作者:
Fuchsia Dunlop 出版社: W. W. Norton & Company 副标题: A Sweet-Sour Memoir of Eating in China 出版年: 2008-4-14 页数: 320 定价: USD 24.95 装帧: Hardcover ISBN: 9780393066579
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 focus...
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.)
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.
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 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.
A book about the unexpected wonders of Chinese cuisine. It is also the tale of an English girl who went to China, ate everything, and was sometimes surprised at the consequences.
I can feel she’s really sincere while writing this book, especially being brave to face her heart, that’s why it deserves 5 stars in my mind. I really like the epilogue: just try it and your world wil...I can feel she’s really sincere while writing this book, especially being brave to face her heart, that’s why it deserves 5 stars in my mind. I really like the epilogue: just try it and your world will not collapse. (展开)
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1 有用 小鱼吃虾米 2010-12-09 10:18:57
a very interesting book about chuan cuisine from an eye of English girl
2 有用 烤芬 2020-05-08 10:13:50
本身就是非常有意思的文化研究文本，作者写吃、写游记，但其实很大篇幅也是最值得思考的内容是跨文化体验中个体经历的情感变化、自我认同危机和不断刷新自己对特定问题的认知、寻找答案的过程。一个人的种族及其民族国家所背负的历史是不会因里程和智识的积累而改变的，因此在旅行和学习之变中，人不得不永远在与内心、与外界negotiate这变与不变之间的关系。在如此动态中，产生热情、怀旧、困惑、愤怒、感慨、烦躁等情绪... 本身就是非常有意思的文化研究文本，作者写吃、写游记，但其实很大篇幅也是最值得思考的内容是跨文化体验中个体经历的情感变化、自我认同危机和不断刷新自己对特定问题的认知、寻找答案的过程。一个人的种族及其民族国家所背负的历史是不会因里程和智识的积累而改变的，因此在旅行和学习之变中，人不得不永远在与内心、与外界negotiate这变与不变之间的关系。在如此动态中，产生热情、怀旧、困惑、愤怒、感慨、烦躁等情绪都再自然不过，随时检测和纪录情绪也并非“肤浅”，而是充分收集了跨文化体验中的私人史料。有意思的是，作者的existential conditions（英国白人年轻女性写作者…）与各地各阶层的碰撞捕捉了世纪之交前后各十年中国社会变迁的缩影，这缩影甚至包括不同人群对近现代史和全球化的mediation。 (展开)
9 有用 momo 2018-11-13 21:15:16
就开始写四川那部分还行，剩下的就算游记和刻板印象集合了
1 有用 James 2019-04-09 11:36:26
这本书更像是美食版何伟的寻路中国，毕竟是外国人的视角看中国，中规中矩，3星吧。
1 有用 神秘数字53 2019-04-19 18:12:44
A book about the unexpected wonders of Chinese cuisine. It is also the tale of an English girl who went to China, ate everything, and was sometimes surprised at the consequences.
0 有用 Theo西柚 2024-04-04 18:45:51 广东
一星扣给殖民地傲慢和白人刻板印象
0 有用 bookbug 2024-03-15 17:55:14 西班牙
把这本书一直留到异国他乡来读还真有些五味杂陈，正如中华饮食的复杂底色。特别是在中国肠胃和味蕾均难以得到满足的当下，阅读体验无异于一场对诱惑和禁忌等大欲的抵御。这两年我总强调从离群索居到去国怀乡是对低欲望的某种奔赴，但低欲望并非无欲望，只是在有限的条件下让欲望回归最基本的生活而已。这其中食欲自然是无法绕开的，不论是果腹之需还是乡愁之恋，抑或家常之味，都是需要日日与其周旋的。于是熟悉的朋友会看到我一次... 把这本书一直留到异国他乡来读还真有些五味杂陈，正如中华饮食的复杂底色。特别是在中国肠胃和味蕾均难以得到满足的当下，阅读体验无异于一场对诱惑和禁忌等大欲的抵御。这两年我总强调从离群索居到去国怀乡是对低欲望的某种奔赴，但低欲望并非无欲望，只是在有限的条件下让欲望回归最基本的生活而已。这其中食欲自然是无法绕开的，不论是果腹之需还是乡愁之恋，抑或家常之味，都是需要日日与其周旋的。于是熟悉的朋友会看到我一次次地对各种饮品及菜肴进行专属DIY，不论成败，乐此不疲；而且往往只凭记忆，所需也均为最基础和常见的食材。所以我很能理解鱼翅与花椒所代表的食欲两极，倘若将食与欲强行分开的话，那么鱼翅背后的奢华早已非我所欲，花椒这一川菜最不可或缺的元素才更像生活本身，才属于我们自己。 (展开)
0 有用 !Yō 2023-12-06 21:16:51 美国
🕶
0 有用 悖论入侵 2023-11-18 12:29:27 浙江
I can feel she’s really sincere while writing this book, especially being brave to face her heart, that’s why it deserves 5 stars in my mind. I really like the epilogue: just try it and your world wil... I can feel she’s really sincere while writing this book, especially being brave to face her heart, that’s why it deserves 5 stars in my mind. I really like the epilogue: just try it and your world will not collapse. (展开)
0 有用 Answer Lu 2023-10-30 15:58:50 上海
not my type, and I lost in his words . 5%