Shark's Fin and Sichuan Pepper

Fuchsia Dunlop was the first Westerner to train as a chief at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006.She currently lives in London.

出版者:Ebury Press

作者:Fuchsia Dunlop

页数:320

出版时间:2008-3-6

价格:GBP 16.99

装帧:Hardcover

isbn号码:9780091918309

图书标签:美食饮食生活饮食文化英國中國开卷八分钟四川

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This is the story of an English girl who went to China to learn the language, but whose love of food lead her down a very different path...

Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. 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 this fascinating journey, Fuchsia undergoes an apprenticeship at the Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; she attempts, hilariously, to persuade Chinese people that Western food is neither simple nor bland ; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, 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 Oxfordshire 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 is a unique and evocative account of a culture and cuisine that is a world away from most Westerners experiences.

读后感

一、在同学群里看到的四川人吐血推荐，好几个同学表示读过且好看，每一个评论都带着香味的感叹号，让我不得不被种草。读的英文原版，很抱歉这本书真的没读进去。 二、我试图跳出每字每句寻找整本书的线索——一本有线索的书能让读者在看的时候有一个进度条，知道你之前说什么，...  

“列为看官，我吃了那只菜虫。我咬了那柔嫩的身躯，我用舌头感受到那小小的奶嘴一样的东西，然后吞了下去。菜虫本身味道寡淡，吃着水汪汪的。我感觉也还好。这根本不是什么大不了的事。于是我又咬了一口，把头也吃了。接着我平静地继续午饭，挺好吃的。” 作为一名据说连福建人...  

一、在同学群里看到的四川人吐血推荐，好几个同学表示读过且好看，每一个评论都带着香味的感叹号，让我不得不被种草。读的英文原版，很抱歉这本书真的没读进去。 二、我试图跳出每字每句寻找整本书的线索——一本有线索的书能让读者在看的时候有一个进度条，知道你之前说什么，...  

一、在同学群里看到的四川人吐血推荐，好几个同学表示读过且好看，每一个评论都带着香味的感叹号，让我不得不被种草。读的英文原版，很抱歉这本书真的没读进去。 二、我试图跳出每字每句寻找整本书的线索——一本有线索的书能让读者在看的时候有一个进度条，知道你之前说什么，...  

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买了二手精装作为收藏www，听说有些内容不一样，待看