Shark Fin and Sichuan Pepper A SweetSour Memoir of Eating in China Fuchsia Dunlop 9780091918323 Books lecteur PDF FPW

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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 her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; 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 an unforgettable account of the world's most amazing culinary culture.
Fuchsia Dunlop,Shark's Fin and Sichuan Pepper A Sweet-Sour Memoir of Eating in China,EBURY PRESS,0091918324,Cooking, Food Wine - General

Shark Fin and Sichuan Pepper A SweetSour Memoir of Eating in China Fuchsia Dunlop 9780091918323 Books Reviews :

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 her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; 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 an unforgettable account of the world's most amazing culinary culture.

Fuchsia Dunlop,Shark's Fin and Sichuan Pepper A Sweet-Sour Memoir of Eating in China,EBURY PRESS,0091918324,Cooking, Food Wine - General

Shark's Fin and Sichuan Pepper A Sweet-Sour Memoir of Eating in China [Fuchsia Dunlop] on . 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

 

Product details Paperback 320 pages Publisher EBURY PRESS (2011) Language English ISBN-10 0091918324

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