Shark's Fin and Sichuan Pepper

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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.

出版者:W. W. Norton & Company
作者:Fuchsia Dunlop
出品人:
页数:320
译者:
出版时间:2008-4-14
价格:USD 24.95
装帧:Hardcover
isbn号码:9780393066579
丛书系列:
图书标签:
  • 美食 
  • 饮食 
  • 中国 
  • 文化 
  • 英文 
  • 纪实中国 
  • 英文原版 
  • 飲食 
  •  
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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.

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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...  

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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...

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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...  

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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...  

用户评价

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诙谐,真诚。最后写回到英国自己吃虫,就,想起立鼓掌

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诙谐,真诚。最后写回到英国自己吃虫,就,想起立鼓掌

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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.

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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!

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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!

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