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.
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.
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 评分我从小就吃不了辣,一点点辣就会淌鼻涕,所以吃到辣味就会停下来再也不碰那碗菜了。但是看了扶霞的《鱼翅与花椒》,我就在想我不吃辣错过了多少美味啊,要是我能吃辣就好了。连英国小姑娘都能受得了陌生的麻辣味,我真是太没用了。真想合上书就跑去吃重庆火锅锻炼吃辣的能力,...
评分在译文纪实系列的另一本书《大灭绝时代》中,提到了一种叫做大海雀的生物。书中有这样的引用:“这种鸟太肥了,简直是妙极了。不到半小时的时间里,我们捕到的这种鸟就装满了两艘小船,因为它们几乎像石头一样一动不动。于是,除了直接吃它们的鲜肉,我们每艘船上还用盐腌了五...
评分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...
她在最后一章生吃了一只虫子!嗯,还是讲到了很多社会问题,比如固有的贪腐,经济腾飞带来的污染,城市拆迁,民族问题等等。当然,毕竟不是在研究社会问题,并没有展开(可能也展不开)。另外作者是川菜中心主义者!湖南遭到了严重歧视。。。。
评分她在最后一章生吃了一只虫子!嗯,还是讲到了很多社会问题,比如固有的贪腐,经济腾飞带来的污染,城市拆迁,民族问题等等。当然,毕竟不是在研究社会问题,并没有展开(可能也展不开)。另外作者是川菜中心主义者!湖南遭到了严重歧视。。。。
评分她在最后一章生吃了一只虫子!嗯,还是讲到了很多社会问题,比如固有的贪腐,经济腾飞带来的污染,城市拆迁,民族问题等等。当然,毕竟不是在研究社会问题,并没有展开(可能也展不开)。另外作者是川菜中心主义者!湖南遭到了严重歧视。。。。
评分作者在成都停留最久融入最多,写成都的部分也最精彩,显然她动了情,我几乎几度落泪。但只要一走出成都,从湖南开始到写皇帝,我读出来的除了肤浅,就是猎奇与取巧,照样是戴着眼镜在看待这个国家,不敢相信跟前面写川菜的是同一个人。尤其不舒服的是,她常常利用她的外国人身份得到一些“特权”(虽然也会因此惹来麻烦),并且似乎以此为荣,所以说到底,她与几百年来的外国人又有什么区别呢?她是真正理解这个国家和人吗?
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?
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