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fuchsia dunlop: shark's fin and sichuan pepper

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fuchsia dunlop: shark's fin and sichuan pepper

augustiner | Apr 28, 2008 04:23 AM

considering the dust raised by the COTM cooks in the home cooking board during their fuchsia dunlop month, i figure that by now at least a few of you have read fuchsia dunlop's memoir about her food writer's career in china.

i just finished it last night and i can't get it out of my head. i own both of her cookbooks, "land of plenty" and "revolutionary chinese..." er, where did it go...the hunan one. i love both of them, and was eager to read this memoir. i thought it would make me hungry, but i didn't expect it to move, disturb, and distract me for days.

i'm not going to write an editorial, but if any of you have read this book and have something to say about it, i'd like to hear about it, and have a discussion. i'm sorry that i'm not being more forthright, but my mind is veering towards issues of political and highly sensitive cultural natures, and not my stomach. that's not what i want to talk about. and..well, if you have read the book, i'm thinking about the pig, and the tribute peppers, and that dinner. and where is mr. xie laoban today? and does anyone think that fu xia might have hinted that she is planning on writing a book on the cooking of yangzhou?

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