Shark's Fin and Sichuan Pepper

Shark's Fin and Sichuan Pepper

A Sweet-sour Memoir of Eating in China

eBook - 2008
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WW Norton

"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

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).

Baker & Taylor
A London-based restaurant consultant and food writer for several prominent periodicals describes her experiences with eating a variety of unusual foods while traveling through China, a cross-cultural sojourn during which she sampled cuisines that would be considered unappealing to most western palates. Reprint.

Publisher: New York :, W.W. Norton,, 2008
ISBN: 9780393248982
Characteristics: 1 online resource
text file,rda
Additional Contributors: OverDrive, Inc. - Distributor


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Dec 22, 2016

Fantastic, engaging read. A great blend of personal experience, engaging others' experiences, policy, history, pontification, and food.

Jul 11, 2013

I really enjoyed the accounts of Chinese history and culture Dunlop weaves into her memoir. They provide an interesting context for the dishes she describes.


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