Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Fuchsia Dunlop
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).
Publication Year: 2008
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I learned plenty about Chinese food and culinary, but was ultimately annoyed by the author's writing tone, style, and structure. She tried very hard to be the European woman who loves Chinese cuisine and culture, but some of her remarks sound inherently racist, especially the way she describes some food and unusual traditions. For someone trying hard to be Chinese, it wasn't it...
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