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Binding: HardcoverDewey Decimal Number: 641.5951 EAN: 9780393066579 ISBN: 0393066576 Label: W. W. Norton Manufacturer: W. W. Norton Number Of Items: 1 Number Of Pages: 352 Publication Date: April 14, 2008 Publisher: W. W. Norton Studio: W. W. Norton Editorial Review: 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. 'Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years.'—O Magazine 'Insightful, entertaining, scrupulously reported... and a swashbuckling memoir studded with recipes... a distinguished contribution to the literature of gastronomy.'—New York Times 'Delightful.'—Jeffrey Steingarten in Vogue 'An autobiographical food-and-travel classic.'—Publishers Weekly 'Literary, entertaining and almost anthropological.'—Seattle Post-Intelligencer 'Fuchsia Dunlop's brilliant new food memoir.'—Wall Street Journal 'Painstakingly researched, beautifully written and impossible to put down, Dunlop takes us on a tantalizing tour through China in what's sure to be the gastronomic book of the year.'—Inside Toronto 'Shows the rare insight and compassion that... Fuchsia Dunlop has been demonstrating for 15 years...Dunlop's grasp of Chinese culture and cuisine run deep.'—Toronto Globe and Mail 'Destined... to become a classic of travel writing.'—The Observer 'Marvellous and mesmerising.'—The Daily Mail 'As much a memoir and a superlative example of travel writing as it is a book about food... funny, honest and illuminating.'—London Lite 'Dunlop is now an expert on Chinese cuisine, but she's also a fantastically witty storyteller... Dunlop will charm and delight you with her enthralling anecdotes.'—Wanderlust '[Dunlop] writes of China's familiar culinary faces...with an outsider's eye, an insider's palate, and a lover's affection. The best food book I've read so far this year.'—Straits Times, Singapore 'A sensual feast of a book... Fuchsia Dunlop is a star in the world of food writing, but she's never preachy in this Oriental food odyssey.'—The Times of South Africa 'This charming, informative textbook/memoir/travelogue, one of the more noteworthy recent food studies. Readers definitely won't be hungry an hour after finishing this satisfying history from a witty Chinese food authority.'—Kirkus Reviews Average Rating:
 Rating:  - A delightful & adventerous culinary memoirThis is one of the relatively few books out there that I can say, without reservation, that I completely enjoyed to the least and last ... even the somewhat whimsical final chapter about the caterpiller. Others have already reviewed the book in considerable detail, so I'll just add a few short tidbits that stood out for me in particular ... * I absolutely adore Ms. Dunlop's adventerous spirit. Theodore Roosevelt's famous "man in the arena" speech somes readily to mind. Read More Rating:  - Repetitious I just had to add my opinion to all the excitement about this book. I struggled to complete it. Halfway through I was bored. I never felt connected to the author or felt that I really got to know the people she met. Her excuses for eating fancy food and endangered species were bogus. Some chapters read like essays which she probably already had published in periodicals and was merely recycling. And I hope the recipes were meant as jokes: bear paw! She was a braggart, too. Her stories about travel were ... Read More Rating: - Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in ChinaThis is a must read for any and all cooks, anyone interested in foreign cultures, travel devotees and especially those who want an authentic journey through China. As someone who does not cook and does not like to cook I was not sure this was the best book for me, however, it provides a truly indepth understanding of the foods, customs, habits and daily life of the citizens of China. And the author's journey into various restaurants, private kitchens and cooking schools makes even this non-cook long ... Read More Rating: - Best down the PikeSuperb! Fuchsia Dunlop writes with precision, clarity and humor. The best book on Chinese food to come down the pike in a long time. Rating: - Superb Book For the Armchair TravelerAt this point in my life I'm certain that I will never get the chance to visit China. If by some miracle I get there, I will never be able to have the experiences that Fuchia Dunlop had, and so beautifully wrote about. I have to admit that I am very envious of her gastronomic adventures! She was able to immerse herself in a completely different culture, and conveyed the sights, sounds, tastes and feel on each page of her book. I enjoyed each and every chapter. She was honest about her experiences, ... Read More |
