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.

具体描述

读后感

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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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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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早先喝过国外的一款精酿啤酒,风味特色的噱头是“四川花椒”,将信将疑地饮下,却只是有些唇舌跃动的轻微酥麻,与真实吃到乃至咬破花椒的感觉,相差巨大。 “外国人不行”,常常就这么轻易地脱口而出,浓油赤酱的上海菜都嫌重口,鲜香爽辣的川菜他们能接受?扶霞,一位英国女士...  

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一 我很喜欢吃川菜。 如果上头发布文件,规定每个人以后只能吃一种菜系,我会在湘菜、粤菜和川菜之间纠结一番。但我最终很可能选择川菜。 小时候我没吃过川菜。在我们那个年代,川菜馆子还没有像现在这么普及。我是去了重庆念书才第一次吃川菜。 所有刚接触川菜的人,都要面临...  

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作者:林子人 毕业于剑桥大学,对约定俗成的“功成名就”兴致寥寥,只对厨房与美食魂牵梦萦。怎么办? 扶霞·邓洛普(Fuchsia Dunlop)的选择是,申请英国文化委员会的奖学金前往中国。种种机缘巧合之下,这个英国女孩在人生最迷茫的时刻来到了上世纪九十年代初的成都,在这个...  

用户评价

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作者在成都停留最久融入最多,写成都的部分也最精彩,显然她动了情,我几乎几度落泪。但只要一走出成都,从湖南开始到写皇帝,我读出来的除了肤浅,就是猎奇与取巧,照样是戴着眼镜在看待这个国家,不敢相信跟前面写川菜的是同一个人。尤其不舒服的是,她常常利用她的外国人身份得到一些“特权”(虽然也会因此惹来麻烦),并且似乎以此为荣,所以说到底,她与几百年来的外国人又有什么区别呢?她是真正理解这个国家和人吗?

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跟简体中文版对看了下,感觉挺有样本意义,删去了毛时代和“李拆墙”,抗战焦土的botched response,大家说到雷锋不得善终时的cynicism,甚至删去了四十英镑的房租价格,意大利朋友Francesca的名字,在作者提到的离心机液氮机后面,用同样口吻介绍这是“国际先锋烹饪爱好者的玩具”,甚至没有标明译者注;而作者提到自己参加完宴会回家只吃得进去instant noodles,译者在这里翻译成了“面前总得摆碗清粥。”归化翻译做到这个地步,亦可畏也。

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就开始写四川那部分还行,剩下的就算游记和刻板印象集合了

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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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journey to the west这章还真挺败坏我对整本书的好感的,作者对于新疆少数民族的无限好感和对汉族人的整体攻击也是够够的了,前面说自己的中国朋友有多好,难道是指只有她认识的那些中国朋友是好人,其他人都是贪婪的汉族嘛?中国的问题,的确很多,但是贬低全体汉族人这样真的没意义..."Like most travellers to Xinjiang and Tibet, I had found myself starting to dislike the Chinese, but I was still fantasising about their food".这句话写得可真好,所有的中国人就这样被你讨厌了....

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