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2024-12-22
Shark's Fin and Sichuan Pepper 2024 pdf epub mobi 電子書 下載
第一次知道扶霞是在Netflix的紀錄片ugly delicious。第七集,來中國拍攝的亞裔主廚被扶霞邀請,吃一頓傳統中國菜,筋腱奇怪的口感讓他直接吐瞭齣來,扶霞相當淡定地解釋中國人對於食感的重視,菜肴的食材,做法。我自然地産生疑問——這麼內行的老外是誰? 簡單查瞭資料,很快...
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 評分 評分圖書標籤: 美食 飲食 生活 飲食文化 英國 中國 開捲八分鍾 四川
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Shark's Fin and Sichuan Pepper 2024 pdf epub mobi 電子書 下載