Shark's Fin and Sichuan Pepper

Shark's Fin and Sichuan Pepper

A Sweet-sour Memoir of Eating in China

Book - 2008
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Publisher: New York : W.W. Norton, 2008
Edition: 1st American ed
Branch Call Number: 641.5951 D922sh
Characteristics: 320 p. : ill., map ; 25 cm

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mammothhawk229e
Oct 15, 2019

"The Han Chinese, they are a greedy race. Look at them, with their Kitchen god, and their shrines, to their god of wealth. They are a greedy race. I ask you, what kind of people worship food and money?"
Ismail, an Uighur.

m
mammothhawk229e
Oct 15, 2019

"What kind of person spends two thousand yuans on a bear's paw?"
Author asked local.
"Oh, you know the rich company bosses and party or government officials."

m
mammothhawk229e
Oct 15, 2019

"Everyone wants to know which country is producing the best food today. Some say Spain; others France, Italy or California. But these places are only competing for the top spot because Mao destroyed the preeminence of Chinese cooking by sending China's chefs to work in the fields and factories. If he hadn't done this all other countries and all the other chefs myself included , would still be chasing the Chinese dragon"
Ferra Adria

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Bifferoni7
Dec 22, 2016

Fantastic, engaging read. A great blend of personal experience, engaging others' experiences, policy, history, pontification, and food.

s
sydneysmom19
Jul 11, 2013

I really enjoyed the accounts of Chinese history and culture Dunlop weaves into her memoir. They provide an interesting context for the dishes she describes.

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