[PDF.08ow] Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

[PDF.ty98] Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

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 | #69304 in Books |  2009-08-24 | Original language:English | PDF # 1 |  8.30 x1.00 x5.60l,.59 | File type: PDF | 329 pages

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||0 of 0 people found the following review helpful.| Wonderful read!|By Su|Growing up Chinese in Honolulu, HI, over half a century ago, I was exposed to a lot of the foods and cultural history that Dunlop describes. It was interesting to read about them from a western viewpoint.
I really enjoyed this book! Dunlop's fascination with Chinese cuisine, particularly Szechuan food, comes through loud and clear. I didn't want to|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 co

"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." ―Celia Barbour, O, The Oprah Magazine

After fifteen 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 home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? ...

You can specify the type of files you want, for your device.Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China   |  Fuchsia Dunlop. I really enjoyed this book and have already told so many people about it!

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