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Sharks Fin and Sichuan Pepper: A Sweet Sour Memoir Of Eating In China Hardcover – Mar 25 2008

5.0 out of 5 stars 3 customer reviews

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Hardcover, Mar 25 2008
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Product details

  • Hardcover: 352 pages
  • Publisher: WW Norton (March 25 2008)
  • Language: English
  • ISBN-10: 0393066576
  • ISBN-13: 978-0393066579
  • Product Dimensions: 16.3 x 2.8 x 24.1 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #375,736 in Books (See Top 100 in Books)
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Product description

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.)
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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)

I didn’t realize what a self-satisfied, Western-hemisphere food snob I was until I read Shark’s Fin and Sichuan Pepper. . . . This is 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)

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Most Helpful Customer Reviews on Amazon.com

Amazon.com: 4.3 out of 5 stars 68 reviews
5.0 out of 5 starsI love it!
on November 14, 2016 - Published on Amazon.com
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2 people found this helpful.
5.0 out of 5 starsExcellent culinary memoir
on February 5, 2013 - Published on Amazon.com
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One person found this helpful.
5.0 out of 5 starsExceptional Travel/Asian Food Lover's China Journey
on August 21, 2016 - Published on Amazon.com
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5.0 out of 5 starsA very fun and educational read for travelers and eaters!!!
on November 29, 2013 - Published on Amazon.com
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3 people found this helpful.
5.0 out of 5 starsMarvelous! A great culinary journey!
on July 8, 2012 - Published on Amazon.com
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