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Shark's Fin and Sichuan Pepper: A sweet-sour memoir of eating in China [Anglais] [Broché]

Fuchsia Dunlop

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Descriptions du produit

Revue de presse

"Britain's most informed Sichuan food expert" (Terry Durack Independent)

"The best writer in the West - and perhaps in the world - on Chinese food" (Bee Wilson Sunday Telegraph)

"I, for one, am grateful to be living in an era when I can read Fuchsia Dunlop's erudite writing. Her latest, Shark's Fin and Sichuan Pepper is filled with personal and humorous observations that make for fascinating reading. It is not only a memoir about food but also of culture from one of the world's oldest civilisations." (Ken Hom)

"Fuchsia Dunlop is not just one of the world's experts on Chinese regional food, but a beautiful writer too. You can almost smell the Sichuan pepper and fish fragrant aubergines wafting off every page. She captures Sichuan life with a keen eye and elegant pen, at a time where China was on the cusp of opening up to the West. It's as evocative and eloquent picture of Chinese food and culture as you'll ever read, quietly erudite yet utterly addictive." (Tom Parker Bowles)

"Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way; this is a great book" (Heston Blumenthal)

Présentation de l'éditeur

Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. 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 as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, 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 Oxfordshire 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 is an unforgettable account of the world's most amazing culinary culture.


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Amazon.com: 4.5 étoiles sur 5  49 commentaires
46 internautes sur 47 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Thoughtful and insightful memoir 30 juin 2008
Par Sun Wukong - Publié sur Amazon.com
Format:Relié
This is an excellent book on many levels. The quality of the writing is a definite step above most books of this sort. The discussions of regional cuisines, culinary training, and attitudes towards food both contemporary and historical are fascinating. This book, however, is about more than food. Ms. Dunlop lived in Sichuan in a particularly interesting time, when rapid changes in the economy, politics, and society were laying the groundwork for the huge economic growth of the late 90's and present. I lived in China for two years in the early 90's (though in a different city from Ms. Dunlop, and I've never met her) and her descriptions of many of the contradictions and complexities of being a foreigner in China at the time are truly spot on. She looks at her experiences with a degree of self-awareness that is rare in books of this sort. There is little romanticism here, and when she does romanticize her experiences, she quickly pulls back and comments on the contradictory impulses she feels. This book richly deserves all five stars. Please note that the one single-star review it receives is by someone who admits she has not read the book and simply objects to the practice of shark-finning. Had the reviewer read the book, she would see that Ms. Dunlop ends up taking a highly critical perspective on many aspects of Chinese culinary practices, including the needlessly cruel methods of preparation, etc. This is as interesting and intelligent a memoir about food and China in this period as one is ever likely to encounter. I highly recommend it.
18 internautes sur 19 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A delightful & adventerous culinary memoir 27 septembre 2008
Par Darby - Publié sur Amazon.com
Format:Relié|Achat vérifié
This is one of the relatively few books out there that I can say, without reservation, that I completely enjoyed to the least and last ... even the somewhat whimsical final chapter about the caterpiller.

Others have already reviewed the book in considerable detail, so I'll just add a few short tidbits that stood out for me in particular ...

* I absolutely adore Ms. Dunlop's adventerous spirit. Theodore Roosevelt's famous "man in the arena" speech somes readily to mind.

* I also admire, and heartily agree with, Ms. Dunlop's astute observations regarding certain silly and deeply ingrained western culinary biases ... such as a general dislike or aversion to rubbery textures, bone-in cuts, offal, bitter vegetables, etc. I also share her love for adventerous dining ... and her disapproval of those who conspicuously indulge in endangered species.

* I also deeply appreciate her efforts to not just share her culinary travels, but also her insights, immersive personal experiences, and the socio-political context of her travels ... it greatly helps to humanize the book for the reader. Disappointingly few authors succeed in that vein. Some successful examples (of fully immersive travel memoirs) are Peter Mayle's "A Year in Provence", and Joseph Campbell's "Sake and Satori". Both are highly recommended - the latter in particular, for those who enjoy high-brow reading.

My one minor nit with this book are Ms. Dunlop's recipes ... she does a wonderful job in leading up to the recipes themselves in order to give full weight and background to her personal experience and attachment to each (something too few cookbook authors do in their headnotes). However, the recipes themselves are somewhat imprecise in places ... such as omiting the recommended knife-cuts to use (ironic after having learned so many in her culinary schooling), or neglecting to explain some of the more esoteric or hard to find ingredients to her western readers. I also found myself occasionally pining for some of the photographs her memoir mentioned ... none were included.

Highly recommended !

I look forward to exploring Ms. Dunlop's other published works.
20 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 fantastic personal journal of a cusine and a culture 15 avril 2008
Par Online Acquirer - Publié sur Amazon.com
Format:Relié
Fuchsia Dunlop has a yen for Sichuan cuisine and culture, having spent her graduate school years in Chengdu and attending various cooking schools there. A true pioneer in cross-cultural exploration, she was one of the first expatriates who went "native", at least in a culinary sense.

