The modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson.

Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin,
New York Times). In
Shark’s Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of
Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down.

Tentang Penulis

Bee Wilson is a home cook, journalist, and the author of seven books on food-related subjects and one cookbook. The cofounder of Tast Ed, she writes for a wide range of publications, including the Guardian, the London Review of Books, and the New York Times. She lives in Cambridge, England.