Shark's Fin and Sichuan Pepper pdf epub mobi txt 电子书 下载 2024


Shark's Fin and Sichuan Pepper

简体网页||繁体网页
Fuchsia Dunlop
W. W. Norton & Company
2008-4-14
320
USD 24.95
Hardcover
9780393066579

图书标签: 美食  饮食  中国  文化  英文  纪实中国  英文原版  飲食   


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发表于2024-11-22

Shark's Fin and Sichuan Pepper epub 下载 mobi 下载 pdf 下载 txt 电子书 下载 2024

Shark's Fin and Sichuan Pepper epub 下载 mobi 下载 pdf 下载 txt 电子书 下载 2024

Shark's Fin and Sichuan Pepper pdf epub mobi txt 电子书 下载 2024



图书描述

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.

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

著者简介

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.


图书目录


Shark's Fin and Sichuan Pepper pdf epub mobi txt 电子书 下载
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用户评价

评分

作为一个外国作者能够放弃偏见进入中国学饮食,在上个世纪绝对是难得的。但是这种交流也必然是生涩且带着强烈的偏见的。很多读者也说她并没有深入地研究过民族问题就妄下定论,虽然是个人见解,但作为本国人看了不免生气。何况发现一个细节就是翻译的时候故意删去这一块。是为了什么?

评分

作者在对川菜的好奇心与热情,以及对自己身份的反思之间达到了一个很好的平衡 真太了不起了 完全不orientalism

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a very interesting book about chuan cuisine from an eye of English girl

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有趣!而且喜欢作者的态度,对“他者”文化的描写没有优越感,也没有一味地喜爱,又有自己的爱恨情仇,很有趣了!

评分

第一次读洋溢着热情描写中国美食的英文书,还带着英国女人的冷幽默,挺有意思的,对着中文版看觉得翻译也很能get到作者的精神,她已经算是非常深入中国文化的那种外国人了,虽然还是带有些刻板印象和偏见

读后感

评分

扶霞的课题太让人羡慕了!她竟能以研究少数民族为由留学中国的美食之都,名正言顺地逛吃逛吃。从四川到甘肃到湖南,从烹饪学校到市井乡村到香料产地,扶霞的研究不可谓不投入。因此,在读到《鱼翅与花椒》一书时,不免惊讶,字里行间似乎真能挑动味蕾、唤醒通感。大多数生于中...

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扶霞的课题太让人羡慕了!她竟能以研究少数民族为由留学中国的美食之都,名正言顺地逛吃逛吃。从四川到甘肃到湖南,从烹饪学校到市井乡村到香料产地,扶霞的研究不可谓不投入。因此,在读到《鱼翅与花椒》一书时,不免惊讶,字里行间似乎真能挑动味蕾、唤醒通感。大多数生于中...

评分

评分

我看见很多朋友都在问有没有删减。先来说明一下。 我暂时没有时间对照全书,对照了一下最有可能删减的几个部分,没有删减。(对比的是我交上去的完整译稿和出来的书)。当然我没时间对照全书,不敢说别的没那么有可能删减的地方有没有删减。 而大陆和台湾(我没看台版)两个版...  

评分

“列为看官,我吃了那只菜虫。我咬了那柔嫩的身躯,我用舌头感受到那小小的奶嘴一样的东西,然后吞了下去。菜虫本身味道寡淡,吃着水汪汪的。我感觉也还好。这根本不是什么大不了的事。于是我又咬了一口,把头也吃了。接着我平静地继续午饭,挺好吃的。” 作为一名据说连福建人...  

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