Shark's Fin and Sichuan Pepper 在线电子书 图书标签: 美食 饮食 中国 文化 英文 纪实中国 英文原版 飲食
发表于2025-02-16
Shark's Fin and Sichuan Pepper 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2025
a very interesting book about chuan cuisine from an eye of English girl
评分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?
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。
评分一个英国人,早在九十年代就不远万里迢迢来四川新东方学习爆炒腰花,这是一种什么样的国际主义精神,我太感动了
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.
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...
评分 评分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...
Shark's Fin and Sichuan Pepper 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2025