Sharks Fin And Sichuan Pepper: A Sweet Sour Memoir Of Eating In China

by Fuchsia Dunlop

2021-01-09 17:44:00

"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I''ve read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds he... Read more
"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I''ve read in years." —Celia Barbour, O, The Oprah Magazine

After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly). Less

Book Details

File size8.3 X 5.5 X 0.8 in
Print pages320
PublisherWW Norton
Publication date August 25, 2009
LanguageEnglish
ISBN9780393332889
Fuchsia Dunlop was the first Westerner to train at the Sichuan Higher Institute of Cuisine, and has been travelling around China and collecting recipes for more than two decades. Her previous books in...

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