“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).
Author: Dunlop, Fuchsia
Publisher: W. W. Norton & Company
Title: Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Pages: 00336 (Encrypted EPUB)
On Sale: 2014-12-15
Category: Cooking : Essays