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Shark’s Fin and Sichuan Pepper
A Sweet-Sour Memoir of Eating in China
Overview
From the publisher
After 15 years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some homegrown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this autobiographical food-and-travel classic.
Copyright @ 2008 W. W. Norton
All BooksHow to Cook a DragonLiving, Loving, and Eating in China | The Culinate InterviewPat TanumihardjaThe granddaughter | Sift Fuchsia Dunlop’s picksA Browser Q&A | All BooksA Tiger in the KitchenA Memoir of Food and Family |
All Books | |
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- Day of Honey
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- Deep Economy
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