feel on each page of her book.
I enjoyed each and every chapter. She was honest about her experiences, how she actually ended up in China, and at the end finally found balance in an ever changing country. I highly recommend this book.
Amazing must read August 23, 2008
If you are interested in China and/or Chinese food then this is a must read. It is about Chinese cooking - not a cookbook. Even if you think you know about Chinese cooking you will learn that there is much more to it than you ever thought. Not to mention a great book about what is going on in 2008 China in general.
More Dan Dan Noodles please!! August 1, 2008
1 out of 1 found this review helpful
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.
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