Shark's Fin and Sichuan Pepper

Shark's Fin and Sichuan Pepper pdf epub mobi txt 电子书 下载 2025

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.

出版者:W. W. Norton & Company
作者:Fuchsia Dunlop
出品人:
页数:320
译者:
出版时间:2008-4-14
价格:USD 24.95
装帧:Hardcover
isbn号码:9780393066579
丛书系列:
图书标签:
  • 美食 
  • 饮食 
  • 中国 
  • 文化 
  • 英文 
  • 纪实中国 
  • 英文原版 
  • 飲食 
  •  
想要找书就要到 小美书屋
立刻按 ctrl+D收藏本页
你会得到大惊喜!!

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.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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.

具体描述

读后感

评分

这两年看了好几本外国人写中国的书,比如《江城》《甲骨文》《长乐路》《与中国打交道》。阅读此类书籍我只有一个建议,不要只读内地版。因为有意思的部分常常会因为敏感被删掉。就像这本书,写新疆的那一章被作者自己拿掉了,这种自我阉割不让出版社难做的行为让我对作者也是...  

评分

当时在《开卷八分钟》听道长介绍这本书就非常有兴趣,外国怎么写中国的吃呢?如今读完,《开卷》已经停播,道长的网络新节目《一千零一夜》已经开播将近三个月了,令人感慨啊! 其实这本就是一本以中国饮食烹饪为切入点的非虛构书写作品。当知道这本书时还在想,外国人谈中国美...  

评分

第一次知道扶霞是在Netflix的纪录片ugly delicious。第七集,来中国拍摄的亚裔主厨被扶霞邀请,吃一顿传统中国菜,筋腱奇怪的口感让他直接吐了出来,扶霞相当淡定地解释中国人对于食感的重视,菜肴的食材,做法。我自然地产生疑问——这么内行的老外是谁? 简单查了资料,很快...  

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

用户评价

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....

评分

跟简体中文版对看了下,感觉挺有样本意义,删去了毛时代和“李拆墙”,抗战焦土的botched response,大家说到雷锋不得善终时的cynicism,甚至删去了四十英镑的房租价格,意大利朋友Francesca的名字,在作者提到的离心机液氮机后面,用同样口吻介绍这是“国际先锋烹饪爱好者的玩具”,甚至没有标明译者注;而作者提到自己参加完宴会回家只吃得进去instant noodles,译者在这里翻译成了“面前总得摆碗清粥。”归化翻译做到这个地步,亦可畏也。

评分

写的虽然是在成都的生活,却充满了异国他乡的新鲜感,动人又有趣。中国人看外国人描写中国总会陷入是否正宗的争执,单纯欣赏不好吗。

评分

★★★★☆ 看完花了近半年orz……阅读体验在成都部分是巅峰,之后暴跌。后来花1个星期去旅行也能写一章了(???)另外吐槽下翻译,作者的文风并不是癫狂的吃货、也不是骨子里对于中国美食有先入为主的热爱,有点阴郁、古板的英国气质时常出现,行文中不乏冷静的反思,并不是译者的“人来疯”式风格。提示:译本有关于mao时代评论的多处删节。

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?

本站所有内容均为互联网搜索引擎提供的公开搜索信息,本站不存储任何数据与内容,任何内容与数据均与本站无关,如有需要请联系相关搜索引擎包括但不限于百度google,bing,sogou

© 2025 book.quotespace.org All Rights Reserved. 小美书屋 版权所有