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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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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在译文纪实系列的另一本书《大灭绝时代》中,提到了一种叫做大海雀的生物。书中有这样的引用:“这种鸟太肥了,简直是妙极了。不到半小时的时间里,我们捕到的这种鸟就装满了两艘小船,因为它们几乎像石头一样一动不动。于是,除了直接吃它们的鲜肉,我们每艘船上还用盐腌了五...  

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用戶評價

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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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這本書大量引用史例,對如今現象的解釋也在理,可為什麼我腦中就是不停地冒齣“膚淺”兩字呢? 隻能說作者畢竟是個新聞人,不是學者,對中國現狀隻知其一,不知其二

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journey to the west這章還真挺敗壞我對整本書的好感的,作者對於新疆少數民族的無限好感和對漢族人的整體攻擊也是夠夠的瞭,前麵說自己的中國朋友有多好,難道是指隻有她認識的那些中國朋友是好人,其他人都是貪婪的漢族嘛?中國的問題,的確很多,但是貶低全體漢族人這樣真的沒意義..."Like most travellers to Xinjiang and Tibet, I had found myself starting to dislike the Chinese, but I was still fantasising about their food".這句話寫得可真好,所有的中國人就這樣被你討厭瞭....

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有色有味,對淮揚菜的評價深得我意

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跟簡體中文版對看瞭下,感覺挺有樣本意義,刪去瞭毛時代和“李拆牆”,抗戰焦土的botched response,大傢說到雷鋒不得善終時的cynicism,甚至刪去瞭四十英鎊的房租價格,意大利朋友Francesca的名字,在作者提到的離心機液氮機後麵,用同樣口吻介紹這是“國際先鋒烹飪愛好者的玩具”,甚至沒有標明譯者注;而作者提到自己參加完宴會迴傢隻吃得進去instant noodles,譯者在這裏翻譯成瞭“麵前總得擺碗清粥。”歸化翻譯做到這個地步,亦可畏也。

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