Get Free Ebook Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, by Fuchsia Dunlop

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Review

“An insightful, entertaining, scrupulously reported exploration of China’s foodways and a swashbuckling memoir…What makes it a distinguished contribution to the literature of gastronomy is its demonstration…that food is not a mere reflection of culture but a potent shaper of cultural identity.” - Dawn Drzal, New York Times“Destined, I think, to become a classic of travel writing.” - Paul Levy, The Observer

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About the Author

Fuchsia Dunlop, the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, is a James Beard Award–winning writer has appeared on NPR’s "All Things Considered," "Science Friday," and "America’s Test Kitchen Radio." She is a regular contributor to publications including the Financial Times, Lucky Peach, Saveur, the Wall Street Journal, and The New Yorker. She speaks, reads, and writes Chinese, and lives in London.

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Product details

Paperback: 329 pages

Publisher: W. W. Norton & Company; Reprint edition (August 24, 2009)

Language: English

ISBN-10: 0393332888

ISBN-13: 978-0393332889

Product Dimensions:

5.5 x 0.9 x 8.3 inches

Shipping Weight: 8.8 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

90 customer reviews

Amazon Best Sellers Rank:

#291,827 in Books (See Top 100 in Books)

During the 90s I traveled annually to China. I made three trips to Sichuan province. Sichuan has a great cuisine and dining was always a highlight of my visit to Sichuan province. Sichuan cuisine is not well know to Americans so a book on this subject is a welcome addition. I will always remember the bean curd and the peppered sauces. This book also illustrates well how foreigners interact with China. Our first impression is the great potential of China: highly educated people, high energy levels, and a magnificent ancient culture. Over time the foreigner becomes aware of the bad things with China: environmental degradation, little regard for the protection of endangered species, and the waste of food at grand banquets.

This was a very entertaining book about food and culture in China from the 90s to present. The author starts off celebrating and romaticizing about the food and culture of Sichuan province in the 90s. She travels around China and writes about her visit to other different provinces over the next decade or so. She has a tendency to focus on what Westerners might describe as more "exotic" ingredients, making for fascinating reading.While the writing about the food and delicacies were very appetizing (not for the faint of heart!), what I apprecated most about this book was the criticisms of the Chinese government, Chinese culture, and the change that China has been undergoing during the last couple of decades. Her criticisms are not harsh, but rather quite balanced.The author clearly has a love-hate relationship with China, which I can relate to in many ways.

I loved this book! If you love reading about other cultures and languages, you may enjoy this book more than if you solely love food. I'm not a big foodie, although I did make some of the recipes included in this book (which were fabulous!). I also didn't have a huge interest in China before reading this book, but I love reading about other cultures and people's adventures through them. This was thoroughly enjoyable.

For me, this book has a very special place in my heart. I was in Chengdu at the same time, living in the same area and eating in the same restaurants as Ms. Dunlop. I never met her and I don't ever remember seeing someone who looked like her. But her description of Chengdu, of Sichuan cuisine, of being a foreigner in China in the 90s, of decompressing in Hong Kong, and the reverse culture shock when one returns to the West are exactly what I experienced and felt when I lived there. She captures it perfectly, but what she does that I have never been able to do is to verbalize it so precisely and profoundly in writing what all of it means--being someone caught between two cultures and of losing your principles or ideas of what is right or wrong. I think her understanding of China is as accurate and well-articulated as Peter Hessler. I put her on an equal par with him. So if you want to really understand China from an outsiders perspective, add Fuchsia Dunlop's memoir to your list of books to read (along with her cookbooks.) I also think this is a good book for anyone who has lived in China or is going to live there or maybe has lived in any country is eastern Asia.

First off I should say that I love eating in China. In fact, that is what I most look forward to when I am heading to China. The variety and quality of the various cuisines in China is truly extraordinary. I really related to this book, not only for the eating adventures, but also because I also was once a young student in China trying to figure things out around me. Dunlop was a young girl studying Chinese in Chengdu when she became distracted by the heady smells and tastes that surrounded her. She enrolled in the local cooking school and dove headfirst into the wonderful world of Chinese cuisine, specifically 川菜 chuāncài, or Sichuan cooking, in her case.What makes this book so readable, and persuasive, is Dunlop's ability to engage the reader with personal and intimate stories of regular people and homestyle cooking. As a speaker of Chinese she is able to share experiences with ordinary Chinese that would not be possible without a knowledge of the language. For example, she befriends the cook at the local noodle shop and eventually persuades him to give her the recipe for his famous dandan noodles, which she shares with the reader. I know I have said this before in other book reviews, but knowing Chinese really opens up all kinds of doors and allows one to experience a China that would not be possible if you did not know the language.She correctly states on page 206, "Food has always been of exceptional importance in Chinese culture. It is not only the currency of medicine, but of religion and sacrifice, love and kinship, business relationships, bribery, and even, on occasion, espionage. `To the people, food is heaven,' goes the oft-repeated saying." Though the book focusses on Sichuan cuisine, she does give insight into China's other culinary traditions as well.The book is engaging, entertaining, and very informative. It is obvious that she has done her homework and knows her stuff. She gets added credibility because she experiences all this first hand while she lived in China and on subsequent trips back after returning to the UK.The reader comes away from this book fascinated with Chinese food, and really hungry. The food she describes in the real thing. This is a well written memoir and I highly recommend it.

This is a truly outstanding volume both for its insights into Chinese food inside China and the author's exceptional writing skills. The reader is skillfully seduced into following this well rounded erudite chef/author as she wanders through familiar and unfamiliar foods and landscapes with nary a dull passage or pretentious insight

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