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Shark's Fin and Sichuan Pepper

(book, Fuchsia Dunlop)


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h4. From the publisher

After 15 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 homegrown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this autobiographical food-and-travel classic.