Shark's Fin and Sichuan Pepper
A Sweet-Sour Memoir of Eating in China
“Destined, I think, to become a classic of travel writing.”—Paul Levy, The Observer
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? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
- August 2009
- 5.6 × 8.3 in
/ 336 pages
- Territory Rights: USA and Dependencies, Philippines and Canada.
Endorsements & Reviews
“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
Also by Fuchsia Dunlop