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- DescriptionAward-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, 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' r 'bland'; and, samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the sw 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 rthern 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.
- Author BiographyFuchsia Dunlop was the first Westerner to train as a chef at China's Sichuan Institute of Higher Cuisine, and she has been researching Chinese culinary culture for more than a decade. She is the author of two acclaimed cookery books, Revolutionary Chinese Cookbook: Recipes from Hunan Province and Sichuan Cookery, and was named 'Food Journalist of the Year' by the British Guild of Food Writers in 2006. Fuchsia writes for numerous publications including Gourmet, Saveur, The Financial Times and Time Out Magazine, and appears as a guest chef and Chinese food expert on radio and television.
- PrizesWinner of Guild of Food Writers Awards: Kate Whiteman Award for Work on Food and Travel 2009.
- Author(s)Fuchsia Dunlop
- PublisherEbury Publishing
- Date of Publication02/06/2011
- SubjectNational & Regional Cuisine
- Place of PublicationLondon
- Country of PublicationUnited Kingdom
- ImprintEbury Press
- Content Noteline drawings
- Weight219 g
- Width126 mm
- Height198 mm
- Spine19 mm
- Format DetailsB-format paperback
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