Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).
Fuchsia writes for publications including Gourmet, Saveur, and The Financial Times. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and The Food Programme on BBC Radio 4. She was named ‘Food Journalist of the Year’ by the British Guild of Food Writers in 2006, and has been shortlisted for three James Beard Awards. Her first book, Sichuan Cookery, won the Jeremy Round Award for best first book.
From Publishers Weekly
Food writer Dunlop is better known in the U.K., where her comprehensive volumes on Sichuanese and Hunanese cuisine carved out her niche and eventually became contemporary classics. Turning to personal narrative through the backstory and consequences of her fascination with China, she produces an autobiographical food-and-travel classic of a narrowly focused but rarefied order. Dunlop's initial 1992 trip to Sichuan proved so enthralling that she later obtained a year's residential study scholarship in the provincial capital, Chengdu. There, her enrollment in the local Institute of Higher Cuisine, a professional chef's program, created a cultural exchange program of a specialized kind. The research for and success of her resulting cookbooks permitted Dunlop to return to China in a more experienced role as chef and writer; that led to this reflective memoir, which probes into the author's search for kitchens in the Forbidden City as well as the people and places of remote West China. One key to this supple and affectionate book is its time frame: by arriving in China in the middle of vast economic upheavals, Dunlop explored and experienced the country and its culture as it was transforming into a postcommunist communism. (Apr.)
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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.
發表於2024-05-16
Shark's Fin and Sichuan Pepper 2024 pdf epub mobi 電子書 下載
一 我很喜歡吃川菜。 如果上頭發布文件,規定每個人以後隻能吃一種菜係,我會在湘菜、粵菜和川菜之間糾結一番。但我最終很可能選擇川菜。 小時候我沒吃過川菜。在我們那個年代,川菜館子還沒有像現在這麼普及。我是去瞭重慶念書纔第一次吃川菜。 所有剛接觸川菜的人,都要麵臨...
評分我看見很多朋友都在問有沒有刪減。先來說明一下。 我暫時沒有時間對照全書,對照瞭一下最有可能刪減的幾個部分,沒有刪減。(對比的是我交上去的完整譯稿和齣來的書)。當然我沒時間對照全書,不敢說彆的沒那麼有可能刪減的地方有沒有刪減。 而大陸和颱灣(我沒看颱版)兩個版...
評分對於吃,中國人嚮來都是認真且自傲的。 《舌尖上的中國》熱播的時候,劇中的解說詞和畫麵裏的佳肴珍饈一起溫暖瞭遊子的鄉愁:也許每個人的舌尖都是一個故鄉,味道使我們認清明天的去嚮,更讓我們不忘昨日的來處。而在《魚翅與花椒》的序言中,作者扶霞也說:我們吃的東西,代錶...
評分“列為看官,我吃瞭那隻菜蟲。我咬瞭那柔嫩的身軀,我用舌頭感受到那小小的奶嘴一樣的東西,然後吞瞭下去。菜蟲本身味道寡淡,吃著水汪汪的。我感覺也還好。這根本不是什麼大不瞭的事。於是我又咬瞭一口,把頭也吃瞭。接著我平靜地繼續午飯,挺好吃的。” 作為一名據說連福建人...
評分圖書標籤: 美食 飲食 中國 文化 英文 紀實中國 英文原版 飲食
就開始寫四川那部分還行,剩下的就算遊記和刻闆印象集閤瞭
評分就開始寫四川那部分還行,剩下的就算遊記和刻闆印象集閤瞭
評分journey to the west這章還真挺敗壞我對整本書的好感的,作者對於新疆少數民族的無限好感和對漢族人的整體攻擊也是夠夠的瞭,前麵說自己的中國朋友有多好,難道是指隻有她認識的那些中國朋友是好人,其他人都是貪婪的漢族嘛?中國的問題,的確很多,但是貶低全體漢族人這樣真的沒意義..."Like most travellers to Xinjiang and Tibet, I had found myself starting to dislike the Chinese, but I was still fantasising about their food".這句話寫得可真好,所有的中國人就這樣被你討厭瞭....
評分journey to the west這章還真挺敗壞我對整本書的好感的,作者對於新疆少數民族的無限好感和對漢族人的整體攻擊也是夠夠的瞭,前麵說自己的中國朋友有多好,難道是指隻有她認識的那些中國朋友是好人,其他人都是貪婪的漢族嘛?中國的問題,的確很多,但是貶低全體漢族人這樣真的沒意義..."Like most travellers to Xinjiang and Tibet, I had found myself starting to dislike the Chinese, but I was still fantasising about their food".這句話寫得可真好,所有的中國人就這樣被你討厭瞭....
評分本精川邊讀邊哭邊留口水,涉及政治和社會觀察的部分非常重要,因而這本書不僅僅是關於美食,非常非常好
Shark's Fin and Sichuan Pepper 2024 pdf epub mobi 電子書 下載