Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New York Times). In Shark’s Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The … The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down.
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Great stories, yummy recipies.
I have such mixed feelings about Fuchsia Dunlop’s Shark’s Fin and Sichuan Pepper… that it’s hard to know where to begin. I’ll start with this: I most enjoyed the pages that read as travelogue, that recounted China on the verge of its rapid transformation from Old World to New World, that helped me to see places that no longer exist as they once did.
I least enjoyed much of the writing about food, for reasons that I’ve been trying to put my finger on for the better part of a week. I think, ultimately, Dunlop’s expose, if you will, on Chinese cuisine feels too voyeuristic, and there is too much braggadocio in her reminisces about what she ate and when. I have traveled extensively, in China and elsewhere in Asia. I have eaten chicken’s feet. I have eaten duck’s heart (better than it sounds). I have eaten duck webs. I have drawn the line at whale and also carpaccio of horse. Other cultures eat “weird” things. Trust me, my local Oriental Mart carries pork blood and beef stomach, along with the ubiquitous chicken feet and duck webs. But then, all cultures eat “weird” things (Cheez Whiz, anyone?), and while I don’t doubt that Dunlop has the utmost respect for the Chinese culture, I can’t help but feel that this book is simply an open invitation for readers to activate the gag reflex and shudder a collective, “ewww.”
With that said, the book itself is well-written, engaging, and informative about Chinese culture, particularly for those with little knowledge of its history, geography, or demographics.
This combines an interesting first-person narrative of life for a foreigner in the interior of China – it’s Chengdu, not Shanghai or Beijing! – with real insight into the distinctive cuisine of Sichuan. Highly recommended for anyone interested in China (and Chinese food – but if you like China, you probably love Chinese food already).
Fascinating. And delicious!
A natural writer, Ms. Dunlop learns to master Sichuan’s cooking, ditching her academic agenda and diving right in to the kitchens of local Chinese chefs. A delightful read!
Great introduction to the idea of eating The Whole Thing
Terrific, engaging memoir of the author’s experiences as a food writer in China. Great reporting and characters. Great explanations of Chinese cuisine. Great inights into Chinese culture. Wonderful images of daily life. Good analysis of it’s political reality. And some wonderful recipes. If you love Chinese food, you’ll love this book especially.
I truly enjoyed the references to the food habits of the various people and places therein. It made me want to try some of the less usual dishes at local Chinese (especially Szechuan) restaurants. It also made me want to travel to China-although I would avoid eating bats and duck feet and some of the more peculiar foods they choose to eat without trepidation. Loved the book.
Wonderful insight into Chinese cuisine, well researched, hands on info
Fascinating reading
If you care about animals at all, do not even start this book. I read four to five books a week and this is the first time I have ever returned one.