Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
by Fuchsia Dunlop
This is an Online Internet Book Club on Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop. Discuss this book, share your thoughts, make comments, ask questions, offer responses...
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
'More than just a delicious memoir of extraordinary meals... an erudite, nuanced look at Chinese culinary culture, its history, and China's development over the last decade.'—China Daily
'[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
Book Club Questions for Shark's Fin and Sichuan Pepper (Fiction)
Book Club Questions for Shark's Fin and Sichuan Pepper (for Non-Fiction)
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
Book Club Questions for Shark's Fin and Sichuan Pepper (Fiction)
Book Club Questions for Shark's Fin and Sichuan Pepper (for Non-Fiction)
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