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Fuchsia Dunlop 作者

Ebury Press

譯者

2008-3-6 出版日期

320 頁數

GBP 16.99 價格

Hardcover

叢書系列

9780091918309 圖書編碼

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

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

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

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Shark's Fin and Sichuan Pepper 在線電子書著者簡介

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.

Shark's Fin and Sichuan Pepper 在線電子書著者簡介

CONTENTS
Prologue: The Chinese Eat Everything 8
Mouths That Love Eating 15
Dan Dan Noodles! 34
First Kill Your Fish 47
Only Barbarians Eat Salad 60
The Cutting Edge 76
The Root of Tastes 93
The Hungry Dead 114
The Rubber Factor 133
Sickness Enters Through the Mouth 150
Revolution Is Not a Dinner Party 173
Chanel and Chickens' Feet 185
Feeding the Emperor 199
Guilt and Pepper 217
Journey to the West 236
Of Paw and Bone 255
Scary Crabs 273
A Dream of Red Mansions 291
Epilogue:The Caterpillar 309
List of the Main Chinese Dynasties 313
Acknowledgements 314
Index 317
· · · · · · (收起)

Shark's Fin and Sichuan Pepper 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

Shark's Fin and Sichuan Pepper 在線電子書圖書描述

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.

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