Shark's Fin and Sichuan Pepper 在線電子書 圖書標籤: 美食 飲食 生活 飲食文化 英國 中國 開捲八分鍾 四川
發表於2024-12-23
Shark's Fin and Sichuan Pepper 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024
買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
評分買瞭二手精裝作為收藏www,聽說有些內容不一樣,待看
Fuchsia Dunlop was the first Westerner to train as a chief at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006.
She currently lives in London.
This is the story of an English girl who went to China to learn the language, but whose love of food lead her down a very different path...
Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. 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 this fascinating journey, Fuchsia undergoes an apprenticeship at the Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; she attempts, hilariously, to persuade Chinese people that Western food is neither simple nor bland ; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, 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 Oxfordshire 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 is a unique and evocative account of a culture and cuisine that is a world away from most Westerners experiences.
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...
評分 評分“列为看官,我吃了那只菜虫。我咬了那柔嫩的身躯,我用舌头感受到那小小的奶嘴一样的东西,然后吞了下去。菜虫本身味道寡淡,吃着水汪汪的。我感觉也还好。这根本不是什么大不了的事。于是我又咬了一口,把头也吃了。接着我平静地继续午饭,挺好吃的。” 作为一名据说连福建人...
評分我看见很多朋友都在问有没有删减。先来说明一下。 我暂时没有时间对照全书,对照了一下最有可能删减的几个部分,没有删减。(对比的是我交上去的完整译稿和出来的书)。当然我没时间对照全书,不敢说别的没那么有可能删减的地方有没有删减。 而大陆和台湾(我没看台版)两个版...
Shark's Fin and Sichuan Pepper 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024