Shark's fin and Sichuan pepper: a sweet-sour memoir of eating in China - Dunlop, Fuchsia.
Summary: 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.
- (Norton Pub)
BookPage Reviews
What's on the menu
No report on modern-day China would be complete without at least a look at Chinese cuisine. Of course, everyone in the West is familiar with the staples: egg rolls, sweet and sour pork, General Tso's chicken and egg foo young. Less known are such culinary delights as red-braised bear paw, dried orangutan lips (I am not making this up), camel hump and the ovarian fat of the Chinese forest frog. For a historical (and often hysterical) glimpse at these and other fascinating facets of Chinese cooking, look no further than Fuchsia Dunlop's Shark's Fin and Sichuan Pepper, a tale of travel in modern China, with appended recipes for meals that tend more toward the delicious end of Chinese cuisine spectrum, rather than, say, the aforementioned orangutan lips. Dunlop's writing style is conversational and engaging, and she poses several perplexing questions (for instance, when she inadvertently cooks a caterpillar along with some homegrown veggies in England, should she eat it, as she has done many times in China, or shiver in revulsion, as befits her upbringing?). Copyright 2008 BookPage Reviews.
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