Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China

<p>"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, <em>O, The Oprah Magazine</em></p><br />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” (<em>Publishers Weekly</em>).