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.
扶霞的课题太让人羡慕了!她竟能以研究少数民族为由留学中国的美食之都,名正言顺地逛吃逛吃。从四川到甘肃到湖南,从烹饪学校到市井乡村到香料产地,扶霞的研究不可谓不投入。因此,在读到《鱼翅与花椒》一书时,不免惊讶,字里行间似乎真能挑动味蕾、唤醒通感。大多数生于中...
评分我从小就吃不了辣,一点点辣就会淌鼻涕,所以吃到辣味就会停下来再也不碰那碗菜了。但是看了扶霞的《鱼翅与花椒》,我就在想我不吃辣错过了多少美味啊,要是我能吃辣就好了。连英国小姑娘都能受得了陌生的麻辣味,我真是太没用了。真想合上书就跑去吃重庆火锅锻炼吃辣的能力,...
评分我一直自诩为一个资深吃货,直到最近看到译文纪实系列最新一本书《鱼翅与花椒》,才发现自己与本书作者相比根本算不上吃货。 本书讲述的一个英国女孩扶霞·邓洛普的中国寻味之旅,从川菜、湘菜、粤菜、闽菜、宫廷菜、淮扬菜的美食探寻,到她自己深入学习中国厨艺,从调味、刀工...
评分扶霞的课题太让人羡慕了!她竟能以研究少数民族为由留学中国的美食之都,名正言顺地逛吃逛吃。从四川到甘肃到湖南,从烹饪学校到市井乡村到香料产地,扶霞的研究不可谓不投入。因此,在读到《鱼翅与花椒》一书时,不免惊讶,字里行间似乎真能挑动味蕾、唤醒通感。大多数生于中...
评分这两年看了好几本外国人写中国的书,比如《江城》《甲骨文》《长乐路》《与中国打交道》。阅读此类书籍我只有一个建议,不要只读内地版。因为有意思的部分常常会因为敏感被删掉。就像这本书,写新疆的那一章被作者自己拿掉了,这种自我阉割不让出版社难做的行为让我对作者也是...
本精川边读边哭边留口水,涉及政治和社会观察的部分非常重要,因而这本书不仅仅是关于美食,非常非常好
评分跨文化交际内容一向有趣,前半部写在四川的部分比较喜欢,后面中国的新鲜感过了,吃腻玩儿腻之后看到了另一面就有点虚伪做作,但看到最后扶霞作为第一位洋人请进扬州洋楼才理解,那是在不同文化背景下自我定位的自然过程。(其中一章某少数民族部分,不敢苟同。不知这本中文译本内容是否也一样呢)每一章都要提一下文革,很多时候和她本身内容并没有什么联系,硬是要扯上文革是不是她除了这个啥都不知道?
评分本精川边读边哭边留口水,涉及政治和社会观察的部分非常重要,因而这本书不仅仅是关于美食,非常非常好
评分有趣!而且喜欢作者的态度,对“他者”文化的描写没有优越感,也没有一味地喜爱,又有自己的爱恨情仇,很有趣了!
评分作者在对川菜的好奇心与热情,以及对自己身份的反思之间达到了一个很好的平衡 真太了不起了 完全不orientalism
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