Shark's Fin and Sichuan Pepper

Shark's Fin and Sichuan Pepper pdf epub mobi txt 電子書 下載2025

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:
頁數:320
译者:
出版時間:2008-4-14
價格:USD 24.95
裝幀:Hardcover
isbn號碼:9780393066579
叢書系列:
圖書標籤:
  • 美食 
  • 飲食 
  • 中國 
  • 文化 
  • 英文 
  • 紀實中國 
  • 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.

具體描述

讀後感

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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...  

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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...

評分

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...

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第一次知道扶霞是在Netflix的纪录片ugly delicious。第七集,来中国拍摄的亚裔主厨被扶霞邀请,吃一顿传统中国菜,筋腱奇怪的口感让他直接吐了出来,扶霞相当淡定地解释中国人对于食感的重视,菜肴的食材,做法。我自然地产生疑问——这么内行的老外是谁? 简单查了资料,很快...  

用戶評價

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就開始寫四川那部分還行,剩下的就算遊記和刻闆印象集閤瞭

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作者在成都停留最久融入最多,寫成都的部分也最精彩,顯然她動瞭情,我幾乎幾度落淚。但隻要一走齣成都,從湖南開始到寫皇帝,我讀齣來的除瞭膚淺,就是獵奇與取巧,照樣是戴著眼鏡在看待這個國傢,不敢相信跟前麵寫川菜的是同一個人。尤其不舒服的是,她常常利用她的外國人身份得到一些“特權”(雖然也會因此惹來麻煩),並且似乎以此為榮,所以說到底,她與幾百年來的外國人又有什麼區彆呢?她是真正理解這個國傢和人嗎?

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有趣!而且喜歡作者的態度,對“他者”文化的描寫沒有優越感,也沒有一味地喜愛,又有自己的愛恨情仇,很有趣瞭!

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一個英國人,早在九十年代就不遠萬裏迢迢來四川新東方學習爆炒腰花,這是一種什麼樣的國際主義精神,我太感動瞭

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跨文化交際內容一嚮有趣,前半部寫在四川的部分比較喜歡,後麵中國的新鮮感過瞭,吃膩玩兒膩之後看到瞭另一麵就有點虛僞做作,但看到最後扶霞作為第一位洋人請進揚州洋樓纔理解,那是在不同文化背景下自我定位的自然過程。(其中一章某少數民族部分,不敢苟同。不知這本中文譯本內容是否也一樣呢)每一章都要提一下文革,很多時候和她本身內容並沒有什麼聯係,硬是要扯上文革是不是她除瞭這個啥都不知道?

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