This easy reading book is more travel journal rather then cook book. You follow her step by step as she goes deeper and deeper into the culinary technique, aesthetic and philosophy that makes up Chinese cooking and eating. Besides her kitchen and dinner table encounters, the book also portrays the torrid pace of change that China has undergone this past decade. She covers the major differences between Occidental and Chinese ideas of good eats - freshness, texture/mouth-feel, the idea of what's edible. A very fun read - I finished this book in three nights.
12 internautes sur 13 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A window into a fast-changing China 21 juin 2008
Par avoraciousreader - Publié sur Amazon.com
Format:Relié
Shark's Fin and Sichuan Pepper: A sweetsour memoir of eating in China
Fuchsia Dunlop, 2008

As the title says, this is not a cookbook or precisely a book on or about food, but a memoir of Fuchsia Dunlop's time in China, with the emphasis on her culinary experiences and endeavors. It covers an eventful -- both for Dunlop and for China -- fifteen years, from her first visit in 1992 to one (hopefully not the last) in 2007. Originally a Chinese region specialist for the BBC, she applied for a fellowship to study in China, with an emphasis on minority cultures, was accepted, and in 1994 showed up at Sichuan University in Chengdu.

She rapidly became inebriated with the vital dining scene in Chengdu, and (to hear her tell it) largely abandoned the ostensible purpose of her studies. Fortunately for Dunlop and us, Sichuan had both a deserved reputation for being slow and casual (things were possible for a foreigner there that would not have been in more modern cities), and a rich and highly developed style of cookery. Far from being the simple blisteringly hot excess of chilis that it has the reputation for in the West, Sichuan cooking as practiced in Chengdu emphasizes a careful balance of flavors and ingredients, with hundreds of unique flavors and textures; no more a one-note anvil of chilis and the lip-numbing Sichuan peppercorn than Indian food is a single all purpose "curry powder" blend.

We have a few chapters devoted to her increasing love affair with Sichuan food and life, and her gradual accomodation to the variety of ingredients, from 'offal' to rabbit heads to insects. (I can't help but think her self-description of her state of blandness on arrival is a bit disingenuous -- somewhere near the end, she mentions the English standby of steak-and-kidney pie, which to an American stomach is up there on the grossness meter at least with tripe and liver and the other organ meat she claims to be initially put off by.) And though she does devote, off and on, a few sections to the "Chinese eat everything" theme, it does not seem to me central to her book, and she is clear that it is not universal and the North and West are more conservative in their cuisine. Much more emphasized is the complexity of the food, the many different flavors and cooking techniques, even the wide variety of shapes generated with the simple Chinese cleaver, each with it's distinctive name. Dunlop, her official studies over with, stayed on in Chengdu and enrolled in a full-time course at the Sichuan Institute of Higher Cuisine, the only Westerner in a class of aspiring Chinese chefs.

After the success of her first book on Sichuan cooking, Dunlop returned to China and spent time in Hunan, learning another distinct regional cuisine, the subject of her second book. Though overall chronological, and overall concerned with Chinese food, there are numerous digressions ... a chapter devoted largely to fears of the SARS epidemic; one to a trip to a friend's family in "a remote village not far from Inner Mongolia" where the "meals we ate were simple and monotonous;" her travels in Tibet and other dicey regions.

Equally as interesting as Dunlop's experiences are her reactions to them, the story arc of her becoming more and more imbued with Chinese culture and attitude until it is a wrench for her to fit in back in England. She not only experiences, but thinks about those experiences, seemingly with a notebook almost constantly at hand. And thus we feel her dismay when over the short span of a decade or so, the oddly paradisiacal corners of China that she had found, the sort of old-China crowded markets, street vendors and grubby diners shunned by tourists and New-Chinese alike, become overrun with rampant development -- favored markets, restaurants and whole districts vanishing beneath the bulldozer almost overnight, replaced by high-rises and anonymous blocks of flats. Near the end there is feeling of doom and depression, and her originally accommodating attitude is drowned out by a knell of development, pollution of the very foods she is eating (one chapter is devoted to an increasing fear of seemingly every ingredient), and the impact of increasing demand for exotic, wild and endangered ingredients. Then at the end there are two chapters which revive her attitude and our hope. She travels to the source of her treasured Sichuan peppercorns, the particular slopes that produce the best of the best. And she indeed finds another unspoiled (so far!) city that is far off the commercial or tourist tracks, redeveloping in its own middle-path way.

Dunlop may not be immediately likable .. I have the feeling that while she could be immensely charming, she could also be relentless in her goals .. but she is a wonderful guide, probably getting as much under the skin of China old and new as any Westerner is going to, and bringing us along for the ride in a thoughtful, yet personal and emotional, well told adventure.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 As good as Peter Hessler 18 janvier 2014
Par teacher - Publié sur Amazon.com
Format:Broché|Achat vérifié
For me, this book has a very special place in my heart. I was in Chengdu at the same time, living in the same area and eating in the same restaurants as Ms. Dunlop. I never met her and I don't ever remember seeing someone who looked like her. But her description of Chengdu, of Sichuan cuisine, of being a foreigner in China in the 90s, of decompressing in Hong Kong, and the reverse culture shock when one returns to the West are exactly what I experienced and felt when I lived there. She captures it perfectly, but what she does that I have never been able to do is to verbalize it so precisely and profoundly in writing what all of it means--being someone caught between two cultures and of losing your principles or ideas of what is right or wrong. I think her understanding of China is as accurate and well-articulated as Peter Hessler. I put her on an equal par with him. So if you want to really understand China from an outsiders perspective, add Fuchsia Dunlop's memoir to your list of books to read (along with her cookbooks.) I also think this is a good book for anyone who has lived in China or is going to live there or maybe has lived in any country is eastern Asia.
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