图书标签: 美食 饮食 中国 文化 英文 纪实中国 英文原版 飲食
发表于2024-10-03
Shark's Fin and Sichuan Pepper pdf epub mobi txt 电子书 下载 2024
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.)
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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.
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.
这本书大量引用史例,对如今现象的解释也在理,可为什么我脑中就是不停地冒出“肤浅”两字呢? 只能说作者毕竟是个新闻人,不是学者,对中国现状只知其一,不知其二
评分a very interesting book about chuan cuisine from an eye of English girl
评分作为一个外国作者能够放弃偏见进入中国学饮食,在上个世纪绝对是难得的。但是这种交流也必然是生涩且带着强烈的偏见的。很多读者也说她并没有深入地研究过民族问题就妄下定论,虽然是个人见解,但作为本国人看了不免生气。何况发现一个细节就是翻译的时候故意删去这一块。是为了什么?
评分跨文化交际内容一向有趣,前半部写在四川的部分比较喜欢,后面中国的新鲜感过了,吃腻玩儿腻之后看到了另一面就有点虚伪做作,但看到最后扶霞作为第一位洋人请进扬州洋楼才理解,那是在不同文化背景下自我定位的自然过程。(其中一章某少数民族部分,不敢苟同。不知这本中文译本内容是否也一样呢)每一章都要提一下文革,很多时候和她本身内容并没有什么联系,硬是要扯上文革是不是她除了这个啥都不知道?
评分journey to the west这章还真挺败坏我对整本书的好感的,作者对于新疆少数民族的无限好感和对汉族人的整体攻击也是够够的了,前面说自己的中国朋友有多好,难道是指只有她认识的那些中国朋友是好人,其他人都是贪婪的汉族嘛?中国的问题,的确很多,但是贬低全体汉族人这样真的没意义..."Like most travellers to Xinjiang and Tibet, I had found myself starting to dislike the Chinese, but I was still fantasising about their food".这句话写得可真好,所有的中国人就这样被你讨厌了....
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...
评分 评分Shark's Fin and Sichuan Pepper pdf epub mobi txt 电子书 下载 2024