Price: US $7.39
Paperback, 329 pages
Published by W. W. Norton & Company
THE book Shark’s Fin and Sichuan Pepper has been described by The Observer as “Destined... to become a classic of travel writing”, while the New York Times acclaims it as “insightful, entertaining, scrupulously reported... and a swashbuckling memoir studded with recipes... a distinguished contribution to the literature of gastronomy.”
Highly acclaimed by Western media, this book is written by Fuchsia Dunlop, an Englishwoman who has studied Chinese culinary culture for 20 years and recorded her extraordinary adventure in learning about and enjoying Chinese food.
Dunlop grew up in Oxford and received a Bachelor of Arts degree from Cambridge University. Later, she went on to obtain a master’s degree in sinology from the School of Oriental and African Studies in London. In 1994, she came to Chengdu, the capital city of southwest China’s Sichuan Province, to study the history of ethnic minorities at Sichuan University. Dunlop’s works have appeared in publications including The Financial Times, The New Yorker, Gourmet, and Sichuan Cuisine. She has won four James Beard Awards in the United States, which is commonly known as the “Oscars of Food.” She is also a regular guest on radio and television, and has appeared on shows including BBC Radio 4’s The Food Programme.
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