Fuchsia Dunlop 
Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition) [EPUB ebook] 

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.

Circa l’autore

Bee Wilson is the author of six books on food-related subjects. The cofounder of Tast Ed, a food education charity aimed at giving children opportunities to experience fresh vegetables and fruits in a joyful way, she writes for a range of publications, including the Guardian and the Wall Street Journal.