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.
我看见很多朋友都在问有没有删减。先来说明一下。 我暂时没有时间对照全书,对照了一下最有可能删减的几个部分,没有删减。(对比的是我交上去的完整译稿和出来的书)。当然我没时间对照全书,不敢说别的没那么有可能删减的地方有没有删减。 而大陆和台湾(我没看台版)两个版...
评分当时在《开卷八分钟》听道长介绍这本书就非常有兴趣,外国怎么写中国的吃呢?如今读完,《开卷》已经停播,道长的网络新节目《一千零一夜》已经开播将近三个月了,令人感慨啊! 其实这本就是一本以中国饮食烹饪为切入点的非虛构书写作品。当知道这本书时还在想,外国人谈中国美...
评分 评分 评分早上在公交车上看到西雅图某蓝带厨师学校的广告,YY了很久,结论仍是:我是永远不会真的去报名了...为作者敢只身杀去成都学川菜加一星。
评分这本书大量引用史例,对如今现象的解释也在理,可为什么我脑中就是不停地冒出“肤浅”两字呢? 只能说作者毕竟是个新闻人,不是学者,对中国现状只知其一,不知其二
评分她在最后一章生吃了一只虫子!嗯,还是讲到了很多社会问题,比如固有的贪腐,经济腾飞带来的污染,城市拆迁,民族问题等等。当然,毕竟不是在研究社会问题,并没有展开(可能也展不开)。另外作者是川菜中心主义者!湖南遭到了严重歧视。。。。
评分作为一个外国作者能够放弃偏见进入中国学饮食,在上个世纪绝对是难得的。但是这种交流也必然是生涩且带着强烈的偏见的。很多读者也说她并没有深入地研究过民族问题就妄下定论,虽然是个人见解,但作为本国人看了不免生气。何况发现一个细节就是翻译的时候故意删去这一块。是为了什么?
评分这本书大量引用史例,对如今现象的解释也在理,可为什么我脑中就是不停地冒出“肤浅”两字呢? 只能说作者毕竟是个新闻人,不是学者,对中国现状只知其一,不知其二
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