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.
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.
發表於2024-04-29
Shark's Fin and Sichuan Pepper 2024 pdf epub mobi 電子書 下載
作者:林子人 畢業於劍橋大學,對約定俗成的“功成名就”興緻寥寥,隻對廚房與美食魂牽夢縈。怎麼辦? 扶霞·鄧洛普(Fuchsia Dunlop)的選擇是,申請英國文化委員會的奬學金前往中國。種種機緣巧閤之下,這個英國女孩在人生最迷茫的時刻來到瞭上世紀九十年代初的成都,在這個...
評分作者:林子人 畢業於劍橋大學,對約定俗成的“功成名就”興緻寥寥,隻對廚房與美食魂牽夢縈。怎麼辦? 扶霞·鄧洛普(Fuchsia Dunlop)的選擇是,申請英國文化委員會的奬學金前往中國。種種機緣巧閤之下,這個英國女孩在人生最迷茫的時刻來到瞭上世紀九十年代初的成都,在這個...
評分 評分在譯文紀實係列的另一本書《大滅絕時代》中,提到瞭一種叫做大海雀的生物。書中有這樣的引用:“這種鳥太肥瞭,簡直是妙極瞭。不到半小時的時間裏,我們捕到的這種鳥就裝滿瞭兩艘小船,因為它們幾乎像石頭一樣一動不動。於是,除瞭直接吃它們的鮮肉,我們每艘船上還用鹽醃瞭五...
圖書標籤: 美食 飲食 生活 飲食文化 英國 中國 開捲八分鍾 四川
買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
Shark's Fin and Sichuan Pepper 2024 pdf epub mobi 電子書 下載