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Shark's Fin and Sichuan Pepper
Fuchsia Dunlop
A Sweet-Sour Memoir of Eating in China
W. W. Norton
May 2008
On Sale: May 2, 2008
352 pages
ISBN: 0393066576
EAN: 9780393066579
Hardcover
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Cookbooks | Non-Fiction Memoir
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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