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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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.
“列为看官,我吃了那只菜虫。我咬了那柔嫩的身躯,我用舌头感受到那小小的奶嘴一样的东西,然后吞了下去。菜虫本身味道寡淡,吃着水汪汪的。我感觉也还好。这根本不是什么大不了的事。于是我又咬了一口,把头也吃了。接着我平静地继续午饭,挺好吃的。” 作为一名据说连福建人...
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 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...
写的虽然是在成都的生活,却充满了异国他乡的新鲜感,动人又有趣。中国人看外国人描写中国总会陷入是否正宗的争执,单纯欣赏不好吗。
评分写的虽然是在成都的生活,却充满了异国他乡的新鲜感,动人又有趣。中国人看外国人描写中国总会陷入是否正宗的争执,单纯欣赏不好吗。
评分A book about the unexpected wonders of Chinese cuisine. It is also the tale of an English girl who went to China, ate everything, and was sometimes surprised at the consequences.
评分第一次读洋溢着热情描写中国美食的英文书,还带着英国女人的冷幽默,挺有意思的,对着中文版看觉得翻译也很能get到作者的精神,她已经算是非常深入中国文化的那种外国人了,虽然还是带有些刻板印象和偏见
评分第一次读洋溢着热情描写中国美食的英文书,还带着英国女人的冷幽默,挺有意思的,对着中文版看觉得翻译也很能get到作者的精神,她已经算是非常深入中国文化的那种外国人了,虽然还是带有些刻板印象和偏见
本站所有内容均为互联网搜索引擎提供的公开搜索信息,本站不存储任何数据与内容,任何内容与数据均与本站无关,如有需要请联系相关搜索引擎包括但不限于百度,google,bing,sogou 等
© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有